What kind of espresso should I use for these cupcakes?

The recipe calls for very strong-tasting espresso, which you can achieve using an espresso machine or a Moka pot for a concentrated brew.

Can I substitute the coconut oil in the cupcake batter?

The recipe specifically uses melted coconut oil, which contributes to the texture and richness of the cupcakes. Substituting it might alter the final consistency.

How do I ensure my frosting becomes fluffy?

After adding all the powdered sugar, continue mixing the frosting with a hand mixer for five minutes. This extended beating incorporates air, making it light and fluffy.

Is it possible to make these Gingerbread Latte Cupcakes gluten-free?

The recipe uses unbleached all-purpose flour. While a 1:1 gluten-free flour blend might work, the recipe has not been tested with gluten-free alternatives.

What is the best way to store leftover Gingerbread Latte Cupcakes?

Store these cupcakes in an airtight container at room temperature for up to 2-3 days, or refrigerate them for up to 5 days to maintain freshness.

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Gingerbread Latte Cupcakes
[Vegan]

CR By: Charlie Rioux

Author Bio

Charlie is a Ph.D. student and fitness enthusiast who also loves cooking delicious meals and... Read More

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Several vegan gingerbread latte cupcakes, frosted with fluffy espresso buttercream and possibly garnished with a sprinkle of cinnamon, on a cooling rack or serving plate.

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Gingerbread Latte Cupcakes [Vegan]

Dairy Free

Vegan

If you're addicted to gingerbread lattes from a certain international coffee chain, you'll LOVE these cupcakes. They really taste like gingerbread-flavored coffee!

Ingredients You Need for Gingerbread Latte Cupcakes [Vegan]

Cupcakes:

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons golden cane sugar
3 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon blackstrap molasses
1/3 cup very strong-tasting espresso
1/4 cup unsweetened non-dairy milk (I used plain almond)
1 teaspoon pure vanilla extract

Frosting:

1/2 cup vegan butter, softened
2 tablespoons very strong-tasting espresso
1 teaspoon pure vanilla extract
3 cups powdered sugar

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How to Prepare Gingerbread Latte Cupcakes [Vegan]

To Make the Cupcakes:

Preheat oven to 350°F. Line a muffin pan with cupcake liners.
In a bowl, mix flour, baking powder, baking soda, sugar, spices and salt.
In a second bowl, whisk oil, maple syrup, molasses, coffee, milk and vanilla. Add the dry ingredients and mix until smooth.
Fill cupcake liners 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely before frosting.

To Make the Frosting:

Beat the butter with a hand mixer. Beat in the coffee and vanilla extract. Add the powdered sugar half a cup at a time. Continue mixing for five minutes, until fluffy.

Nutritional Information

I used a decorating tip and piped the frosting starting from the center, then sprinkled with cinnamon, ginger and coconut sugar.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.