Imagine capturing the cozy essence of your favorite holiday coffee shop in a single, perfect bite. That’s exactly what you get with these incredible Gingerbread Caramel Latte Cupcakes. This recipe combines the warm, nostalgic spice of gingerbread with a gooey, homemade caramel center and a dreamy, coffee-infused cream cheese frosting. It’s the perfect dessert to bake for holiday gatherings, cozy nights in, or anytime you need a truly special treat.
Why You’ll Love These Gingerbread Caramel Latte Cupcakes
This isn’t just another cupcake recipe; it’s an experience. From the perfectly moist crumb to the rich, multi-layered flavor, every element is designed to delight. Get ready to fall in love with your new favorite holiday dessert!
- Perfectly Spiced: We use a rich blend of molasses, ginger, cinnamon, and cloves for that authentic, deep gingerbread flavor.
- Irresistible Caramel Core: A hidden pocket of homemade, buttery caramel sauce in the center of each cupcake provides a delightful surprise.
- Dreamy “Latte” Frosting: The smooth cream cheese frosting is infused with real espresso, perfectly balancing the sweetness and adding that signature latte kick.
- Incredibly Moist & Tender: Thanks to the buttermilk and careful mixing, these cupcakes stay soft and moist for days.
Key Ingredients for This Recipe
Crafting the perfect Gingerbread Caramel Latte Cupcakes starts with quality ingredients. Here’s what you’ll need to bring these festive flavors to life.
For the Gingerbread Cupcakes:
- All-purpose flour
- Baking soda & Baking powder
- Ground ginger, cinnamon, nutmeg, and cloves
- Unsalted butter, softened
- Brown sugar
- Molasses
- Eggs
- Vanilla extract
- Buttermilk
For the Homemade Caramel Sauce:
- Granulated sugar
- Water
- Heavy cream
- Unsalted butter
- Sea salt
For the Coffee Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Instant espresso powder
- Vanilla extract
- A splash of milk or cream (if needed)
How to Make Gingerbread Caramel Latte Cupcakes Step-by-Step
Follow these simple steps to create bakery-worthy cupcakes right in your own kitchen. We’ll break it down into making the cupcakes, the caramel, the frosting, and finally, assembling your delicious creations.
Step 1: Bake the Gingerbread Cupcakes
- Prep Your Station: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and all the spices.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened butter and brown sugar until light and fluffy. Beat in the molasses, eggs one at a time, and vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix! For a comforting dinner before dessert, try our Crockpot Marry Me Chicken recipe.
- Bake to Perfection: Fill the cupcake liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Homemade Caramel Sauce
- Melt the Sugar: In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring. Allow the mixture to boil until it turns a deep amber color.
- Add Cream and Butter: Carefully and slowly whisk in the heavy cream (the mixture will bubble vigorously). Stir until smooth, then remove from heat and whisk in the butter and sea salt.
- Cool: Let the caramel cool completely. It will thicken as it cools.
Step 3: Whip Up the Coffee Frosting
- Dissolve Espresso: In a small bowl, dissolve the instant espresso powder in a tiny amount of hot water (about 1 teaspoon) to form a paste.
- Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Combine and Whip: Gradually beat in the powdered sugar until smooth. Add the vanilla extract and the espresso paste. Whip on high speed for 2-3 minutes until the frosting is light and fluffy. If it’s too thick, add a splash of milk. For a savory snack, check out these delicious bacon-wrapped water chestnuts.
Step 4: Assemble Your Cupcakes
- Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or an apple corer to remove the center of each one, creating a small well.
- Fill with Caramel: Fill a piping bag or a small spoon to fill each cupcake with the cooled caramel sauce.
- Frost and Garnish: Pipe or spread the coffee cream cheese frosting onto each cupcake. For a final touch, drizzle with extra caramel sauce and add a sprinkle of cinnamon or a small gingerbread cookie. If you’re looking for another amazing dessert, try our Pecan Pie Cheesecake.
Expert Tips for Success
A few simple tips can elevate your Gingerbread Caramel Latte Cupcakes from great to absolutely unforgettable.
- Room Temperature is Key: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, well-emulsified batter.
- Don’t Overmix the Batter: Mix the flour mixture only until it’s just incorporated. Overmixing develops gluten and can result in tough cupcakes.
- Watch the Caramel Closely: Sugar can go from perfect amber to burnt in seconds. Stay by the stove and watch it carefully as it cooks.
- Cool Completely: Never frost a warm cupcake! Make sure the cupcakes have cooled completely to prevent the frosting from melting right off.
Frequently Asked Questions
Yes! You can bake the cupcakes and make the caramel sauce up to two days in advance. Store the unfrosted cupcakes in an airtight container at room temperature and the caramel in the fridge. Prepare the frosting and assemble the day you plan to serve them for the best results.
Absolutely. If you have a pre-made gingerbread spice mix, you can use it as a substitute. Use approximately 3.5 to 4 teaspoons of the mix in place of the individual spices listed in the recipe.
Due to the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Let them sit at room temperature for about 20-30 minutes before serving to allow the frosting to soften.
Instant espresso powder is highly recommended because it dissolves easily and provides a strong, concentrated coffee flavor without adding too much liquid. You can also use a very strongly brewed coffee, but make sure it’s completely cooled and use it sparingly to avoid thinning the frosting.
The key is to let the sugar and water boil without stirring after the sugar has dissolved. Swirl the pan occasionally to ensure even cooking. When you add the cream, do it slowly and whisk constantly to prevent seizing.
More Holiday Desserts to Try
Loved these cupcakes? Continue your holiday baking adventure with some of our other festive recipes! Our No-Bake Mini Biscoff Cheesecakes are a crowd-pleaser, and these Chocolate Crinkle Cookies are a classic for a reason.
Show Us Your Creations!
We can’t wait to see your amazing Gingerbread Caramel Latte Cupcakes! If you make this recipe, be sure to leave a comment below and share a photo of your masterpiece on Pinterest. Happy baking!
Gingerbread Caramel Latte Cupcakes Recipe
Gingerbread Caramel Latte Cupcakes: The Ultimate Holiday Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.
- Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix on low speed until just combined.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a saucepan, combine granulated sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and let it boil until it turns a deep amber color. Carefully whisk in the warm heavy cream, then the butter and salt. Let cool completely.
- In a small bowl, dissolve espresso powder in 1 tsp of hot water. In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, then beat in vanilla and the espresso mixture until light and fluffy.
- Once cupcakes are cool, core the center of each one. Fill with the cooled caramel sauce. Pipe the coffee cream cheese frosting on top and drizzle with extra caramel sauce before serving.
Notes
Do not overmix the cupcake batter to keep the crumb tender.
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
