Gingerbread Latte 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.

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.

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.

Storing & Serving:

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.

Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.