These cupcakes hit on all the classic notes of a Moscow Mule. It starts with a buttery vanilla cake that’s loaded with dried and crystallized ginger and is finished with a simple lime syrup. The cupcakes are also topped with a vanilla and lime buttercream, which you can optionally spike with vodka. For the full Moscow Mule effect, use copper-colored liners.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup very finely chopped crystallized ginger
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 2 tablespoons fresh lime juice
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 tablespoon finely grated lime zest, plus 1 tablespoon fresh lime juice, plus small slices for garnish
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar
- Pinch of salt
- 1 tablespoon whole milk
- 1 tablespoon vodka (or more milk)
Instructions
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
- Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
- Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners’ sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 472 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 3 g |
| Cholesterol | 83 mg |
| Sodium | 169 mg |
Reviews
Loved them. Made without vodka and my kids loved them as well. I will definitely make these again!
Very good but expensive to make. One jar of crystallized ginger was $11 and it wasn’t enough. Suggest throwing it in a blender vs. chopping. Surprised the recipe didn’t call for a mint garnish like the cocktail. Seemed like a lot of work for just 12 cupcakes.