I’m trading in the Starbucks cup for a cupcake liner, more accurately, a few liners. Find your Christmas flavors in this gingerbread cupcake recipe. Throw some coffee in the batter and your all set for a perfectly baked gingerbread latte. Giving balance to the spice is a lemon cream cheese for an acidic bite of sweetness.
A few weeks ago, I ordered a gingerbread latte from Starbucks to kick my holiday mood into high gear. Most days I’m a black coffee consumer with a few sugars added to it. But during the holidays I usually kick start it with a Starbucks Gingerbread Latte and then rotate it with Peppermint Mocha.
This year my holiday kick start tasted like a hot cup of potpourri. I’m not sure if Starbucks changed the formula, but it was overly sweet and artificial tasting-like a stinky bathroom candle.
Yes, I’m still a bit bitter that I spent nearly five dollars on a drink that completely disappointed.
To right that wrong, I decided to get mixing and flip my holiday kick start into a cupcake. . . .And as I have mentioned before, goodness can always be found between the pleats of a cupcake liner.
You will LOVE these.
A few notes:
- The base recipe I used is Epicurious’ Gingerbread Cupcakes.
- The changes I made. I subbed out the boiling water for very hot coffee to give it the latte profile. The original recipe also calls for cloves, but I subbed it for cardamom-since I’m not a fan of cloves.
- The original recipe finishes the cupcakes with crystallized ginger, but I opted for what you see in the picture.
- To decorate the cupcakes, I used a round tip for the the first layer and then rimmed it with crushed gingerbread cookies and then used Wilton’s 2D tip for a ruffled frosting layer and topped it with a gingerbread cookie.
- Want to know the key to a moist cupcake? Hot liquids-or so it seems. Every cupcake that I’ve made that requires either hot milk, hot coffee, hot water-a hot liquid of any kind always yields a moist cupcake.
- For more Starbucks holiday drinks turned cupcake? Click here for my Peppermint Mocha Cupcakes.
Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Slightly adapted from Epicurious
Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F. Line wells of cupcake pan with paper liners.
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup unsulfured molasses
- 1 large egg, beaten lightly
- 1/2 cup strong, very hot coffee
- 1 teaspoon baking soda
Lemon Cream Cheese Frosting:
- 8 ounce cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon thinly sliced crystallized ginger
To make the cupcakes:
- Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc.
- Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
- Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.
To make the Lemon Cream Cheese Frosting:
- Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.