These cupcakes elevate the pumpkin to a sophisticated dessert incorporating spicy ginger vodka and rich ginger Russian buttercream. A new take on a Fall favorite!
Pumpkin Ginger Martini Cupcake
Pumpkin cupcakes soaked in Ginger vodka and topped with ginger Russian frosting
Ingredients
Ginger Vodka:
- ¼ cup Ginger diced
- 1 cup Vodka
For the Cupcakes:
- 1 cup All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 1½ tsp Pumpkin pie spice
- ½ cup Vegetable oil
- 2 large Eggs
- ¾ cup Packed light or dark brown sugar
- 1 cup Canned pumpkin puree
- 1 tsp Vanilla extract
For the Ginger Frosting:
- 1½ sticks Unsalted Butter
- 7 oz Sweetened condensed milk (1/2 14oz can)
- 2 tbsp Grated ginger
- 1 tsp Ginger Vodka
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
Garnish:
- Crystallized ginger
- Lemon zest
Instructions
Ginger Vodka
- Place ginger in a resealable jar or bottle with tight sealed lid
- Add the vodka and shake to mix
- Store in a cool dark place for at least 3 days
Pumpkin Cupcakes
- Preheat oven to 350°F and line pan with cupcake liners
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
- Pour the wet ingredients into the dry ingredients and use a mixer to whisk until completely combined. The batter will be thick.
- Pour batter into prepared cupcake liners to 2/3. Bake for 20-22 minutes. Allow cupcakes to cool before frosting
Ginger Russian Buttercream
- Whip the butter at high speed for at least 3-5 minutes until light in color
- Reduce speed to medium and slowly add the sweetened condensed milk. Continue mixing until fully incorporated
- Add the extract, ginger vodka, and mix well
- Add the grated ginger and lemon zest and mix until incorporated. Use the same day.
The Assembly:
- Using a tooth pick make multiple holes in the cooled cupcakes. Use a brush to soak the cupcakes with the ginger vodka
- Frost the cupcakes and garnish with a skewered crystallized ginger. Sprinkle lemon zest (optional)
Notes
*The cupcakes recipe was adapted from Sally's Baking Addiction Pumpkin Cupcakes with Cream Cheese Frosting
Tried this recipe?Let us know how it was!