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
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
- 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
