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.
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!
- 2 oz vodka
- 2 oz Tuaca Liqueur
- 1.5 oz Kahlua Liqueur
- 1.5 oz gingerbread syrup (see recipe below)
- 2 tbsp fresh whipped cream (or store-bought)
- candied ginger for garnish
- crushed gingerbread cookie for rim
- fresh grated nutmeg
- 1⅓ cup water
- ¼ cup honey
- 3 tbsp molasses
- 1 tsp fresh ginger, minced or grated
- 2 sticks cinnamon
- 1 tsp vanilla extract
- Prepare glass with crushed gingerbread cookies around the edge using honey or simple syrup to stick it on.
- Add all ingredients to a shaker with ice and shake well. Strain into the prepared glass.
- Add candied ginger for garnish and sprinkle with fresh nutmeg. Cheers!
- Combine water, honey, molasses, ginger and cinnamon in a saucepot 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.
- 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.
- I love to grate my ginger in all 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…bam!…there it is!
Gingerbread Cupcakes with Cream Cheese Frosting
- ½ cup unsalted butter, room temp
- 1 cup sugar
- ¾ tsp vanilla extract
- 1 large egg, room temp
- 1 cup unsweetened applesauce
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ⅓ cup candied ginger (see recipe below)
Cream Cheese Frosting
- ½ cup cream cheese
- 1 tsp vanilla extract
- ¼ cup shortening
- 2 cups powdered confectioners sugar
- Preheat oven to 350° and prepare a cupcake pan with liners.
- Sift flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg into a bowl and set aside. Sifting is important here because3 the ginger, cloves and nutmeg can make the flour clump.
- Add the butter to your mixer bowl and mix until creamy and smooth. Add the sugar and continue to mix for 2 more minutes. Add the vanilla and egg and continue mixing. Add the apple sauce and fully combine everything (it gets a little curdled effect here but it's fine…).
- Add the dry ingredients to the mixer and mix just until combined. Add candied ginger pieces and mix them in by hand.
- Scoop batter into cupcake liners and bake for about 20 minutes or until a toothpick comes out clean. Remove and allow to cool while you make the frosting.
Cream Cheese Frosting
- In a large bowl or mixer, add cream cheese and begin to beat at medium speed. Add vanilla and shortening and continue to beat.
- Add powdered sugar, 1/4 cup at a time, until nice and smooth.
- Once the cupcakes have cooled, frost, top with more candied ginger if desired and enjoy!
You could use store-bought candied ginger, whipped cream, frosting, or gingerbread syrup if you didn’t want to make your own. The gingerbread syrup os a game-changer for the drink but if you are in a pinch or not feeling it, you can get away with the store-bought versions and no one will know!-The cupcake recipe can be used to make a gingerbread loaf as well, you will just need to cook it longer and increase your oven temp by 25 degrees.-Orange is another flavor that works really well with ginger. If you don’t have candied ginger or don’t enjoy a strong ginger flavor, candied orange peel or orange zest would be a great alternative.-Shortening is completely optional in the frosting. I wanted a little more structure so I added it in, but it’s not necessary.
Candied Ginger and Ginger Syrup Recipe
- fine-mesh strainer
- sealable container for candies ginger
- sealable bottle for ginger syrup
- 2 cups fresh ginger, peeled and cut into small pieces or discs
- 4 cups water
- 1 cup sugar (plus more for coating)
- 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!
- 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.
- 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.
- Store both the candied pieces and syrup in the refrigerator in airtight containers. They should both last a few weeks.
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:
- Strawberry Gin Cocktail and Strawberry Cheesecake Cupcakes
- Classic Daiquiri Cocktail and Daiquiri Cupcakes
- Lilac Cocktail and Lilac Cupcakes
- Coconut Margarita and Coconut Margarita Cupcakes
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!