"I'm so sorry, we've just run out of the Caramel Brulee Latte. We'll make you anything else you want. What would you like?"
When told that at the Starbucks drive through, I was a little bummed — but also a little happy since I had been debating between favorite lattes.
"A Gingerbread Latte, please."
I mean, it's okay to have two favorites, right? Cause when it comes to seasonal flavors, I totally do.
Gingerbread lattes are comforting warm coffee drinks that remind me of childhood and toasty fires. And they also transform super easily into a fab one-bowl cupcake with icing. Yep, these cupcakes are a little understated just like the latte that inspired them.
Best of all? These are super easy, pretty fast and totally delicious.
Gingerbread latte cupcakes
Yields 12 cupcakes
- 1-1/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup molasses
- 1/4 cup canola oil
- 1 packet (single serve) instant coffee
- 1 cup powdered sugar
- 1-1/2 to 2 tablespoons water
- Preheat your oven to 375 degrees F.
- Sift together the flour, sugar, ginger, baking soda and salt. Add the egg, milk, molasses and canola oil. Whisk for about 1 minute. Sprinkle the instant coffee on top and whisk until combined.
- Divide the batter evenly among 12 cupcake papers.
- Bake for 16-18 minutes, or until cooked through. Let cool completely.
- Once the cupcakes are cooled, make the icing. Stir together the powdered sugar and water until smooth, adding more water as needed (up to 1/2 tablespoon more) to get the desired thickness but smooth consistency. Transfer to a pastry bag, cut the corner and pipe onto cupcakes.
- Go wild with your icing designs! You can do gingerbread-man shapes, lines, presents, whatever!
- If desired, skip the icing and top the cupcakes with whipped cream just before serving.