Gingerbread Latte Cupcakes

Warmly spiced gingerbread meets a coffee-kissed buttercream — your kitchen will smell like a holiday coffee shop.

Gingerbread Latte Cupcakes are Perfect for Fall! 

Those crisp autumn breezes are flowing and the air is scented with the spices of the season—ginger, pumpkin spice, and all of the cozy scents you love at this time of year. 

You can almost taste it now! 

You can hardly wait to drive through your favorite coffee shop to pick up a pumpkin spiced coffee. And while you’re there, a cupcake sounds nice. You look in the case and what do you see? A tantalizing Gingerbread Latte cupcake—rich with ginger and frosted in the most delicious looking coffee buttercream you’ve ever seen. 

And friends, now you don’t have to drive to the coffee shop to find such a rich and decadent fall treat. This recipe will help you make the most delicious cupcake for the fall season, one you will happily share with your friends and family. 

What are we waiting for? Let’s dive right in. 

Gingerbread Latte Cupcake Ingredients

You’ll find a recipe card at the bottom of this post but here’s a peek at what you’ll need. Most of these are pretty basic ingredients. If you need molasses or espresso powder you’ll find them at any supermarket. (I ordered a gallon jug of molasses so that I would have plenty on hand for fall baking.) 

Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs (not pictured)
• ⅓ cup molasses (unsulphured, not blackstrap/not pictured)
• 1 teaspoon vanilla extract
• ½ cup milk (any kind)
• 1 tablespoon instant espresso powder (see note below)

Coffee Buttercream

• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tablespoon milk or cream
• 1 ½ teaspoon instant espresso powder (adjust to taste)
• ½ teaspoon vanilla extract
• Pinch of salt

How to Make Gingerbread Latte Cupcake

How to Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. In a small cup, dissolve the espresso powder into the milk — set aside.
4. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 min).
5. Add eggs one at a time, mixing well. Stir in molasses and vanilla.
6. Alternate adding dry ingredients and the milk/espresso mixture to the wet ingredients, beginning and ending with dry.
7. Divide batter evenly into cupcake liners (about ¾ full).
8. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Make the Frosting

1. In a small cup, dissolve espresso powder into 1 tablespoon milk or cream.
2. Beat butter until smooth. Gradually add powdered sugar, alternating with the coffee mixture and extra milk/cream if needed.
3. Add vanilla and a pinch of salt. Beat until light and fluffy.
4. Frost cooled cupcakes. Garnish with a light dusting of cinnamon or a mini gingerbread cookie.

What to Expect from these Cupcakes

First, can I just say that this coffee buttercream is the bomb! It’s silky, it’s loaded with flavor, and it’s easy to pipe.

In fact, it’s so delicious that I decided to create a separate post for it. (It’s that good, y’all.) But when you merge that coffee flavor with gingerbread? It’s really an over-the-top experience.

Trust me when I say that you won’t have to drive to the coffee shop to get your sweet treats. Just mix up a chai latte and drink it with this delicious cupcake in the comfort of your own home. 

Variations on Gingerbread Latte Cupcakes

• Extra Coffee Kick: Add up to 2 tablespoon of instant espresso powder to the batter if you want a stronger latte flavor.
• Mocha Twist: Stir 2 tablespoon unsweetened cocoa powder into the dry ingredients for a chocolate-gingerbread mocha vibe.
• Cream Cheese Frosting: Swap the coffee buttercream for a cinnamon-spiced cream cheese frosting if you prefer tang over coffee.
• Caramel Drizzle: Top frosted cupcakes with a swirl of caramel sauce for a Gingerbread Caramel Latte feel.
• Kid-Friendly Version: Omit the espresso powder in the batter and frosting, and flavor the buttercream with cinnamon + vanilla for a classic gingerbread cupcake.
• Mini Cupcakes: This recipe makes about 30 minis — perfect for holiday parties or cookie/cupcake trays.

Other Coffee Favorites from Out of the Box Baking

Triple Chocolate Coffee Cake from Scratch: Chocolate and Coffee together in one from-scratch dessert? Yes, please! 

Easy Espresso Cupcakes (Doctored Cake Mix): I whipped up a batch of these to take to my daughter and she flipped! (In a good way.) They’re delicious and loaded with a punch of coffee favor.

Double Dark Chocolate Espresso Muffins: These rich muffins are heavy on the chocolate and have a lovely coffee flavor.

Ultimate Chocolate Cake Recipe: Did you know I use espresso powder in my ultimate chocolate cake? The coffee really amps up the flavor of the chocolate.

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That’s it for this post, friends. Before you go, why not pin some photos to your pinterest boards? 

About the Author

Janice Thompson is the baker and blogger behind Out of the Box Baking, where she shares festive recipes that bring warmth and joy to every kitchen. She believes the holidays are the perfect time to gather with loved ones, swap stories over steaming cups of cocoa, and indulge in sweet treats fresh from the oven. Whether it’s cupcakes, cookies, or breads, Janice loves helping home bakers create memories one recipe at a time.