Gingerbread Latte Cupcakes


Gingerbread Cupcake

  • 1 ½ +1 Tbsp All Purpose Flour (spoon &leveled)
  • 1 ½ Tsp Baking Powder
  • ½ Tsp Ground Ginger
  • ½ Tsp Cinnamon
  • ½ Tsp Salt
  • ¼ Tsp Nutmeg
  • 1/8 Tsp Cloves
  • ½ Cup Light Brown Sugar
  • ¼ Cup Granulated Sugar
  • ¼ Cup Vegetable Oil
  • ¼ Cup Molasses
  • 2 Tbsp Sour Cream
  • 2 Large Eggs
  • ½ Cup Milk
  • 2 Tbsp Hills Bros.® Double Mocha Cappuccino
  • 1 ½ Tsp Vanilla

Salted Caramel

  • 1 ¼ Cups Sugar
  • 1/3 Cup Water
  • 5 Tbsp Unsalted Butter
  • ½ Cup Heavy Cream
  • ½ Tsp Vanilla
  • Or your fav store bought
    thick caramel sauce.

Salted Caramel Buttercream

  • 1 ½ Cups Unsalted Butter
  • 1 ½ Cups Powdered Sugar
  • 2 Tbsp Milk
  • 1 ½ Tsp Vanilla
  • ¼ Cup Salted Caramel



  1. Preheat oven to 350F. Place cupcake liners in cupcake pan.
  2. In a large bowl combine the sugars vegetable oil, eggs, molasses, sour cream, and vanilla. Next, add the Hills Bros.® Cappuccino powder to the milk and whisk well until combined. Add the Cappuccino milk blend to the wet ingredients and whisk 2-3 minutes until combined well.
  3. In a separate bowl sift all your dry ingredients.
  4. Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
  5. Fill cupcakes 2/3 of the way full.
  6. Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
  7. Allow cupcakes to cool completely.

Salted Caramel

  1. In a saucepan heat the sugar and water until completely dissolved. The goal is to get the sugar syrup to an amber color. This process takes about 10-15 mins. It takes some patience, but you got this!
  2. Once reached the amber color give it a little stir so that the color is even around the pan.
  3. As soon as you have the amber color all around the syrup remove from heat immediately and stir in the butter.
  4. The mixture will be bubbly and look like it makes no sense but just give it a moment.
  5. Next, pour in the heavy cream and vanilla. Stir until everything is combined.
  6. Pout into a heat proof container add ½ Tsp Sea Salt and mix until combined. Allow to cool completely before using. It will thicken as it cools.

Salted Caramel Buttercream

  1. In a stand mixer or handheld mixer beat unsalted butter on Med/High speed for 5 minutes until soft and fluffy.
  2. Scrape the sides and bottom of your bowl and add in your powdered sugar one cup at a time. Once you’re on your second cup add milk and vanilla. Then continue adding sugar.
  3. Beat on high for about 5 more minutes until lighter in color but soft and fluffy in texture.
  4. Add ¼ Cup of salted caramel and beat for 1-2 minutes until combined.


  1. Once cupcakes are cooled and buttercream is done. Using your favorite piping tip, pipe swirls going up on the cupcake.
  2. Drizzle a little bit more caramel sauce on the cupcake and garnish with fresh thyme.
  3. Enjoy once its ready or refrigerate up to 5 days and take out your desired amount to thaw before enjoying.

Recipe by: Melissa Garcia, @sweetmelibakery

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