Transform the perfect summer cocktail into a decadent dessert with my recipe for Mojito Cupcakes!
My husband’s favorite cocktail is the mojito. I’m not sure if it’s because he loves the mint or the lime because they are both his favorite flavors. However, when a bartender makes a mojito right, it’s out of this world delicious!
For these Mojito Cupcakes, I took inspiration from my husband’s love for that cocktail and transformed it into a decadently delicious dessert!
(PS… Those green cupcake liners come from my favorite shop for grease-proof liners – Sweets & Treats!)
Trying saying that three times fast!
- Decadent. Delicious. Dessert!
- Decadent. Delicious. Dessert!
- Decadent. Delicious. Dessert!
The inspiration for the actual recipe, however, came from Raspberry Mojito Cupcakes I made a few years back. This time though, I really wanted to highlight the lime and mint flavor combo and not have any other flavor interfere!
The cupcakes start by pressing sugar into the zest of two limes. This action brings the natural oils and juices out of the lime zest and presses them into the sugar creating a fluffy, fragrant sugar.
From there, lime juice is added to the batter along with buttermilk, flour, eggs, and other essential ingredients. Once the cupcakes have baked, my favorite part of making these cupcakes happens…
THE RUM!
Holes are poked into the cupcake to allow the rum to soak down into the bottom. Yes… you read that right… we’re soaking these cupcakes in RUM!
I mean, we can’t be making mojitos without the rum!
Finally, a whipped mint buttercream is made to top the lime and rum soaked cupcakes to complete the mojito flavor.
Coarse brown sugar, a lime slice, mint sprig and lime zest curls are used to garnish the mojito cupcakes… just like you’d find on your cocktail!
So, for the mojito lover in your life… these Mojito Cupcakes will be a huge hit!
Photos by: Fanette Rickert Photography
Cupcake Liners: Sweets & Treats Boutique
Mojoto Cupcakes
Ingredients
Rum Lime Cupcakes
- 1¾ cup cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup sugar
- zest of 2 limes
- ½ cup cold unsalted butter, cubed
- 2 large eggs, room temperature
- 3 Tbsp fresh squeezed lime juice
- ¾ cup buttermilk
- 1/2 cup clear rum
Whipped Mint Frosting
- ½ cup unsalted butter, room temperature
- ¼ cup shortening (I used Crisco)
- 1lb powdered sugar
- 1 tsp mint extract
- ½ cup heavy whipping cream
- pinch of salt
- mint sprigs
- lemon rind peels
- coarse brown sugar (like Turbinado sugar)
Instructions
Rum Lime Cupcakes
- Preheat oven to 350 F. Line cupcake pans with liners.
- 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.
- In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
- 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.
- 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.
- Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
- 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!
- Fill cupcake liners ⅔ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
- Poke several holes in the top of each cupcake going down to the base. Using a kitchen brush, paint on the clear rum on top of each cupcake until they are soaked. Be generous!
Whipped Mint Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
- Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
- Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
- Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Assembly
- Fill a piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
- Pipe a swirl of buttercream onto each rum-soaked cooled cupcake.
- Garnish with a mint sprig, lime rind peel and coarse sugar.
- Serve immediately.
catherine
Monday 22nd of March 2021
I followed the recipe exactly and had to throw out the first batch of frosting. Way too much mint. It tasted like toothpaste. I tried again using 1/4 tsp and added some lime juice and it was perfect
Tom
Wednesday 19th of August 2020
Incredible recipe, I love it! I was a little worried about the amount of sugar in the frosting since I usually use about half as much for the cupcakes I typically make but it came out perfect. Follow the recipe exactly as is and you'll be happy with the results. Looking forward to trying your other recipes soon. Thank you!!!
Eileen Jones
Monday 9th of July 2018
I made these exactly as the recipe stated, and they were FANTSTIC and easy. Love the frosting. The best thing about the recipe was that for the two children, I just omitted putting the rum on 4 of the cupcakes.
Claire
Saturday 24th of June 2017
This is brilliant...and refreshing looking!
Betsy Eves
Sunday 9th of July 2017
Thanks, Claire!