Gingerbread Martini and Gingerbread Cupcakes

This recipe for a Gingerbread Martini and Gingerbread Cupcakes will make all of your holiday celebrations even better! Homemade Gingerbread Syrup and Candied Ginger are the keys to making both of these treats festive and delicious.

gingerbread martini and gingerbread cupcake with candied ginger garnish
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This is the last adventure for 2019 for the Adventures of a Cocktail and a Cupcake. Of course, it had to be festive and scream all things holiday so GINGERBREAD it was! These recipes for a Gingerbread Martini and Gingerbread Cupcakes scream holiday and everyone will love them!

At Thanksgiving, my friends and I tested out a Gingerbread White Russian recipe and while the drink was good (but very sweet), it didn’t quite give me the gingerbread satisfaction I was looking for. However, the gingerbread syrup from the recipe was AMAZING and I made a huge batch for coffee, frosting, pancakes, etc. I couldn’t give up on my Gingerbread Cocktail quest, so I started experimenting at home. I wanted a boozy, gingerbready concoction and finally landed on the winner!

The cupcakes are also amazing and this recipe is pretty easy to follow. It was originally a bread recipe and can still be used for a loaf. It makes the perfect cupcake because they are dense and you get a spicy bite every now and then with the added candied ginger. I made my own candied ginger, but you can always buy some at the store instead.

Below you will find the Gingerbread Martini Recipe, the Gingerbread Syrup Recipe, the Gingerbread Cupcake Recipe, the Cream Cheese Frosting Recipe and the Candied Ginger and Syrup Recipe. Whew! Yes, it’s a lot of gingerbread but hey…it’s Christmas!

candied-ginger-cupcake-with-candied-ginger-on-top

Candied Ginger Cupcakes with Cream Cheese Frosting

These Candied Ginger Cupcakes with Cream Cheese Frosting are the perfect dessert for any holiday celebration.
5 from 16 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Author: EmilyFabulous

Equipment

  • stand mixer or hand mixer
  • cupcake pan
  • cupcake liners
  • frosting bag and frosting tip
  • large mixing bowl
  • sifter

Ingredients

Cupcakes

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup unsalted butter, room temp
  • 1 cup sugar
  • ¾ teaspoon vanilla extract
  • 1 large egg, room temp
  • 1 cup unsweetened applesauce
  • cup candied ginger (see recipe below)

Cream Cheese Frosting

  • ½ cup cream cheese
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • 2 cups powdered confectioners sugar
  • 1-2 tablespoon heavy cream or whole milk

Instructions

Gingerbread Cupcakes

  • Preheat the oven to 350°F and prepare a cupcake pan with liners.
    cupcake pan with cupcake liners
  • Sift flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg into a bowl and set aside. Sifting is important here because the ginger, cloves, and nutmeg can cause clumping in the flour.
    dry ingredients for ginger cupcakes
  • Add the butter to your mixer bowl and beat until creamy and smooth. Add the sugar and continue to mix for 2-3 more minutes. Put in the vanilla and egg and continue mixing. Add the apple sauce and fully combine everything (it gets a little curdled effect here but that is normal).
    wet ingredients for ginger cupcakes
  • Add the dry ingredients to the wet ingredients and mix just until combined. Add the candied ginger pieces and mix them in by hand.
    candied ginger being mixed into batter for ginger cupcakes
  • Scoop the batter into the cupcake liners and bake for about 20 minutes or until a toothpick comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for about 5 minutes before transferring to a cooling rack.
    baked candy ginger cupcakes on a cooling rack

Cream Cheese Frosting

  • In a large bowl or mixer, add the cream cheese and shortening and beat together until nice and smooth. Mix in the vanilla. Add the powdered sugar, ½ cup at a time, until nice and smooth. Add the cream or milk to get the consistency you like. I only needed 1 tbsp.
    cream cheese frosting for pumpkin bread in a bowl
  • Place the frosting in the fridge for about 20 minutes so it firms up before piping. Once the cupcakes have cooled, frost, add edible decorations, and enjoy!
    candied ginger cupcakes

Video

Notes

  • This batter makes 12 cupcakes and there is a little batter leftover so I was able to make 8 mini cupcakes as well. 
  • You could use store-bought candied ginger if you don’t want to make your own.
  • This cupcake recipe can be used to make a bread loaf as well, you will just need to cook it longer and increase your oven temp by 25 degrees.
  • You can sub butter for shortening in the frosting. 

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

gingerbread martini

Gingerbread Martini

A sweet and decadent cocktail perfect for the holidays made with homemade gingerbread syrup.
5 from 11 votes
Print Pin Rate
Servings: 1 cocktail
Author: EmilyFabulous

Equipment

  • cocktail shaker
  • measuring jigger
  • martini or cocktail glass
  • saucepan
  • fine-mesh strainer
  • sealable bottle or container for gingerbread syrup

Ingredients

Gingerbread Martini

  • 2 ounces vodka
  • 1 ounces Tuaca Liqueur
  • 1 ounces Kahlua Liqueur
  • 1 ounces gingerbread syrup (see recipe below)
  • 2 tablespoon fresh whipped cream (or store-bought)

Cocktail Garnishes

  • gingerbread cookie or candied ginger for garnish
  • crushed gingerbread cookies for glass rim
  • colored sprinkles for rim
  • fresh grated nutmeg for garnish

Gingerbread Syrup

  • 1⅓ cup water
  • ¼ cup honey
  • 3 tablespoon molasses
  • 1 teaspoon fresh ginger, minced or grated
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract

Instructions

Gingerbread Martini

  • Prepare the glass with crushed gingerbread cookies around the rim using honey, simple syrup, or water to help it stick to the glass.
  • Add all of the cocktail ingredients to a cocktail shaker with ice and shake well.
    whipped cream and alcohol in cocktail shaker
  • Strain the liquid into the prepared glass. Add the candied ginger for garnish and grate fresh nutmeg on top. Cheers!

Gingerbread Syrup

  • Combine water, honey, molasses, ginger, and cinnamon in a saucepan on the stove. Bring the mixture to a boil over high heat stirring constantly. Continue to boil and stir for about 3 minutes. Remove the pan from the heat and add the vanilla.
    gingerbread syrup on stovetop
  • Allow the mixture to cool completely and then strain out the solids before transferring to a glass container that seals. The syrup will last for 2-3 weeks in the fridge.
    straining solids from homemade gingerbread syrup

Notes

  • I like to grate frozen ginger in most of my cooking. It’s so quick and easy and you don’t have to worry about peeling it or anything. I always have frozen ginger root in my freezer and when a recipe calls for ginger, it’s right there ready to go! 
  • Fresh whipped cream is so delicious and easy to make. Add 1 cup of heavy whipping cream to a bowl and whisk on medium speed with a hand mixer. After the cream starts to thicken, add 1/2 tsp vanilla extract and 1/4 cup confectioners powdered sugar. Continue to mix until nice and thick. Store covered in the fridge for 2-3 days.

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

candied ginger

Candied Ginger and Ginger Syrup Recipe

Two recipes in one for Candied Ginger and Ginger Syrup!
5 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Servings: 2 cups
Author: EmilyFabulous

Equipment

  • saucepan
  • fine-mesh strainer
  • funnel
  • sealable container for candies ginger
  • sealable bottle for ginger syrup

Ingredients

  • 2 cups fresh ginger, peeled and cut into small pieces or discs
  • 4 cups water
  • 1 cup sugar (plus more for coating)

Instructions

  • In a saucepan on the stove over med-high heat, add the sugar and water and bring to a boil. Add ginger pieces to the pan and lower the heat to simmer for an hour.
  • Remove from heat and allow to cool for at least 30 minutes. Strain solids from the liquid. Save the liquid in a sealable glass bottle for the Ginger Syrup!
    ginger-syrup-in-a-sealable-bottle-with-fresh-ginger
  • Place the ginger pieces on a cooling rack or wax paper (the cooling rack doesn't accommodate the small pieces very well). Sprinkle generously with sugar and allow to continue to cool. After an hour or two, flip the pieces and sprinkle with more sugar. Allow to cool and set for at least 2 more hours. I left mine to sit overnight.
    candied ginger after boiling cooling on rack
  • Once dry, place the candied ginger pieces in an airtight container with a little more sugar so you can shake and fully coat all of the pieces.
    candied ginger

Notes

  • Store both the candied pieces and syrup in the refrigerator in airtight containers. They should both last a few weeks. 

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

If you love these recipes for a Gingerbread Martini and Gingerbread Cupcakes, here are some more of my Adventures of a Cocktail and a Cupcake posts:

I hope you get a chance to try any or all of these recipes! If you do, tag me on Instagram and show me @emilyfabulous_blog!

gingerbread martini and gingerbread cupcake with candied ginger garnish
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