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Gingerbread Latte Cupcakes #dessert #cupcake

Gingerbread Latte Cupcakes #dessert #cupcake

Hi and upbeat Monday! Did you have a good end of the week? Did you do anything fun? Heat anything tasty? I've had companions around the local area since Thursday, so it's been a particularly incredible couple of days. We've been day stumbling, wine sampling, Christmas shopping, and obviously… eating. So much eating!

I likewise had my first occasion latte of the period. A gingerbread latte to be accurate! One taste and I was snared. Rich mocha, warm ginger, a kick of cinnamon… what's not to adore? Being the insane pastry specialist I am, I realized I needed to take those awesome warm and comfortable flavors and transform them into a cupcake. It unquestionably took a couple of attempts (fortunately my companions are glad to trial) however I at last nailed it! These gingerbread latte cupcakes are sodden, not very sweet, and impeccably spiced. The cream cheddar icing is thick, cushy, and enhanced with only a kick of crisp lemon. They will be the hit of your vacation party!

Also Try Our Recipe : Best Ever Strawberry Cake

Gingerbread Latte Cupcakes #dessert #cupcake

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

Instructions
For the Gingerbread Latte Cupcakes:

  1. Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
  2. 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:

  1. 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.
  2. 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.

For more detail : bit.ly/2VDdV09

Read More Our Recipe : ICED MATCHA GREEN TEA LATTE
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