GINGERBREAD CARAMEL LATTE CUPCAKES
Serves 1240 mins prep20 mins cook
The Christmas cupcake of my absolute dreams ✨ Made perfectly soft and tender with @chosenfoods Avocado Oil Shortening; made from 100% pure avocado oil — my go-to for holiday baking 🎄
0 servings
What you need
Instructions
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!View original recipe