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Gingerbread Latte Cupcakes with Brown Butter Buttercream

Course Cupcakes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 16 cupcakes
Author Sarah @ The Gold Lining Girl

Ingredients

For Gingerbread Latte Cupcakes:

  • 1 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 2 tsp. ginger
  • 1/4 tsp. ground clove
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter melted
  • 1/2 c. packed brown sugar
  • 1/2 c. molasses
  • 1 large egg
  • 1/2 c. strong brewed coffee cooled

For Brown Butter Buttercream:

  • 1 c. unsalted butter
  • 4 - 5 c. powdered sugar
  • 1/4 c. heavy cream
  • 1/4 tsp. ginger

Instructions

For Gingerbread Latte Cupcakes:

  • In a large bowl, stir together flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt.
  • In a medium bowl, whisk together butter, brown sugar, molasses, egg, and coffee.
  • Add the wet ingredients to the dry ingredients, and whisk until smooth.
  • Line regular-sized muffin cups with paper liners.
  • Fill muffin cups 1/2-full with batter.
  • Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted near the center of a cupcake comes out clean.
  • Remove to wire racks to cool. Cool completely.
  • Meanwhile, prepare brown butter buttercream.

For Brown Butter Buttercream:

  • Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty fragrance. (About 6-8 minutes.)
  • Transfer to a small heatproof bowl, and refrigerate until firm, at least 1 hour.
  • In a large mixing bowl, beat butter until creamy.
  • Add 4 c. powdered sugar, 1/4 c. heavy cream, and ginger, beating until light and fluffy. Add more powdered sugar, as needed.
  • Pipe or spread frosting over cupcakes.