Gingerbread Latte Cupcakes

Hello and happy Monday! How was your weekend? Did you do anything fun? Bake anything delicious? I’ve had friends in town since Thursday, so it’s been an especially great few days. We’ve been day tripping, wine tasting, holiday shopping, and of course… eating. So much eating!

I also had my first holiday latte of the season. A gingerbread latte to be exact! One sip and I was hooked. Rich mocha, warm ginger, a kick of cinnamon… what’s not to love? Being the crazy baker I am, I knew I wanted to take those wonderful warm and cozy flavors and turn them into a cupcake. It definitely took a few tries (luckily my friends are more than happy to taste test) but I finally nailed it! These gingerbread latte cupcakes are moist, not too sweet, and perfectly spiced. The cream cheese frosting is thick, fluffy, and flavored with just a kick of fresh lemon. They’re going to be the hit of your holiday party!

Today’s post is part of our 1st Annual Holiday Baking Bonanza! Tessa and I are having so much helping you make the most of this wonderful season – and there’s still so much to come.

Ingredients
For the Gingerbread Latte Cupcakes:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 and 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 stick (4 ounces) unsalted butter, melted
• 2 tablespoons fresh ginger, grated
• 1/2 cup hot coffee
• 1/2 cup unsulphured molasses
• 3/4 cup light brown sugar, packed
• 1 large egg plus 2 egg yolks, at room temperature

For the Cream Cheese Frosting:

• (1) 8 ounce block full-fat cream cheese, very soft
• 1 stick (4 ounces) unsalted butter, very soft
• 3 and 1/2 cups confectioners' sugar, more if needed
• 1/4 teaspoon salt
• 3 teaspoons fresh squeezed lemon juice
• 1 teaspoon lemon zest

Instructions
For the Gingerbread Latte Cupcakes:

1. Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
2. .........................................

for full instruction please see : bakerbynature.com

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