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Boozy Moscow Mule Cupcakes Recipe

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This Moscow Mule Cupcakes recipe tastes just like the cocktail! And cocktail cupcakes are delicious! Spiked with vodka, these cupcakes are easy to make and are perfect for your cocktail-loving sweet tooth. With lime, ginger beer and vodka, these alcohol-infused cupcakes are a must for your next girl’s night in.

Frosted cupcakes on a table with limes slices and mint around.
Boozy Moscow Mule Cupcakes have all the flavor of the classic cocktail in one delicious dessert!

These spiked Moscow Mule Cupcakes are great for any party! The citrus flavor makes them almost as refreshing as the cocktail.

Moscow Mules are one of my favorite things to serve at a party. And now you can toast your special occasion with a Moscow Mule for dessert too with these super fun and slightly boozy alcohol-infused Moscow Mule Cupcakes.

Why you’ll love this easy cupcake recipe

If you’ve never tried vodka-infused cupcakes, you must give these a try! I don’t think the vodka gives off that much flavor but it seems to do something to the crumb that is just delightful!

The addition of ginger beer keeps these moist and the frosting zesty, made with lime and ginger powder, really brings out the flavor of this classic cocktail.

Related: Margarita Cupcakes

The flavor combination is refreshing in a cocktail and super flavorful in a cupcake. And because this recipe starts with a boxed cake mix, these are perfect for people who don’t consider themselves bakers. Because cake-mix desserts are awesome!

Serve these Moscow Mule Cupcakes, alongside a Classic Moscow Mule, at your next party or girl’s night. They’ll definitely be a hit. 

Ingredients

Frosted cupcake with a lime wedge and mint garnish.

Starting a dessert recipe with a boxed cake mix is always a time-saver. By just adding a few flavors to it, you can create all kinds of yummy cocktail cupcake flavors.

For the Cupcakes

Vanilla Cake Mix creates the perfect base for this recipe. While some desserts call for yellow cake mix (like in my favorite Cherry Pineapple Dump Cake), it can have too much flavor. If you can, use white cake mix, but in a pinch, yellow would work.

The addition of lime zest and ginger really kick up the flavor and help to bring in those cocktail-inspired flavors and are a must in this recipe.

Buttermilk, ginger beer and vodka do incredible things to make these cupcakes tender and delicious!

If you don’t have buttermilk you can make your own with an easy swap of 2% milk and white vinegar or lemon juice.

Ultimately, you can leave the vodka (here’s my favorite vodkas) out (replace with the same amount of water) but you’re basically taking all the fun out of the recipe… (unless of course you plan to serve these at a party with kids about!) These cupcakes will still have the same citrus and ginger flavors you love though.

For the Frosting

I always start my flavored frostings with my basic vanilla buttercream recipe.

More ginger powder and lime zest jazz up the flavor to reinforce the cocktail flavors.

Adding the vodka to the cake mix, where it cooks and mellows a bit, keeps these cupcakes from tasting like a shot. But if you want to kick up the booze factor a little, you can add a little vodka to the buttercream too.

Directions

Preheat oven to 400 degrees. Line a cupcake pan with cupcake liners and set it aside.

Frosted cupcakes on a table with lime wedges and lime zest.

Make the vodka cupcakes

Step 1

In a bowl combine boxed mix with egg, lime zest, ground ginger and butter.

Step 2

With the help of a mixer combine all the ingredients until crumbly, it should resemble wet sand.

Step 3

Mix in vodka. Slowly incorporate ginger beer and buttermilk mixing well until there are no lumps left.

Step 4

Divide the batter between the cupcake liners and take to the oven. Bake for 15 minutes or until done. Remove from oven and place on a cooling rack.

Overhead view of white frosted cupcakes garnished with mint and lime wedges.

Make the frosting

While the cupcakes are cooling prepare the frosting.

Mix the vanilla buttercream with ginger powder and lime zest.

Frost the cupcakes and decorate them with lime wedges, mint, and lime zest. That’s what gives these cupcakes their distinct Moscow Mule flavor and makes them look cute too.

Side view of frosted cupcakes topped with lime zest, a lime wedge and mint sprig.

Tips and Tricks

  • Using silicone cupcake liners means these cupcakes are easy to remove and the liners can be reused.
  • To make these look even more like a cocktail you can stick a paper straw out of the frosting! Cut them to size with scissors. It makes a fun garnish.
  • Make sure the butter is at room temperature before making the buttercream. You’ll get the best results that way!
  • The focus of this recipe should be the ginger since that’s really what makes this resemble a Moscow Mule! It may make your frosting an off-white color. It’s not coming through in the photos but just know, it won’t be a stark white!

Frequently Asked Questions

What type of vodka should I use?

Any kind! While typically, in cocktails, you want to use something you like the flavor of, in these Moscow Mule Cupcakes, you won’t get tons of flavor from it so you can use anything you have in your bar or something inexpensive. Or buy something nicer and make these vodka recipes with any leftovers.

Do I have to add the vodka?

Nope. I love the extra kick of flavor, but these cupcakes are great with or without the vodka added in. Just substitute with water instead.

Will these cupcakes get me drunk?

No. Since we’re adding the vodka to the batter, most of the alcohol is cooked off while baking. You’ll get all of the flavor of vodka without the hangover tomorrow.

A photo of an apple spice dump cake with text around it to get the free recipe.

More easy cocktail recipes

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Close up of a frosted cupcake with a lime wedge

Moscow Mule Cupcakes

These easy Moscow Mule Cupcakes are spiked with vodka and full of flavors that will totally remind you of the classic cocktail! With lime zest and ginger beer these will make you say "Cheers!".
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Calories: 210kcal
Servings: 12 cupcakes

Equipment

  • Stand Mixer or Hand Mixer
  • measuring cup
  • Measuring spoons
  • Microplane or zester
  • Mixing bowl

Ingredients

Ingredients for Cupcakes

For the Frosting

Instructions

Make the Cupcakes

  • Preheat oven to 400 degrees. Line a cupcake pan with cupcake liners and set aside.
  • In a bowl combine boxed mix with egg, lime zest, ground ginger and butter.
  • With the help of a mixer (hand or stand) combine all the ingredients until crumbly, it should resemble wet sand.
  • Mix in vodka. Slowly incorporate ginger beer and buttermilk mixing well until there are no lumps left.
  • Divide the batter between the cupcake liners and take to the oven. Bake for 15 minutes or until done.
  • Remove from oven and place on a cooling rack. Cool cupcakes completely before frosting.

Make the Frosting

  • While the cupcakes are cooling prepare the frosting. Make the basic vanilla buttercream recipe.
  • Add ground ginger and lime zest and mix well.
  • Frost the cupcakes and decorate with lime wedges, peppermint and lime zest.

Notes

  • Using silicone cupcake liners means these cupcakes are easy to remove and the liners can be reused.
  • To make these look even more like a cocktail you can stick a straw out of the frosting! Cut them to size with scissors. It makes a fun garnish.
  • Make sure the butter is at room temperature before making the buttercream. You’ll get the best results that way!
  • The focus of this recipe should be the ginger since that’s really what makes this resemble a Moscow Mule! It may make your frosting an off-white color. It’s not coming through in the photos but just know, it won’t be a stark white!

Nutrition

Serving: 1cupcake | Calories: 210kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 324mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
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3 Comments

  1. Beverly Brown says:

    4 stars
    I have made this twice and the flavor is a hit!!! Just one problem is that they seem to get dry very quickly. I also wonder about the 400* temperature. Any adjustments to help with the dryness and would lowering the temperature help? Perhaps adding an extra egg?

    1. Beverly Brown says:

      Meant to rate this a 5 sorry…

  2. For the cupcake ingredients, you mention 1 teaspoon of ground ginger. In the instructions there is no mention of when to use the ground ginger in the cupcake batter. I am in the middle of making these right now… Do I add the teaspoon of ground ginger to the cupcake batter

4.75 from 4 votes (3 ratings without comment)

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