Moscow Mule Cupcakes

I apologize for how long it’s been since I last posted here. I am working in Charleston this summer and living in the dorms. I don’t have any of my cooking or photography supplies here, and I’ve been just cooking the bare minimum.

I made ginger simple syrup for Skinny Mules, but a girl can only drink so many Skinny Mules. My mom suggested using some of the syrup in a cake, and these were born.

They don’t have a super intense ginger and lime flavor, but you can kick it up a notch if you want. I usually prefer a really intense, in your face, ginger flavor. You can also use your favorite white or yellow cake mix, or use a boxed mix.

Moscow Mule Cupcakes have everything you want in a Moscow Mule - Sharp ginger and tangy lime, but made into a cupcake!Moscow Mule Cupcakes have everything you want in a Moscow Mule - Sharp ginger and tangy lime, but made into a cupcake!


  • 1 cup sugar
  • 2-3 inches of ginger root
  • 1 batch of cake batter, prepared (either use your favorite cake or make a batch of boxed mix)
  • zest of 1 lime, plus more for topping if you’d like
  • juice of 1 lime
  • 1 teaspoon ground ginger
  • 1 stick butter, softened
  • 3 cups powdered sugar


  1. To make the simple syrup: Combine 1/2 cup water and the ginger, and heat until the water boils. Add the sugar and stir until dissolved. Let cool.
  2. Make the batter. Preheat oven to 350*. Prepare the cake batter, and then add the ground ginger, lime zest, and lime juice. Place 1/4 cup of batter in each cake wrapper. Bake until a toothpick inserted in the center comes out clean, 10-15 minutes. Let cool.
  3. Ice the cupcakes. Once the cupcakes are completely cool, make the icing. Beat the butter until pale yellow, and then add 2 tablespoons simple syrup. Brush the top of the cupcakes with the simple syrup, and then pipe the icing on.

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