Gingerbread Latte Cupcakes with Eggnog Buttercream Frosting

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 2/3 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 4 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Kosher salt
  • 1 tsp Nutmeg, ground
  • 1 Nutmeg
  • 1 tsp Vanilla

• Drinks

  • 1 cup Coffee

• Dairy

  • 2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cup Eggnog

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup brewed coffee
• 1 cup molasses
• 1 teaspoon vanilla
• 2 2/3 cup all purpose flour
• 1 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• For the frosting:
• 1 cup unsalted butter
• 3/4 cup eggnog
• 4-6 cups confectioners sugar
• Freshly grated nutmeg for dusting

Directions

• Preheat oven to 350 degrees.
• In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
• In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, mixing thoroughly between each addition. Turn the mixer to low and slowly add the coffee, vanilla and molasses stirring to combine.
• Slowly add the dry ingredients to the wet ingredients and continue beating on low until completely incorporated. Divide the batter among 24 cupcake wrappers filling about 2/3 of the way full.
• Bake for 20 minutes or until a cake tester inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
• In the bowl of an electric mixer, beat the butter until creamy. Slowly add the eggnog and combine. Add the sugar to the butter mixture one cup at a time until the frosting begins to thicken and stabilized. Transfer to an airtight container and allow to rest for 4 hours or overnight.
• Top the cupcakes with the frosting and sprinkle with freshly grated nutmeg. Serve immediately or store in an airtight container for up to 48 hours.

Nutrition