Gingerbread Latte Cupcakes with Eggnog Buttercream Frosting
Inspired by the FAMOUS Starbucks Gingerbread Latte, these cupcakes are topped with a creamy eggnog frosting!
1cupunsalted butterroom temperature
1/2cupbrown sugarlightly packed
2large eggsroom temperature
2 2/3cupall purpose flour
For the frosting:
Freshly grated nutmeg for dusting
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, mixing thoroughly between each addition. Turn the mixer to low and slowly add the coffee, vanilla and molasses stirring to combine.
Slowly add the dry ingredients to the wet ingredients and continue beating on low until completely incorporated. Divide the batter among 24 cupcake wrappers filling about 2/3 of the way full.
Bake for 20 minutes or until a cake tester inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
In the bowl of an electric mixer, beat the butter until creamy. Slowly add the eggnog and combine. Add the sugar to the butter mixture one cup at a time until the frosting begins to thicken and stabilized. Transfer to an airtight container and allow to rest for 4 hours or overnight.
Top the cupcakes with the frosting and sprinkle with freshly grated nutmeg. Serve immediately or store in an airtight container for up to 48 hours.