GINGERBREAD CARAMEL LATTE CUPCAKES

Preheat the oven to 350F. Line a 12-cup muffin tin with liners; set aside.

Make the cupcakes. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

In a separate large bowl, whisk together the melted avocado oil shortening, brown sugar, molasses, egg & yolk, milk, greek yogurt, and vanilla until well combined.

Add the dry ingredients to the wet, and mix until just combined.

Divide the batter evenly among the prepared cupcake cups, filling each 3/4 of the way.

Bake at 350F for 18-20 mins, or until a toothpick inserted into the middle comes out clean. Cool for 10 mins in the pan, then transfer to a wire cooling rack to cool completely.

Make the salted caramel by mixing the ingredients in a medium bowl until smooth. Set aside.

Make the coffee cream cheese frosting. Beat the cream cheese and butter together in a large bowl, until smooth. Then, add the rest of the ingredients and beat to combine, until smooth.

Once the cupcakes are cooled, make a hollow hole in the center of each cupcake with a piping bag tip or knife.

Fill the holes with the salted caramel. Then, top with the coffee cream cheese frosting using a piping bag or by spreading it on top.

Enjoy!