If you love a dessert that packs a little party punch, then buckle up because this Ginger Vodka Moscow Mule Cupcakes Recipe is about to become your new favorite. Imagine the zesty bite of ginger and lime, the comforting softness of a cupcake, and a cheeky splash of vodka all wrapped into one scrumptious bite—trust me, these cupcakes are fan-freaking-tastic and perfect for any gathering or a fun twist on your everyday baking!
Why You’ll Love This Recipe
- Unique Flavor Combo: The blend of spicy ginger, fresh lime, and a splash of vodka makes these cupcakes stand out from the crowd.
- Moist & Tangy Cupcakes: Sour cream and ginger beer keep the cupcakes incredibly moist with a beautiful tang.
- Fun Cocktail Twist: It’s like having your favorite Moscow Mule in cupcake form—perfect for adult parties or special occasions.
- Customizable Frosting: The ginger-infused frosting is flexible and easy to adapt based on your taste or desired consistency.
Ingredients You’ll Need
These ingredients come together beautifully to give you the perfect balance of spice, sweetness, and that signature Moscow Mule zing. When shopping, fresh ginger beer and quality vanilla extract will really shine through, so don’t skimp on those!
- Unsalted butter: Room temperature butter helps achieve that fluffy batter and smooth frosting.
- Sugar: Standard granulated sugar works best to balance the tang and spice.
- Sour cream: Adds moisture and slight tang, keeping cupcakes tender and rich.
- Vanilla extract: Enhances all the other flavors without overpowering them.
- Egg whites: Using only whites gives a lighter texture—be sure they’re at room temp for better mixing.
- All-purpose flour: The trusty base that holds everything together.
- Baking powder: Essential for giving your cupcakes that perfect little rise.
- Ground ginger: The heart of the flavor, make sure it’s fresh for a bold ginger kick.
- Salt: Just a pinch to balance sweetness and enhance flavor complexity.
- Ginger beer: Adds effervescent zing—pick a good quality one with strong ginger notes.
- Vodka: Gives that classic Moscow Mule flavor, but can be swapped out if you’d prefer no alcohol.
- Shortening: Used in frosting for stability and creaminess along with butter.
- Powdered sugar: The base of the frosting, sifted for smoothness.
- Lime zest: Brightens the frosting with a fresh citrus aroma.
Variations
I love making this ginger vodka Moscow Mule cupcakes recipe my own depending on the crowd or season. Don’t hesitate to swap ingredients or adjust spice levels to match your vibe—there’s a lot of fun to be had here.
- Non-alcoholic: When I want to keep it kid-friendly or alcohol-free, I swap vodka for water and still get excellent flavor.
- Extra zing: Adding a bit more lime zest or a splash of lime juice amps the freshness if you like it punchier.
- Spice it up: Toss in a dash of cayenne or black pepper for an adult-only heat kick my friends rave about.
- Frosting swap: Sometimes, I tone down the powdered sugar and go for cream cheese frosting for a tangy twist.
How to Make Ginger Vodka Moscow Mule Cupcakes Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by preheating your oven to 350°F (176°C) and lining your cupcake pan with liners. Then, in a large bowl, cream your room temperature butter with sugar for about 3-4 minutes until it’s light and fluffy. Trust me, this step is worth the time—it gives the cupcakes body and tenderness. Don’t rush it or you’ll miss out on that airy texture.
Step 2: Mix In Sour Cream, Vanilla and Egg Whites
Add the sour cream and vanilla extract, mixing until smooth. Then, add the egg whites in two batches—mixing thoroughly after each addition. I always scrape down the bowl here so that everything combines evenly; lumpy batter = uneven cupcakes!
Step 3: Combine Dry Ingredients and Mix With Liquids
In a separate bowl, whisk together the flour, baking powder, ground ginger, and salt. In a small measuring cup, mix the ginger beer and vodka. Now, add half the dry ingredients to your batter and mix gently but thoroughly. Follow with the ginger beer-vodka mixture, then add the rest of the dry ingredients. Remember to scrape the sides again to make sure nothing clings to the bowl!
Step 4: Bake and Cool Your Cupcakes
Fill each cupcake liner about halfway—don’t overfill or you’ll have a less-than-pretty spillover. Bake for 15-17 minutes, or until a toothpick inserted comes out with just a few moist crumbs. After baking, let them rest in the pan for a couple minutes, then transfer to a wire rack to cool completely before frosting. I’ve learned patience pays off big time here, especially with the frosting application.
Step 5: Whip Up the Ginger Beer Frosting
For the frosting, beat butter and shortening until smooth, then gradually add powdered sugar for sweetness and structure. Stir in ground ginger for that signature spicy warmth. Add 3 tablespoons of ginger beer to balance and soften the frosting’s texture. Finally, mix in lime zest to brighten up the flavor. If the frosting feels too stiff, a splash more ginger beer will get it into perfect piping shape.
Step 6: Pipe and Enjoy!
I love piping these cupcakes with an Ateco tip 808 because it creates a pretty spiral that holds so much frosting. But even if you’re dolloping it on or spreading with a knife, they taste incredible all the same. Just remember: a little frosting goes a long way, so adjust to your frosting style!
Pro Tips for Making Ginger Vodka Moscow Mule Cupcakes Recipe
- Room Temperature Ingredients: I always make sure butter and egg whites are at room temp—it helps the batter come together more smoothly.
- Don’t Skimp on Creaming: Creaming the butter and sugar well traps air that makes these cupcakes so light and tender.
- Balance Frosting Consistency: If your frosting gets too thick, add ginger beer gradually—it keeps that ginger flavor without watering it down.
- Watch Your Bake Time: A toothpick check is key; overbaking dries these cupcakes out fast, so keep a close eye toward the end.
How to Serve Ginger Vodka Moscow Mule Cupcakes Recipe
Garnishes
I love to top these cupcakes with a thin lime slice or zest curls right before serving, which adds a fresh aroma and pretty garnish. For a little extra flare, you can even place a candied ginger piece or sprinkle a pinch of ground ginger on top of the frosting.
Side Dishes
These cupcakes pair wonderfully with light bites like cucumber sandwiches or fresh berries. I sometimes serve them alongside a crisp salad or a small cheese plate for a cocktail party vibe that everyone loves.
Creative Ways to Present
For special occasions, I place the cupcakes on a tiered stand with fresh mint leaves scattered around—it mimics the actual cocktail’s fresh feel. Another fun idea is serving them in individual mini copper mugs or mason jars with small cocktail umbrellas for that authentic Moscow Mule party look!
Make Ahead and Storage
Storing Leftovers
Once frosted, I store these cupcakes in an airtight container in the fridge. They keep well for up to 3 days, but honestly, they never last that long in my house! For best texture, bring them back to room temperature before eating.
Freezing
I’ve had great success freezing the cupcakes before frosting. Just wrap each cupcake tightly in plastic wrap and arrange in a freezer-safe container. When you’re ready, thaw overnight in the fridge and frost fresh—this keeps the ginger beer flavor vibrant!
Reheating
If you want a warm cupcake, gently microwave unfrosted cupcakes for 10-15 seconds. Never microwave the frosted ones or the texture will suffer. I find warming just before frosting gives the best experience and freshness.
FAQs
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Can I make these Ginger Vodka Moscow Mule Cupcakes without alcohol?
Absolutely! The vodka can be replaced with water without losing much of the cupcake’s overall appeal. The ginger beer and lime zest still provide plenty of flavor, perfect for a non-alcoholic treat.
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What type of ginger beer works best in this recipe?
Look for a ginger beer that’s bold and spicy rather than overly sweet. A good quality craft ginger beer will bring out the best flavor in the cupcakes and frosting.
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Can I use whole eggs instead of just egg whites?
You can, but it will change the texture a bit—using just egg whites creates a lighter, fluffier cupcake. If you only have whole eggs, use two eggs and reduce the fat slightly to compensate.
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How do I get the frosting to pipe beautifully?
Make sure your frosting is smooth and of the right consistency—not too stiff or runny. Adding ginger beer a little at a time helps with this. I use an Ateco tip 808 for the perfect swirl every time.
Final Thoughts
I absolutely love how this Ginger Vodka Moscow Mule Cupcakes Recipe always surprises guests with its lively, fresh flavor. The blend of ginger, lime, and just a whisper of vodka makes these cupcakes not only delectable but also a conversation starter. If you want to bake something special that’s a little different and a lot delicious, give these a try—you’ll be so glad you did!
Print
Ginger Vodka Moscow Mule Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12–15 Cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Moscow Mule Cupcakes are a delightful twist on the classic cocktail, featuring a moist cupcake infused with ginger beer and vodka, topped with a creamy ginger-spiced frosting with a hint of lime zest. Perfect for cocktail lovers looking for a fun and flavorful dessert.
Ingredients
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
- 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
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: Using a mixer, cream the butter and sugar together for 3-4 minutes until the mixture is light in color and fluffy, which incorporates air and ensures a tender cupcake texture.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined to add moisture and flavor.
- Add Egg Whites: Add the egg whites in two batches, mixing thoroughly after each addition to incorporate air and build structure. Scrape down the bowl sides to ensure even mixing.
- Combine Dry Ingredients and Liquids: In a separate bowl, mix the flour, baking powder, ground ginger, and salt. In a small cup, combine ginger beer and vodka.
- Mix Batter: Add half of the dry ingredients to the wet batter and mix until combined. Then add the ginger beer and vodka mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth, scraping the bowl sides as needed.
- Fill Cupcake Liners and Bake: Fill cupcake liners about halfway with batter and bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Cool Cupcakes: Remove cupcakes from the oven and let cool in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
- Prepare Frosting: Beat together butter and shortening until smooth and creamy.
- Add Powdered Sugar and Ginger: Add half of the powdered sugar to the butter mixture and mix until smooth, then add ground ginger and mix thoroughly.
- Add Ginger Beer: Add 3 tablespoons of ginger beer to the frosting and mix well to achieve a spreadable consistency.
- Add Remaining Powdered Sugar: Incorporate the remaining powdered sugar and mix until smooth.
- Add Lime Zest: Mix in lime zest for a fresh citrus flavor. If needed, add additional ginger beer (1 tablespoon at a time) to reach desired frosting consistency.
- Frost the Cupcakes: Using a piping bag fitted with Ateco tip 808 or your preferred tip, pipe the frosting onto the cooled cupcakes with desired designs.
Notes
- Using a round tip swirl requires more frosting; you can reduce frosting quantity if using a different piping technique or tip.
- Vodka can be substituted with water for a non-alcoholic version of these cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
