3. Cupcakes latest recipes

Moscow Mule Cupcakes


  • 1 package 2-layer size white cake mix
  • 4 eggs
  • 3/4 cup water
  • ½ cup vegetable oil
  • 1 tablespoon lime zest
  • ¼ cup lime juice
  • ¼ cup vodka or water
  • 1 teaspoon grated, peeled fresh ginger
  • 1 8 ounce package cream cheese, softened
  • ½ cup butter, softened
  • 3 ½ – 4 cup powdered sugar
  • 2 – 3 teaspoon grated, peeled fresh ginger
  • 1 teaspoon lime juice
  • Candied ginger (optional)


  1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl combine cake mix, eggs, water, oil, lime zest, 1/4 cup lime juice, vodka, and 1 teaspoon ginger. Beat until combined. Beat on medium for 1 minute.
  3. Spoon batter into prepared cups, filling each 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers come out clean. Remove from oven; let cool in cups on wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.
  4. For the frosting, in a large bowl combine the cream cheese and butter with an electric mixer. Beat in half of the powdered sugar until the mixture is smooth. Add the 2 to 3 teaspoons ginger and 1 teaspoon lime juice. Beat in enough of the remaining powdered sugar to make smooth and spreadable. Spread or pipe the frosting on the cupcakes as desired. Garnish with additional lime zest or candied ginger.