Gingerbread Latte Cupcakes

By Nanadi-2

Ingredients

• Gingerbread Cupcake:
• 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
• Small gingerbread cookies for decoration

Details

Servings 12
Adapted from bakersroyale.com

Preparation

Step 1

Heat oven to 350 degrees F. Line wells of cupcake pan with paper liners.

Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and mix.

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.

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:

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.

NOTE:
To decorate the cupcakes, I used a round tip for the the first layer and then rimmed it with crushed gingerbread cookies and then used Wilton’s 2D tip for a ruffled frosting layer and topped it with a gingerbread cookie.