These gingerbread latte cupcakes combine a soft, light coffee-flavoured sponge with a smooth gingerbread latte buttercream. They are gently spiced, perfectly balanced, and ideal for cosy winter afternoons when you want something comforting yet indulgent.
Why You’ll Love This Recipe
These cupcakes are easy to make with simple, accessible ingredients and a straightforward method. The coffee flavour is mild and sweet rather than bitter, making it enjoyable for everyone. The gingerbread latte buttercream adds warmth and festive flavour without being overpowering, and the texture is perfect for piping or spreading. This recipe is small-batch friendly, making it ideal for fresh, homemade treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cupcakes
60 g self-raising flour
60 g unsalted butter, softened
30 g soft light brown sugar
1 medium egg, at room temperature
1 teaspoon milk
1 teaspoon coffee extract
Gingerbread Latte Buttercream
85 g unsalted butter, softened
170 g icing sugar
1 teaspoon gingerbread latte syrup
1 teaspoon milk
Optional Decoration
Sprinkles
Directions
Preheat the oven to 180°C (160°C fan). Line a cupcake tin with cases and set aside.
Add the butter, soft light brown sugar, egg, self-raising flour, and milk to a mixing bowl. Using an electric mixer, blend until fully combined and smooth.
Mix in the coffee extract until evenly incorporated. Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
Bake for 16 to 20 minutes, until the cupcakes are lightly golden and spring back when gently pressed. Remove from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the buttercream. Beat the butter in a mixing bowl until pale and creamy. Add half of the icing sugar and gently stir with a spoon until just combined, then mix with an electric mixer.
Add the remaining icing sugar and the milk, mixing until smooth. Finally, add the gingerbread latte syrup and beat well until the buttercream is light, smooth, and pipeable.
Once the cupcakes are fully cool, pipe or spread the buttercream on top. Finish with sprinkles if desired.
Servings and timing
Servings: 4 to 5 cupcakes
Preparation time: 30 to 35 minutes
Baking time: 16 to 20 minutes
Total time: approximately 50 to 55 minutes
Variations
For a stronger coffee flavour, increase the coffee extract slightly, keeping in mind that it adds sweetness.
Add a pinch of ground ginger or cinnamon to the cupcake batter for extra warmth.
Replace the gingerbread latte syrup with vanilla or caramel syrup for a different buttercream flavour.
Top with a light dusting of icing sugar instead of sprinkles for a simpler finish.
Storage/Reheating
Store the cupcakes in a cool, dry place in an airtight container for up to 3 to 4 days. These cupcakes are best enjoyed fresh. Reheating is not recommended, as it can soften the buttercream and alter the texture.
FAQs
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and frost them on the day of serving for the freshest texture.
Can I double the recipe?
Yes, this recipe doubles easily if you need more cupcakes.
Can I use plain flour instead of self-raising flour?
Yes, add 1 teaspoon of baking powder to every 60 g of plain flour.
Is the coffee flavour strong?
No, the coffee flavour is mild, sweet, and well balanced.
Can I pipe the buttercream?
Yes, the buttercream is thick enough to hold its shape and pipe beautifully.
Can I make this without an electric mixer?
Yes, but it will require more time and effort to achieve a smooth batter and buttercream.
What type of gingerbread syrup should I use?
Use a gingerbread latte syrup designed for hot drinks and coffees.
Can I freeze the cupcakes?
The unfrosted cupcakes can be frozen for up to one month. Thaw completely before decorating.
Can I reduce the sweetness of the icing?
You can slightly reduce the icing sugar, but this may affect the texture.
Are these suitable for children?
Yes, the flavour is gentle and not overly strong.
Conclusion
Gingerbread latte cupcakes are a cosy, festive bake that combines soft coffee sponge with creamy, warmly spiced buttercream. Simple to prepare and full of comforting flavour, they are perfect for small gatherings, afternoon treats, or seasonal baking when you want something special yet approachable.
These gingerbread latte cupcakes feature a soft, mildly coffee-flavoured sponge topped with creamy gingerbread latte buttercream. Perfectly spiced and ideal for cosy winter afternoons, they’re festive, indulgent, and easy to make.
Ingredients
Cupcakes:
60 g self-raising flour
60 g unsalted butter, softened
30 g soft light brown sugar
1 medium egg, at room temperature
1 teaspoon milk
1 teaspoon coffee extract
Gingerbread Latte Buttercream:
85 g unsalted butter, softened
170 g icing sugar
1 teaspoon gingerbread latte syrup
1 teaspoon milk
Optional Decoration:
Sprinkles
Instructions
Preheat oven to 180°C (160°C fan). Line a cupcake tin with 4–5 cases.
In a mixing bowl, combine butter, brown sugar, egg, flour, and milk. Beat until smooth.
Mix in coffee extract until fully combined.
Spoon batter into cases, filling each about 2/3 full.
Bake for 16–20 minutes until golden and springy. Cool in tin for 5 minutes, then transfer to a wire rack to cool fully.
For the buttercream, beat butter until pale and creamy. Stir in half the icing sugar, then beat.
Add remaining icing sugar and milk, then beat until smooth. Add gingerbread syrup and mix until light and fluffy.
Pipe or spread buttercream onto cooled cupcakes. Add sprinkles if desired.
Notes
Increase coffee extract slightly for stronger flavour.
Add a pinch of cinnamon or ginger to batter for extra warmth.
Use vanilla or caramel syrup instead of gingerbread for variation.
Unfrosted cupcakes can be frozen for up to one month.
Dust with icing sugar for a simple alternative to sprinkles.
