Raspberry Mojito Cupcakes

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Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 16-18 cupcakes

Raspberry Mojito Cupcakes

Ingredients

    Lime Cupcakes
  • 1 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • zest of 2 limes
  • 1/2 cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • 3/4 cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
  • Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • 1/4 cup sugar
  • pinch of salt
  • Whipped Mint Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • 1/2 cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)

Instructions

    Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don’t worry… this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners 2/3 full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
  14. Rum Raspberry Filling
  15. While the cupcakes are cooling, prepare the raspberry rum filling.
  16. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  17. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  18. Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process.
  19. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
  20. Whipped Mint Buttercream
  21. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  22. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  23. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  24. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
  25. Assembly
  26. Core the center of each cupcake using and apple corer.
  27. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  28. Fill a piping bag fitted with a round piping tip with the buttercream.
  29. Pipe a swirl of buttercream onto each cupcake.
  30. Garnish with a mint sprig and fresh raspberry.
  31. Serve immediately.
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30 Comments

30 Comments on Raspberry Mojito Cupcakes

    • Betsy Eves
      April 29, 2014 at 2:41 pm (5 months ago)

      Oooooooh these are SO DELICIOUS. Seriously. The lime and mint and raspberry… so yum!

      Reply
  1. Mrs. Sarah Coller
    April 29, 2014 at 2:21 pm (5 months ago)

    These are so pretty! What a great color combination…and anything with raspberries is YUM!

    Reply
    • Betsy Eves
      April 29, 2014 at 2:41 pm (5 months ago)

      Thank you, Sarah!! And yes… I eat raspberries almost every day… SO YUM!

      Reply
  2. Jenn @ Deliciously Sprinkled
    April 29, 2014 at 2:28 pm (5 months ago)

    Betsy, these cupcakes look delicious and would be a perfect summer BBQ party dessert! Pinned :)

    Reply
    • Betsy Eves
      April 29, 2014 at 2:41 pm (5 months ago)

      Thanks for pinning, Jenn! xoxo

      Reply
  3. Shannon - Sweets & Treats
    April 29, 2014 at 3:25 pm (5 months ago)

    LOVE the idea for these! They look and sound amazing. Thanks for the shout out and the sweet words Betsy! You are the best! <3

    Reply
    • Betsy Eves
      April 29, 2014 at 3:44 pm (5 months ago)

      You’re so welcome!! xoxo Thanks for keeping me stocked with your amazing liners!! <3

      Reply
  4. Ginny McMeans
    April 29, 2014 at 6:13 pm (5 months ago)

    Your cupcakes are beautiful. Really a smart idea!

    Reply
  5. dina
    April 29, 2014 at 11:02 pm (5 months ago)

    I love the colors. I also love tart flavors so I like lime and raspberry together. yum!

    Reply
  6. Chichi
    April 30, 2014 at 12:29 am (5 months ago)

    Stunning cakes and they look delicious as well

    Reply
  7. bake.love.give.
    April 30, 2014 at 4:56 am (5 months ago)

    These are stunning! Mojitos are a favorite of mine and the addition of raspberry sounds delightful!

    Reply
    • Betsy Eves
      April 30, 2014 at 9:25 am (5 months ago)

      Thanks, Kimmie! It really was sooooo delicious with the raspberry!

      Reply
  8. Jamie @ Love Bakes Good Cakes
    April 30, 2014 at 9:48 am (5 months ago)

    So pretty!! I bet they are to die for!

    Reply
  9. GIGI
    April 30, 2014 at 5:47 pm (5 months ago)

    omg these look amazing! stumbled on your blog through stumbleupon and now my mouth is watering! cant wait to try some of your awesome recipes. thanks for sharing this! xx. gigi.

    Reply
    • Betsy Eves
      April 30, 2014 at 7:07 pm (5 months ago)

      Welcome Gigi! :) Glad you found me!! Enjoy! xoxo

      Reply
  10. Jocelyn@Brucrewlife
    May 4, 2014 at 8:38 am (5 months ago)

    These cupcakes are gorgeous! They would be perfect for summer get togethers! :)

    Reply
  11. Kristen
    May 14, 2014 at 4:11 am (4 months ago)

    I am pinning and I want to make but I have a question before I do. Usually for cakes and cupcakes butter should be room temperature, especially before beating as it is often hard to beat and incorporate cold butter. Is there a specific reason why the butter must be cold? Can it not be room temperature?

    Reply
  12. Joanna
    May 20, 2014 at 2:33 am (4 months ago)

    I just finished making these and they are delicious, the cake has a different texture than other cupcakes I have made, what was the texture of yours?

    Reply
    • Betsy Eves
      May 20, 2014 at 8:39 am (4 months ago)

      Not sure what you mean… what kind of texture did your cupcakes have?

      Reply
  13. Nicole
    May 21, 2014 at 9:57 pm (4 months ago)

    Oh wait, THESE are the most gorgeous cupcakes ever! I love mojitos and the color combo on these cupcakes!

    Reply
    • Betsy Eves
      May 22, 2014 at 12:31 am (4 months ago)

      xoxoox thanks, Nicole!

      Reply
  14. Efrain- RookstoCooks
    July 30, 2014 at 3:29 pm (2 months ago)

    My mother is a huge fan of mojitos and I am a huge fan of raspberries; I think I can make a dessert that we both like now! Thanks for the yummy pictures~

    Reply
    • Betsy Eves
      July 30, 2014 at 5:58 pm (2 months ago)

      Thanks for the comment love today Efrain! :)

      Reply
  15. Claire
    August 24, 2014 at 8:17 am (3 weeks ago)

    Thank you for sharing your recipie , it is beautiful. I used vodka and strawberries for the filling instead and it worked beautifully. Making them again!

    Reply
  16. Sue
    September 4, 2014 at 3:57 pm (2 weeks ago)

    Hi Betsy,

    I just love these cupcakes, what a fab combination, but how can stop my cupcakes from going brown on top, I have coloured the mixture as you stated, but they have just browned over the top! Where have I gone wrong please?

    Kindest Regards

    Sue

    Reply
    • Betsy Eves
      September 6, 2014 at 9:06 pm (2 weeks ago)

      Have you checked your oven for temperature accuracy lately? Maybe it’s baking a bit too hot?

      Reply

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