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Here’s how to make a batch of lovely festive Gingerbread Latte Cupcakes with cream cheese frosting on top. Slightly adapted from Epicurious (via Bakers Royale). These are easy to make and enjoyed by pretty much everyone who tastes them, making this recipe a win-win situation.

Gingerbread Latte Cupcakes - The Clothes Maiden

Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F. Line wells of cupcake pan with paper liners.

Ingredients For Gingerbread Latte Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg, beaten lightly
  • 1/2 cup strong, very hot coffee
  • 1 teaspoon baking soda

Lemon Cream Cheese Frosting:

  • 8 ounce cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallised ginger

Instructions To Make the Gingerbread Latte Cupcakes:

  1. Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc.
  2. Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
  3. Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

To Make the Lemon Cream Cheese Frosting:

  1. Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.