Dessert

Gingerbread Latte Cupcakes Recipe

ByJack Voss December 26, 2025December 26, 2025

Introduction

These Gingerbread Latte Cupcakes combine the warm spices of gingerbread with a rich coffee flavor for a delightful treat. Perfect for cozy gatherings or holiday celebrations, they are topped with a creamy cream cheese frosting that complements the spiced cake beautifully.

A white round plate holds four festive cupcakes, each topped with a swirl of white frosting sprinkled with red crumbs. Each cupcake is decorated with a small golden brown gingerbread cookie shaped like a person stuck upright in the frosting, and one cupcake also includes a small red and white candy cane placed beside the cookie. The cupcakes have a light brown color, visible through the white cupcake liners, with one cupcake partially unwrapped showing the crumb texture. Around the plate, there are a few more gingerbread cookies lying flat and two red and white striped candy canes. In the background, part of a blue carton of pasture-raised eggs is seen in the bottom left corner, and the scene is set on a white marbled surface with white tiled walls behind it. Two small white cups with black stripes stand behind the cupcakes, and two silver Christmas ornaments rest on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Small Eggs
1 1/3 cups All-Purpose Flour
1/4 cup Butter
1/2 cup Granulated Sugar
1/2 cup Molasses
1/2 cup Coffee
1 teaspoon Baking Soda
1 1/2 teaspoons Gingerbread Spice
8 ounces Cream Cheese
1 1/2 cups Powdered Confectioners Sugar
1 teaspoon Vanilla Extract
2 tablespoons Butter

Instructions

Step 1: Preheat oven to 350 degrees F (180 degrees C) and line a muffin tin with liners.
Step 2: In a bowl, beat 1/4 cup butter and 1/2 cup granulated sugar until the mixture is pale and fluffy.
Step 3: Add 1/2 cup molasses and 2 small eggs to the bowl, beating until the mixture is smooth.
Step 4: In a separate bowl, combine 1 teaspoon baking soda with 1/2 cup coffee, stirring until the baking soda dissolves. Add this mixture to the molasses and egg mixture and stir well.
Step 5: Add 1 1/3 cups all-purpose flour and 1 1/2 teaspoons gingerbread spice to the wet ingredients, stirring until everything is well combined.
Step 6: Fill cupcake liners halfway with the batter. Bake on the middle rack at 350 degrees F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Step 7: To make the frosting, beat 8 ounces cream cheese, 2 tablespoons butter, 1 1/2 cups powdered confectioners sugar, and 1 teaspoon vanilla extract in a bowl until fluffy and smooth.
Step 8: Chill the frosting for 30 minutes before spreading it on the cooled cupcakes.

Tips & Variations

For a stronger coffee flavor, use espresso instead of regular coffee in the batter.
You can substitute gingerbread spice with a mix of cinnamon, ginger, nutmeg, and cloves if you don’t have a pre-made blend.
To make cupcakes dairy-free, try using vegan butter and cream cheese alternatives.
Top cupcakes with a sprinkle of cinnamon or crushed gingerbread cookies for added texture and flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover frosting can be stored separately in the refrigerator for up to a week and beaten again before use.

How to Serve

The image shows a white round platter holding four cupcakes, each with a base of light brown cake and topped with a thick swirl of white frosting sprinkled with red bits. Each cupcake is decorated with a small brown gingerbread figure or a red and white striped candy cane, inserted upright into the frosting. On the platter near the cupcakes, there are extra gingerbread cookies and candy canes lying flat. The background features a white marbled texture surface, white tiled wall, and some white and black striped cups, with silver Christmas ornaments and a blue egg carton visible below the platter. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving for the freshest taste.

Can I freeze the cupcakes?

Absolutely. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw completely before frosting. Frosted cupcakes can be frozen but may change texture slightly upon thawing.