I’ve discovered that the origins of gingerbread latte cupcakes trace back to artisanal bakeries in Seattle during the early days of the craft coffee movement, when pastry chefs began experimenting with espresso-infused treats. I’m particularly drawn to how these sophisticated little cakes balance the warmth of traditional holiday spices with the subtle complexity of coffee notes.
As someone who’s tested countless variations, I can tell you there’s an art to achieving that perfect harmony between gingerbread’s molasses depths and the frosting’s coffee undertones – and I’ll share exactly how to master it.
Recipe
Gingerbread Latte Cupcakes combine the cozy warmth of traditional gingerbread with the sophisticated allure of coffee shop beverages. These vegan cupcakes feature a moist, spice-infused base that’s deeply flavored with molasses, ginger, and espresso, creating a perfect harmony of holiday flavors.
The cupcakes are crowned with a silky coffee-flavored frosting that transforms them into an elegant dessert worthy of any celebration. The careful balance of aromatic spices and coffee notes creates a complex flavor profile that appeals to both gingerbread enthusiasts and coffee lovers alike.
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup plant-based milk
- 1/3 cup vegetable oil
- 1/4 cup molasses
- 2 tablespoons strong brewed espresso
- 1 tablespoon apple cider vinegar
- 2 cups vegan butter
- 4 cups powdered sugar
- 2 tablespoons instant coffee powder
Preheat oven to 350°F and line a muffin tin with paper liners. In a large bowl, whisk together all dry ingredients. In a separate bowl, combine plant-based milk, oil, molasses, espresso, and apple cider vinegar. Pour the wet mixture into the dry ingredients and stir until just combined. Fill cupcake liners 2/3 full and bake for 18-20 minutes.
Meanwhile, prepare the frosting by beating vegan butter until creamy, then gradually incorporate powdered sugar and dissolved coffee powder. Once cupcakes are completely cool, pipe the frosting on top.
For optimal results, ensure all ingredients are at room temperature before beginning. The molasses should be measured in a lightly oiled measuring cup for easy release. Check cupcake doneness with a toothpick inserted in the center – it should come out clean.
Allow cupcakes to cool completely before frosting to prevent melting. Store finished cupcakes in an airtight container at room temperature for up to three days, or freeze unfrosted cupcakes for up to two months.
Step-By-Step Cooking Instructions
You’ll begin by whisking together your dry ingredients in a large bowl, creating an aromatic blend of spices and flour that captures the essence of gingerbread.
Next, you’ll combine your wet ingredients in a separate bowl before gently folding them into the dry mixture until you’ve achieved a smooth, well-incorporated batter.
Once you’ve filled your lined muffin tins and baked the cupcakes to perfection, you’ll crown each one with a generous swirl of coffee-infused vegan buttercream frosting.
Step 1. Combine Dry Baking Ingredients
To begin the baking process, sift the all-purpose flour, brown sugar, baking soda, and salt into a large mixing bowl. You’ll want to ensure these ingredients are well-distributed, creating a uniform foundation for your gingerbread latte cupcakes.
Next, you’ll incorporate the aromatic spice blend that gives these cupcakes their distinctive character. Add the ground ginger, taking care to break up any clumps that might’ve formed. Follow with the ground cinnamon, which adds warmth and depth to the mixture. Measure in the ground nutmeg and cloves, both of which contribute subtle complexity to the spice profile.
Using a whisk, gently combine all dry ingredients until they’re evenly distributed throughout the mixture. You’ll notice the warm, golden-brown hue of the sugar complemented by the rich speckles of the ground spices.
Take care to break up any remaining lumps, ensuring a smooth consistency that will lead to perfectly textured cupcakes. Your dry mixture should now be uniform in color and ready to receive the wet ingredients.
Step 2. Mix Wet Ingredients Together
In a separate medium bowl, begin creating the wet mixture by combining the plant-based milk and molasses, stirring until the molasses fully incorporates into a smooth, caramel-colored liquid.
Add the vegetable oil and whisk until the mixture becomes uniform and silky. Pour in your freshly brewed espresso, still warm but not hot, which will enhance the depth of flavors in your cupcakes.
Finally, incorporate the apple cider vinegar, which will react with the baking soda to create the perfect rise in your cupcakes. You’ll notice the mixture might slightly curdle – this is exactly what you want, as it’ll help create a tender crumb in the final product.
Whisk the wet ingredients together one final time, ensuring everything is thoroughly combined and no streaks of molasses remain at the bottom of the bowl. The mixture should now have a rich, coffee-brown color with a consistency similar to heavy cream.
Your wet ingredients are now ready to be folded into your dry ingredients, setting the stage for perfectly spiced gingerbread latte cupcakes.
Step 3. Blend Wet Into Dry Ingredients
With your wet mixture perfectly combined, the next phase brings together both elements of your cupcake batter.
Pour the wet ingredients steadily into the bowl containing your flour mixture, ensuring you’re creating a smooth incorporation. Using a rubber spatula, fold the ingredients together with gentle, deliberate strokes until you see the dry ingredients becoming moistened.
Continue blending until you’ve achieved a uniform consistency, but don’t overmix – you’ll want to stop as soon as the last streaks of flour disappear. The batter should appear rich and glossy, with a medium-thick consistency that’s perfect for cupcakes.
If you notice any stubborn flour pockets, use your spatula to press them gently against the side of the bowl, then fold them back into the mixture.
The finished batter will showcase a warm, spiced aroma and a beautiful golden-brown hue from the molasses and espresso. You’ll know you’ve reached the ideal consistency when the batter falls smoothly from your spatula while maintaining enough body to hold its shape momentarily before settling.
Step 4. Bake In Lined Tins
Your perfectly mixed gingerbread latte batter now awaits its transformation in the muffin tin. Begin by ensuring your standard-sized tin is properly lined with cupcake papers, positioning them neatly in each cavity.
You’ll want to fill each liner approximately two-thirds full – this allows sufficient space for the cupcakes to rise without overflow. For precise portioning, consider using a mechanical ice cream scoop or measuring cup to distribute the batter evenly. This ensures uniform baking and professional-looking results.
Once you’ve filled all the cavities, gently tap the tin on your counter twice to release any trapped air bubbles. Place the tin on the center rack of your preheated 350°F oven.
They’ll need 18-20 minutes to bake fully – you’ll know they’re done when they spring back lightly at your touch and a toothpick inserted into the center emerges clean. Don’t be tempted to open the oven door during the first 15 minutes, as this could cause uneven rising.
Once baked, let them cool in the tin for five minutes before transferring to a wire rack to cool completely.
Step 5. Make Coffee Frosting
While your cupcakes cool completely on the wire rack, let’s prepare the sumptuous coffee-infused frosting that will crown these gingerbread treats.
Begin by dissolving 2 tablespoons of instant coffee powder in 1 tablespoon of hot water, then set aside to cool to room temperature.
In a large mixing bowl, beat the vegan butter until it’s light and creamy, about 2-3 minutes. You’ll want to use softened butter for the smoothest results.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. As you incorporate the sugar, you’ll notice the mixture becoming increasingly fluffy and pale.
Now, drizzle in your cooled coffee mixture while continuing to beat at medium speed. You’ll see the frosting transform into a beautiful latte shade.
Beat for an additional 2-3 minutes until the frosting holds soft peaks and achieves a silky, spreadable consistency. If it’s too firm, add a splash of plant-based milk; if too soft, incorporate more powdered sugar.
Transfer to a piping bag fitted with your chosen tip, then pipe elegant swirls onto each cooled cupcake.
Why I Love This Dish
These gingerbread latte cupcakes hold a special place in my heart as they unite my love for artisanal coffee with the nostalgic comfort of holiday baking. I’m drawn to how the aromatic spices mingle with rich coffee notes, creating a sophisticated twist on traditional gingerbread that never fails to impress my guests.
What I particularly cherish about this recipe is its ability to transform my kitchen into a luxury café experience. The marriage of premium espresso with warming ginger and cinnamon captures the essence of my favorite winter beverages in a beautifully crafted dessert.
I’ve found that the plant-based ingredients actually enhance the depth of flavors, allowing each component to shine while maintaining the cupcakes’ delicate crumb.
I’m consistently amazed by how these cupcakes bridge the gap between casual comfort and refined indulgence. Whether I’m hosting an elegant holiday soirée or seeking a quiet moment with my afternoon tea, they provide the perfect balance of sophistication and warmth.
The coffee-infused frosting adds that final touch of luxury that makes each bite truly memorable.
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