Gingerbread Latte Cupcakes
If your favorite holiday mornings start with the smell of gingerbread and a steaming latte, these gingerbread latte cupcakes are about to be your new seasonal obsession. Soft, spiced gingerbread cupcakes and silky coffee buttercream for a dessert that’s equal parts cozy and caffeinated.
Gingerbread Latte Cupcakes
These gingerbread latte cupcakes are here to jolt your holiday season harder than Frank Cross getting Scrooged by three very opinionated Christmas ghosts.
Warm, spiced gingerbread cake is crowned with rich coffee buttercream, a dusting of espresso powder, and a tiny gingerbread man who wisely wants no part of exploding sets, haunted elevators, or rogue holiday punching.
Sweet, festive, and caffeinated enough to fuel a live Christmas broadcast–style meltdown — except in this story the ending is happy, and you’ll want to bake these again and again.
If gingerbread is your holiday jam, check out my gingerbread cupcakes, frosted gingerbread bars, and gingerbread cookies.
Why You Will Love This Recipe
- Easy to make: Simple steps make these cupcakes totally doable for any baker.
- Warm spiced cake: Soft gingerbread cupcakes filled with molasses and cozy spices bring classic holiday flavor.
- Creamy coffee frosting: Smooth coffee-infused buttercream delivers that perfect latte vibe.
- Cozy & festive: Espresso dusting and mini gingerbread men make each cupcake feel like a little holiday moment.
- Perfect for holiday gatherings: Great for parties, cookie exchanges, or any festive celebration.
Ingredients for Gingerbread Latte Cupcakes
Gingerbread Cupcakes
- All-purpose flour
- Baking powder + salt
- Ground cinnamon, ginger, and cloves
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Room temperature.
- Sour cream – Room temperature.
- Molasses
- Vanilla extract
- Milk – Room temperature.
Coffee Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream
- Instant espresso powder
- Vanilla extract
- Salt
Additional Ingredients
- Instant espresso powder
- Mini gingerbread cookies
How to Make Gingerbread Latte Cupcakes
Make the gingerbread cupcake batter.
Portion the cupcake batter into cupcake liners.
Bake and cool the cupcakes.
Make the coffee buttercream frosting.
Frost the gingerbread cupcakes with the coffee buttercream frosting.
Decorate with instant espresso powder and mini gingerbread cookies.
Courtney’s Expert Cupcake Baking Tips
- Use a large cookie scoop to portion the cupcake batter for uniform cupcakes.
- Mix the coffee buttercream until the instant espresso powder granules completely dissolve into the frosting. This may take a few extra minutes.
- Be sure to use instant espresso powder rather than ground espresso.
- Use a fine mesh strainer to dust the cupcakes with instant espresso powder for an even coating.
- If you are making homemade mini gingerbread cookies, you can make them a day ahead to save time on your cupcake baking day. Store the cookies in a storage bag at room temperature for about 2 days.
- Check out my posts on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Frequently Asked Questions
Yes, you can use instant coffee in place of the instant espresso powder in the buttercream. The instant coffee will give the frosting a lighter coffee taste. I also recommend dissolving the instant coffee granules in the heavy cream before adding it to the frosting. I would not recommend decorating the cupcakes with instant coffee.
Yes, absolutely! That’s a great way to save time (and work)! Or just leave them off entirely. Chocolate covered espresso beans would also make a fun and delicious garnish. If you want to make the cookies homemade, check out my gingerbread cookie recipe and use a mini gingerbread cookie cutter.
Use a fine mesh strainer to evenly sprinkle the instant espresso powder on the cupcakes. Tap the strainer gently for an even coating.
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Gingerbread Latte Cupcakes
Ingredients
Gingerbread Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) baking powder
- 2 tsp (2 tsp) ground cinnamon
- 1 tsp (1 tsp) ground ginger
- ¼ tsp (0.25 tsp) ground cloves
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tbsp (24 g) sour cream (room temperature)
- 1 tbsp (20 g) molasses
- 1 tsp (1 tsp) vanilla extract
- ½ cup (120 ml) milk (room temperature)
Coffee Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 1 tbsp (5 g) instant espresso powder
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 1 tbsp (5 g) instant espresso powder
- 12 (12) mini gingerbread men (homemade or store-bought)
Instructions
Gingerbread Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, molasses, and vanilla extract and mix until smooth.
- Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until the cupcake batter is well combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 to 22 minutes or until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Coffee Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in the powdered sugar and mix on the lowest speed until the sugar is fully combined with the butter. Then, add in the heavy cream, instant espresso powder, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy and until the instant espresso powder granules are fully dissolved. (This may take a few extra minutes) Mix the frosting on low speed to remove the air bubbles.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the coffee buttercream frosting. Pipe a generous swirl of frosting onto the cooled gingerbread cupcakes.
- Use a fine mesh strainer to dust the top of the frosted cupcakes with the additional instant espresso powder and top each cupcake with a mini gingerbread cookie.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the frosted or unfrosted cupcakes wrapped in plastic wrap and in an airtight container in the freezer for 3 months. Bring to room temperature to serve.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I haven’t made such light and fluffy cupcakes in a long time! They’re delicious. I would suggest using a little bit more coffee in the buttercream as it tasted a bit too much like butter but other than that, an excellent recipe!
Hi Lizzi! Thanks so much for trying out the recipe. So glad you enjoyed it! Noted on the buttercream! More coffee is never a bad thing.