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These Gingerbread Latte Cupcakes are everyone's favourite festive drink in cupcake form!
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Gingerbread Latte Cupcakes

These Gingerbread Latte Cupcakes are everyone's favourite festive drink in cupcake form! Soft, spicy and with just a hint of coffee, they also have a whipped cream frosting with a hit of gorgeous ginger.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 12

Ingredients

  • For the cupcakes:
  • 1 stick (113g) unsalted butter or margarine, at room temperature
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (210g) plain flour
  • 2 tsp baking powder
  • Pinch of salt, ONLY if using unsalted butter
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 oz (30ml) shot very strong, freshly brewed Espresso*
  • 1/3 cup (115ml) golden syrup
  • For the frosting:
  • 1 1/2 cups (360ml) double/heavy cream
  • 1/2 cup (60g) icing sugar, sifted
  • 1 tsp ground ginger
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • Edible glitter, Gingerbread man cupcake toppers/sprinkles to garnish, optional

Instructions

  • Preheat oven to 180C/350F and line a 12 hole cupcake tray with liners.
  • Place butter/marg and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed.
  • Add in the eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated and smooth, 1 minute on med-high speed.
  • Place flour, baking powder, salt (if using) and spices into a medium sized bowl and stir briefly.
  • Tip flour mix into your egg/sugar mixture and mix on low until the batter starts to combine. Then add in the shot of coffee and golden syrup and mix on low-medium high speed until well incorporated and smooth.
  • Divide the mixture between the cupcake liners, fill them 3/4 full. (I used a 2tbsp cookie scoop to ensure they are even).
  • Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
  • Transfer cupcakes to a wire rack as soon as possible and leave to cool completely. (I find the cupcake liners peel away from the cake if left in the cupcake tray).
  • Once cool, make the frosting: place cream, sifted icing sugar, ginger, vanilla extract and salt into a large bowl and beat on medium-high speed until cream is thick and holds a peak when you lift the beater out of it. This is stiff peak and what you want to be able to pipe the frosting and have it hold its shape.*
  • Half fill a piping bag filled with an open star nozzle (I used a Wilton 1M) and pipe a swirl onto each cupcake.
  • To decorate: spray 1-2 pumps of edible glitter spray onto each cupcake and place a Gingerbread man topper onto each cupcake.
  • Cupcakes will keep in an airtight container, in the fridge, for 3 days.

Notes

Note 1: I used freshly brewed Espresso, you could substitute coffee extract if you wanted, but I have not tried it without the added liquid the coffee gives, so cannot tell you whether the cupcakes would work as well.
Note 2: If you over whip your cream and it looks like it's almost "broken" in texture, add in a little milk or cream and beat lightly to bring it back to stiff peak!