Description
These Ginger Moscow Mule Cupcakes offer a delightful twist on a classic cocktail, combining the spicy warmth of ginger and the zesty punch of lime with a moist, tender cupcake topped with a creamy ginger-infused frosting. Perfect for parties or a unique dessert treat, these cupcakes balance sweet, spicy, and citrus flavors in every bite.
Ingredients
Scale
Cupcakes
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream
- 1/2 tsp vanilla extract
- 3 egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp baking powder
- 1 1/4 tsp ground ginger
- 1/4 tsp salt
- 6 tbsp (90ml) ginger beer
- 2 tbsp (30ml) vodka
Frosting
- 3/4 cup (168g) butter, softened
- 3/4 cup (142g) shortening
- 6 cups (690g) powdered sugar
- 4 tsp ground ginger
- 3–4 tbsp (45-60ml) ginger beer
- 1 tsp lime zest
Instructions
- Prepare the Cupcake Batter: In a large bowl, cream together the unsalted butter and sugar until light and fluffy. Add the sour cream and vanilla extract, mixing until well combined.
- Mix Wet Ingredients: Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt to evenly distribute the leavening and spices.
- Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring carefully to avoid overmixing and maintaining a tender crumb.
- Add Liquids: Stir in the ginger beer and vodka until the batter is smooth and slightly loose, enhancing both flavor and moisture.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and evenly distribute the batter among them, filling each about two-thirds full.
- Bake: Preheat your oven to 350°F (175°C) and bake the cupcakes for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a bowl, beat together the softened butter and shortening until smooth and creamy. Gradually add the powdered sugar and ground ginger, alternating with the ginger beer, until the frosting reaches a spreadable consistency.
- Add Lime Zest: Stir in the lime zest to infuse a bright, citrusy aroma into the frosting.
- Frost Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake using a spatula or piping bag.
Notes
- For a stronger ginger flavor, you can increase the ground ginger slightly in both the batter and frosting.
- Ensure egg whites are at room temperature to help the batter achieve better volume and texture.
- Vodka adds authenticity to the Moscow Mule flavor but will mostly bake off during cooking; it can be omitted for a non-alcoholic version.
- Store cupcakes in an airtight container at room temperature up to 2 days, or refrigerate for longer freshness.
- To make frosting easier to spread, let it come to room temperature before frosting cupcakes.
