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Ginger Moscow Mule Cupcake Recipe

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★★★★★

4.9 from 131 reviews

These Ginger Moscow Mule Cupcakes combine the spicy warmth of ginger with the refreshing zest of a classic Moscow Mule cocktail. Moist cupcakes infused with ginger beer and vodka are topped with a creamy ginger spiced buttercream frosting, offering a unique and delightful dessert perfect for gatherings or special occasions.

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

  1. Prepare the cupcake batter: In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Add in the sour cream and vanilla extract, mixing until well combined. Slowly incorporate the egg whites, one at a time, ensuring each is fully mixed before adding the next.
  2. Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
  3. Add liquids: Gently stir in the ginger beer and vodka, ensuring the batter remains smooth and evenly blended. This adds moisture and the signature Moscow Mule flavor to the cupcakes.
  4. Bake the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and divide the batter evenly among the cups. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
  5. Prepare the frosting: In a large bowl, beat together the butter and shortening until creamy. Gradually add the powdered sugar, mixing until smooth and fluffy. Add the ground ginger and continue mixing. Slowly blend in the ginger beer and lime zest to achieve your desired consistency and brightness of flavor.
  6. Frost the cupcakes: Once the cupcakes have cooled completely, use a piping bag or spatula to generously frost each cupcake with the ginger buttercream. Optionally, garnish with a small piece of crystallized ginger or a lime wedge for added decoration.

Notes

  • Ensure all ingredients, especially egg whites and butter, are at room temperature for best mixing results.
  • If you prefer, substitute vodka with an equal amount of water for a non-alcoholic version, but some authentic flavor may be lost.
  • Adjust ginger amount in frosting to taste if you prefer a milder or spicier frosting.
  • Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.

Keywords: Ginger Moscow Mule Cupcakes, ginger cupcakes, cocktail inspired desserts, ginger beer cupcakes, ginger spiced frosting

Find it online: https://busyrecipe.com/ginger-moscow-mule-cupcake-recipe/