Gingerbread Latte Cupcakes

• Vegetarian

• Produce

  • 2 1/2 tsp Ginger, ground
  • 2 tbsp Ginger, fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg plus 2 egg yolks, large

• Condiments

  • 3 tsp Lemon juice, Fresh Squeezed
  • 1/2 cup Molasses, unsulphured

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3 1/2 cups Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Drinks

  • 1/2 cup Coffee, hot

• Dairy

  • 1 stick Butter, unsalted
  • 1 stick Butter, unsalted very soft
  • 1 8 ounce block Cream cheese, full-fat very soft

Found on bakerbynature.com

Description

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

Directions

• For the Gingerbread Latte Cupcakes:
• Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
• In a medium-sized bowl sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves; set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the melted butter, fresh grated ginger, and hot coffee on low speed. Add in the molasses and brown sugar and beat smooth. Add the egg and yolks and beat for 30 seconds. Add in the flour mixture slowly, beating on low speed just until combined. Spoon batter into prepared cupcake liners, filling each cup about 3/4 full (the batter rises quite a bit as they bake). Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
• For the Cream Cheese Frosting:
• In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until smooth and creamy, about 4 minutes. Reduce the mixer speed to low and gradually add the confectioners sugar. Add in the salt, lemon juice, and lemon zest and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 minutes.
• If the frosting appears too thick, add a little more lemon juice; if the frosting appears too thin, add a little more confectioners sugar. Pipe or spread frosting onto cooled cupcakes.

Nutrition