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!

Gingerbread Latte Cupcakes [Vegan]



Cooking Time




  • 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


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


To Make the Cupcakes:
  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. In a bowl, mix flour, baking powder, baking soda, sugar, spices and salt.
  3. In a second bowl, whisk oil, maple syrup, molasses, coffee, milk and vanilla. Add the dry ingredients and mix until smooth.
  4. 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:
  1. 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.