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Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

Mojito Cupcakes

Transform the perfect summer cocktail into a decadent dessert with my recipe for Mojito Cupcakes!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

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!)

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

Trying saying that three times fast!

  1. Decadent. Delicious. Dessert!
  2. Decadent. Delicious. Dessert!
  3. 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!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

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…

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

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!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

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

Mojito Cupcakes

Mojoto Cupcakes

Mojoto Cupcakes

Yield: 18
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

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

  1. Preheat oven to 350 F. Line cupcake pans with liners.
  2. 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.
  3. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  4. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  5. 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.
  6. 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.
  7. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  8. 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!
  9. Fill cupcake liners ⅔ full with batter.
  10. Bake for 18-20 minutes or until a toothpick comes out clean.
  11. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
  12. 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

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.

Assembly

  1. Fill a piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
  2. Pipe a swirl of buttercream onto each rum-soaked cooled cupcake.
  3. Garnish with a mint sprig, lime rind peel and coarse sugar.
  4. Serve immediately.
Drunken Chocolate Cupcakes | JavaCupcake.com

Drunken Chocolate Cupcakes

Happy Birthday Kimmie!  Today I’m helping celebrate the birthday of my sweet blog friend Kimmie of Bake Love Give with these Drunken Chocolate Cupcakes!

Drunken Chocolate Cupcakes | JavaCupcake.com

What better way to celebrate the birthday of a friend than with cupcakes… and alcohol.  These Drunken Chocolate Cupcakes are made with a chocolate liquor that adds a rich flavor to the cupcake and the chocolate buttercream.  The ultimate party cupcake!

Drunken Chocolate Cupcakes | JavaCupcake.com

I’ve been online friends with Kimmie since almost the beginning of my blogging days.  To be honest, I can’t even remember what brought us together but I do know that she has been super supportive of my blogging career and has become a great friend.  It’s been fun to watch her grow in her blog over the last years.  I’m so thrilled to be helping celebrate her birthday today!

Drunken Chocolate Cupcakes | JavaCupcake.com

Make sure to check out these other posts celebrating Kimmie’s birthday!
Happy Birthday to Me by Bake Love Give
Big’ n’ Soft Baked Dark Chocolate Donuts by Cupcake Rehab
Drunken Chocolate Cupcakes by JavaCupcake
Peanut Butter Oreo Truffles by Sarah’s Bake Studio
Raspberries & Cream Pie by Stetted
Brown Butter Crispy Rice Treats by A Less Processed Life
No Bake S’mores Cheesecake by The Seaside Baker

Drunken Chocolate Cupcakes

Drunken Chocolate Cupcakes

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Drunken Chocolate Cupcakes

  • ½ cup unsalted butter
  • ¾ cup chocolate liquor
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt

Drunken Chocolate Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1/4 cup dark chocolate cocoa powder
  • 100g dark chocolate, melted & slightly cooled
  • 1/4+ cup chocolate liquor
  • sprinkles, jimmies, anything you want for garnish!
  • pinch of salt

Instructions

Drunken Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the liquor, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Drunken Chocolate Buttercream

  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Pour in the melted, cool chocolate and mix until combined.
  4. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  5. Mix in the vanilla extract and chocolate liquor and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds. Add more liquor if you want a thinner, softer, loser frosting.
  6. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.

Assembly

  1. Using a large round piping tip on a piping bag, pipe a large dollop/mound of frosting onto the top of the cupcake.
  2. Press the cupcake and frosting upside down into a bowl of sprinkles until all of the frosting is covered. Use your hands to shape a dome.

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

Guinness Biscoff Bailey's Cupcakes

Guinness Biscoff Bailey's Cupcakes

Yield: 2 dozen cupcakes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Biscoff Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt

Bailey's Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • 1/4 cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)

Instructions

Guinness Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the Guinness, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Biscoff Buttercream

  1. In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Bailey's Buttercream

  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Assembly

  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh

 

Black Forest Cupcakes

Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.

The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter.   It’s not overly sweet, yet still rich, moist and full of flavor.  The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser.  And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy.  To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1).  I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2).  Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3).  Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).

How to assemble authentic Black Forest Cupcakes | JavaCupcake.com #blackforest #germanbaking #cupcakes #recipe

I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I’ve shared with her so far.  And I’ve shared a lot of things!  She said the flavor and texture were exactly how they were supposed to be… not overly sweet, full of that authentic Kirshwasser and cherry flavor.  Yay! If I could impress my German friend with these, I know they’re a winner!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com  Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A note about the ingredients:  The only ingredients that may be hard to find are the sour cherries and Kirshwasser.  If you can’t find any of the clear liquor at your local store, try substituting a clear cherry brandy instead.  They key here is to use a clear, cherry flavored liquor to soak the cherries in.  As for the cherries themselves, DO NOT use cherry pie filling.  Try finding sour cherries that are sold in a jar in cherry juice.  You don’t want filling or any of the canned cherry pie goup on your cherries.  These are two of the biggest mistakes made when Americans replicate this recipe.

With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!

Happy Baking!

Black Forest Cupcakes

Black Forest Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Cupcakes

  • 8 medium egg whites
  • 200g super fine sugar
  • 1/4 tsp cream of tartar
  • 200g all-purpose flour (minus 3 Tbsp)
  • 3 Tbsp dark chocolate cocoa powder
  • 1/2 tsp baking powder
  • 8 medium egg yolks
  • 1 Tbsp Kirschwasser

Filling

  • 680g jar of sour cherries in juice, divided
  • 1/3 cup cherry juice from the jar
  • 3 Tbsp corn starch
  • 45g super fine sugar
  • 1/4 cup Kirschwasser

Topping

  • 800ml heavy whipping cream, very cold
  • 1 packet powder gelatin
  • 3 Tbsp cold water
  • 40g powdered sugar
  • 3 Tbsp Kirschwasser
  • 1 cup chocolate shavings
  • 24 fresh cherries
  • Disposable piping bag fitted with a large closed star tip

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line 2 cupcake pans with liners.
  2. In a medium bowl, measure out 200g of flour. Remove 3 Tablespoons of flour and replace with 3 Tablespoons of the cocoa powder. Add the baking powder. Sift all three ingredients together two times. Set aside.
  3. In another medium bowl, whisk the egg yolks together with the Kirschwasser. Set aside.
  4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites on medium-high speed until it begins to foam. Add the cream of tartar and continue whipping.
  5. One Tablespoon at a time, add the sugar, mixing for 10-15 seconds between each addition.
  6. Continue to whip the eggs until glossy and stiff peaks have formed.
  7. Gently add the egg yolks and flour mixture to the whipped egg whites. Fold until combined but do not overmix and deflate the batter.
  8. Fill cupcake liners at least 3/4 full. The cupcakes will puff up nicely, but will slightly deflate with cooled, so you want to make sure you get them pretty full with batter.
  9. Bake for 13-15 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely. Cupcakes will feel very light and be fragile... handle with care!

Filling

  1. Drain the juice from the cherries into a bowl and set aside.
  2. Whisk together 1/3 cup of the cherry juice from the jar and the sugar in a large pan and bring to a gentle simmer.
  3. Add the corn starch and whisk until combined.
  4. Add the cherries and bring to a boil, gently stirring. Remove from the heat as soon as it begins to boil and thicken.
  5. Stir gently a few times to coat all the cherries. Pour in the Kirschwasser and stir to combine. Allow the mixture to come to room temperature and thicken.

Topping

  1. In a small sauce pan, whisk together the gelatin packet and cold water and let sit for 10 minutes. After 10 minutes, heat pan on low and whisk until gelatin is dissolved. Remove from the heat and allow to cool for a few minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy cream. Begin to whip the cream on medium high speed. NOTE: You may need a splash guard because the cream will get EVERYWHERE if you whip too fast!
  3. Once the cream begins to get fluffy, slowly add powdered sugar. Mix in the kirschwasser and gelatin.
  4. Whip the cream until stiff then fill the piping bag with the whipped cream.

Assembly

  1. Core the center of each cupcake using a knife with a serrated edge.
  2. Fill the hole generously with the cherry filling. It's okay if it comes out the top!
  3. Pipe a single swirl onto the cupcake. Sprinkle chocolate shavings onto the edges of the swirl. Pipe one large, round dollop of frosting on top of that first swirl.
  4. Garnish with a fresh cherry.
  5. Keep in refrigerator until ready to serve! They will stay fresh for 2 days!

Notes

Recipe slightly adapted from Bavarian Kitchen .

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!

Enjoy!

Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos

Raspberry Mojitos

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about 1/2 shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda

Instructions

  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.
Raspberry Mojito Cupcakes | JavaCupcake.com

Raspberry Mojito Cupcakes

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!

Love 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!

Raspberry Mojito Cupcakes

Raspberry Mojito Cupcakes

Yield: 16-18 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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.

Rum Raspberry Filling

  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. 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.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.

Whipped Mint Buttercream

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.

Assembly

  1. Core the center of each cupcake using and apple corer.
  2. 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.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

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