Description
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.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 29g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
