Notes

• This recipe is altered  slightly from Life, Love & Sugar. I nearly doubled the amount of lime zest in the buttercream to give it more zing and added some grated ginger as well to bring out more of the ginger flavor.
• This recipe only yields one dozen (12) cupcakes. Double ingredients if necessary.
• Please note that the cake does call for room temperature eggs. Just something to make sure you plan for...these cupcakes can't be made at the spur of the moment (I tried!).
• The cake is pretty sticky, especially before adding the ginger beer. Scrape down the sides of the bowl after each step to ensure all ingredients are combined.
• For garnish, I simply added a thin, freshly sliced lime and fresh mint leaves.

MOSCOW MULE CUPCAKES

INGREDIENTS

Cake

• 6 tablespoons unsalted butter (softened)
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 3 egg whites (room temperature)
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground ginger
• 1/4 teaspoon salt
• 6 tablespoons ginger beer
• 2 tablespoons vodka

Frosting

• 3/4 cup unsalted butter
• 3/4 cup shortening
• 6 cups powdered sugar
• 4 teaspoons ground ginger
• 4 tablespoons ginger beer (more for taste)
• 2 teaspoons lime zest (more for taste)
• 1/2 teaspoon grated ginger (for taste)

DIRECTIONS

Cupcakes

• Preheat oven to 350F. Ready cupcake pan with liners.
• In the bowl of a stand mixer (with paddle attachment), cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
• Add sour cream and vanilla extract and mix until combined.
• Add egg whites in two batches, mixing until combined after each. 
• In a separate, medium-sized mixing bowl, combine all dry ingredients.
• In a separate, small-sized mixing bowl, combine the ginger beer and vodka.
• Add half of the dry ingredients to the batter and mix until well combined.
• Add the ginger beer mixture and mix until well combined.
• Add remaining dry ingredients and mix until well combined.
• Fill the cupcake liners 2/3 full.
• Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.

Frosting

• In stand mixer (with paddle attachment), beat butter and shortening until smooth.
• Add half of the powdered sugar and mix until combined.
• Add ginger and mix until combined.
• Add 3 tablespoons of ginger beer to the frosting and mix until combined.
• Add remaining powdered sugar and mix until smooth.
• Add lime zest and mix until smooth. Add additional ginger beer until you reach your desired consistency. 
• Add grated ginger (if desired). Start with a pinch and add to taste.
• Pipe onto cupcakes and garnish as you like.