Gingerbread Latte Cupcakes with Lemon Cream Cheese Frosting

Bring on the Holiday recipes and drinks! I will be the first to admit I have a Starbucks Holiday drink addiction... The Caramel Brulee Latte is out of this world. Lately though, I've been a little disappointed with the Gingerbread latte. The flavors are overly sweet...

When I ran across this recipe at Bakers Royale, I knew it would be holiday cupcake perfection. I know you're thinking lemon frosting sounds strange but it is the perfect compliment to the spicy cake. The addition of coffee makes these cupcakes super fluffy and moist.

Also, if you are looking for another fantastic Holiday recipe, this Gingerbread Dip from Crafts, Cakes, and Cats is for you! It is easy to whip up and tastes fantastic... It would be the perfect addition to your holiday pot lucks or get-togethers,

Now, let's get to baking shall we?

For the Cupcakes:
(Makes approximately 10-12)
1 1/4 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pumpkin pie spice
1/2 teaspoon all spice
1/4 teaspoon salt
1/2 stick (or 4 Tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1/2 cup strong, very hot coffee
1 teaspoon baking soda

For the Frosting:
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoon lemon juice

Gingerbread cookies for decorating

Start by making the cupcakes:
In a large bowl, whisk together the flour, spices, and salt, set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, cream together the softened butter and sugar until combined. Add in the molasses and large egg and mix just until the ingredients are incorporated. In a measuring cup, mix together the baking soda and hot coffee until the baking soda is fully mixed in. Add the coffee mixture to the butter/molasses mixture and stir just until everything is incorporated, scraping down the sides as necessary. Add in the flour and stir to combine.
Preheat oven to 350 degrees and line your cupcake pan with liners. Fill each cupcake tin about 1/2 way full with batter and bake in the preheated oven for 18-20 minutes. The cupcakes will be finished when a toothpick inserted in the center comes out clean. Remove and cool completely.

While the cupcakes are cooling, start your frosting. Beat together all frosting ingredients until smooth. Place the frosting into a bowl and chill for 20-30 minutes.

To decorate, I smoothed a thin amount of frosting onto the cupcake and dipped the tops in crushed gingerbread cookies. I then piped a small amount of frosting into the center of the cupcake with a 1" baking tip and topped with a whole gingerbread cookie.

These cupcakes are moist and spicy and the frosting gives the perfect tart compliment to the spicy cake... It's your favorite latte at 1/2 the price. Enjoy!