Description
These Moscow Mule Cupcakes capture the zesty and spicy flavors of the classic cocktail in a moist, fluffy cupcake topped with a creamy ginger-lime frosting. Featuring notes of ginger beer, vodka, and lime zest, these cupcakes offer a unique twist perfect for cocktail lovers and festive 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
- Preheat Oven and Prep Pan: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar for about 3-4 minutes until the mixture is light in color and fluffy, ensuring a smooth texture for the batter.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined to add moisture and flavor.
- Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
- Mix Dry Ingredients and Liquids Separately: In a separate bowl, combine the all-purpose flour, baking powder, ground ginger, and salt. In a small measuring cup, mix together the ginger beer and vodka.
- Combine Wet and Dry Ingredients: Add half of the dry ingredients to the batter and mix until just combined. Then add the ginger beer and vodka mixture and combine well. Follow by adding the remaining dry ingredients, mixing thoroughly. Scrape the bowl sides as needed to maintain an even mixture.
- Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
- Prepare Frosting Base: Using a mixer, beat the butter and shortening together until smooth and creamy.
- Add Powdered Sugar (Part 1): Incorporate about half of the powdered sugar, mixing until smooth and fully combined.
- Add Ground Ginger: Mix in the ground ginger thoroughly to evenly distribute the spice in the frosting.
- Add Ginger Beer: Stir in 3 tablespoons of ginger beer into the frosting mixture until well blended to enhance flavor and consistency.
- Add Powdered Sugar (Part 2): Add the remaining powdered sugar and beat until the frosting is smooth and fluffy.
- Add Lime Zest and Adjust Consistency: Mix in the lime zest for a fresh citrus burst. Add additional ginger beer if necessary to achieve the desired spreadable consistency.
- Pipe Frosting: Pipe the frosting onto the cooled cupcakes using your preferred piping tip; the original recipe uses Ateco tip 808 for a round swirl effect.
Notes
- The amount of frosting used may vary depending on the piping tip you choose; you can reduce the frosting quantity if piping differently.
- If you prefer a non-alcoholic version of these cupcakes, substitute the vodka with water without compromising flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
