Gingerbread Latte Cupcakes – Festive Holiday Baking Treat

These Gingerbread Latte Cupcakes are the kind of dessert you bake once in early December and find yourself making again by the 15th. The cake is soft but holds its shape. The frosting carries just enough espresso to balance the molasses. I make them every year in my studio when the weather turns, and each time, the scent alone feels like an invitation.

You’ll taste the ginger right away. Not sharp, but rounded by cinnamon and a touch of nutmeg. A bit like biting into a ginger molasses cookie, but softer. The espresso gives the crumb a deeper base note, subtle but steady. It’s a holiday cupcake that stands on flavor, not decoration. But if you want to add mini gingerbread men or coffee beans on top, I won’t stop you.

These cupcakes are structured to support the frosting, which matters more than people think. They’re ideal for holiday baking, cookie swaps, and Christmas cupcake recipes that need to stay soft without falling apart. They carry that nostalgic gingerbread cake feeling, but with a grown-up twist that coffee brings.

You might also want to try my Gingerbread Man Cupcakes for a simpler take with the same warming spice profile.

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Why Molasses Matters More Than Sugar Here

I’ve tested this with different ratios, but I always come back to a half cup of unsulphured molasses. It’s not just there for tradition. Molasses gives depth that granulated sugar alone cannot. It lingers longer on the tongue, especially when paired with espresso.

The brown sugar backs it up with moisture and that slight caramel softness. White sugar lightens the texture slightly, but doesn’t take over. It’s a balance I’ve had in my notes for years—equal parts structure and warmth.

The spices do the lifting: ginger comes first, then cinnamon and clove. Nutmeg is faint, but you’d miss it if it were gone. All together, it brings that familiar holiday scent, without hitting you over the head.

I’ve made this with both dark and light molasses. Use dark if you want deeper flavor. I go light when baking for children’s events. For adult gatherings, I keep it dark. You’ll know your crowd.

Related Recipe

Want something with more bite? My Gingerbread Crinkle Cookies give you crisp edges with chewy centers and that same warming spice.

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Butter or Oil in Cupcakes? I Chose Butter, Here’s Why

In my tests, oil gave a softer crumb, but butter gave flavor. And in this cupcake, flavor wins. Especially when it needs to carry both spice and coffee.

Butter gives structure to the batter, which helps the cupcake hold its shape once frosted. It also supports the molasses without becoming greasy, and blends better with brown sugar during creaming. There’s a richness in butter that works well here because espresso is a bold counterpoint.

If you’re after maximum moisture, oil might tempt you. But for this bake, I stay with butter every time.

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The Espresso Isn’t Just for Show

You’ll notice I include espresso in both the batter and the frosting. That’s on purpose. The small amount in the cake deepens the spice profile. The larger hit in the buttercream brings that “latte” quality to life.

I brew it strong. You can use instant espresso if needed, but don’t water it down. This isn’t meant to shout coffee, but it should whisper it throughout the bite.

For a smoother finish, I let the espresso cool completely before adding it to the frosting. Hot liquid ruins the texture. Learned that the hard way.

If you’re curious how coffee interacts with spice, try the Gingerbread Latte too. It shares the same foundation, just in a cup.

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The Milk, The Eggs, The Balance

I use whole milk for richness. Skim doesn’t carry the spice well, and plant-based milk will need adjustment elsewhere. Whole milk gives structure without heaviness.

Two eggs. No more, no less. I’ve tested one egg and an extra yolk, but two full eggs gave the most even crumb. No sunken centers. No gummy middle.

I alternate dry and wet when mixing starting and ending with flour. This stops the batter from breaking and keeps it smooth. It’s a small step but matters more than it seems.

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Baking Time: Why It’s 18 and Not 20

I pull mine at exactly 18 minutes. Sometimes 17 if I’m using a dark pan. They continue cooking slightly after leaving the oven, and I’d rather under than overbake.

I test with a wooden toothpick, not a metal one. Wood gives a clearer read in spiced batter. It should come out with a crumb or two, not wet.

Cupcakes rest in the pan for 5 minutes before I move them. Longer than that and the bottoms sweat. Shorter and they’re too delicate to handle.

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That Buttercream? Let’s Talk Frosting Structure

Softened butter. Not melted. Not cold. It should press in easily but still hold its shape. Powdered sugar must be sifted. If it clumps, your piping will show it.

Cream and vanilla round it out. Salt keeps it from becoming flat. The espresso powder should bloom in the cream for at least 5 minutes before mixing, then beat until airy. I let it go 3–4 minutes on medium-high.

Once it looks like café frosting, I stop. Overbeating makes it crusty.

You can dust the top with cinnamon or top with Gingerbread Cake Truffles for texture contrast.

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How I Store These Cupcakes (and What to Avoid)

If you’ve frosted them, keep them in an airtight container. Room temperature for 2 days is fine. Any longer and I refrigerate, but only after the first 24 hours to preserve texture.

Unfrosted cupcakes freeze well. Just wrap tightly. Frosting doesn’t freeze as cleanly—I recommend making it fresh.

Avoid direct sunlight and heat. The espresso buttercream can soften too quickly, especially if you piped tall swirls.

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Serving Ideas That Go Beyond Coffee

These pair well with a strong cup of black tea or mulled cider, especially when you’re balancing out holiday sweets. I also serve them next to Gingerbread Cheesecake Bars for contrast in texture—dense bar, light cupcake.

For presentation, white or gold cupcake liners bring out the warm tones in the frosting. Garnish lightly, not heavily. Let the flavor do most of the work.

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Save, Bake, and Share With Me Below

Pin these Gingerbread Latte Cupcakes to your Christmas Cupcakes Recipes board and keep them ready for your next holiday baking day. They’re reliable, flavorful, and festive without being fussy.

If you make them, I’d love to hear how they turned out. Drop a comment below and let me know if you tweaked the spice, changed the coffee, or added your own touch. Let’s keep sharing ideas.

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