- 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.
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.
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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 Cupcakes with Cream Cheese Frosting
These Candied Ginger Cupcakes with Cream Cheese Frosting are the perfect dessert for any holiday celebration.
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Servings: 12 cupcakes
Equipment
- stand mixer or hand mixer
- cupcake pan
- cupcake liners
- frosting bag and frosting tip
- large mixing bowl
- sifter
Ingredients
Cupcakes
- 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
- ½ cup unsalted butter, room temp
- 1 cup sugar
- ¾ tsp vanilla extract
- 1 large egg, room temp
- 1 cup unsweetened applesauce
- ⅓ cup candied ginger (see recipe below)
Cream Cheese Frosting
- ½ cup cream cheese
- ½ cup shortening
- 1 tsp vanilla extract
- 2 cups powdered confectioners sugar
- 1-2 tbs heavy cream or whole milk
Instructions
Gingerbread Cupcakes
- Preheat the oven to 350°F 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 because the ginger, cloves, and nutmeg can cause clumping in the flour.
- 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).
- Add the dry ingredients to the wet ingredients and mix just until combined. Add the candied ginger pieces and mix them in by hand.
- 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.
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.
- 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!
Video
Notes
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Gingerbread Martini
A sweet and decadent cocktail perfect for the holidays made with homemade gingerbread syrup.
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Servings: 1 cocktail
Equipment
- cocktail shaker
- measuring jigger
- martini or cocktail glass
- saucepan
- fine-mesh strainer
- sealable bottle or container for gingerbread syrup
Ingredients
Gingerbread Martini
- 2 oz vodka
- 1 oz Tuaca Liqueur
- 1 oz Kahlua Liqueur
- 1 oz gingerbread syrup (see recipe below)
- 2 tbsp 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 tbsp molasses
- 1 tsp fresh ginger, minced or grated
- 2 cinnamon sticks
- 1 tsp 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.
- 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.
- 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.
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 and Ginger Syrup Recipe
Two recipes in one for Candied Ginger and Ginger Syrup!
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Servings: 2 cups
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!
- 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.
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:
- 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!
