Description
Indulge in the cozy flavors of autumn with these delightful Gingerbread Latte Cupcakes, perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ cup brown sugar (packed)
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup espresso or strong coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and a pinch of salt.
- In another bowl, cream the unsalted butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and espresso until fully combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into prepared muffin tins, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool before frosting or serving.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For added flavor, consider drizzling some extra brewed coffee over the cooled cupcakes before frosting. Feel free to experiment with spices like nutmeg or add chocolate chips for extra richness.