Cuba Libre Cupcakes
Indulge in the tropical allure of Cuba Libre Cupcakes, a dessert inspired by the classic cocktail. These decadent treats feature a rich cocoa base infused with dark rum, cola, and a zesty hint of lime juice and zest, delivering a bold and unforgettable flavor. The moist cupcakes are crowned with a tangy cream cheese frosting laced with fresh lime juice, striking the perfect balance of sweetness and citrusy tang. Quick and easy to prepare in under 40 minutes, these cupcakes are ideal for parties, summer gatherings, or whenever you crave a fun, boozy twist on dessert. Garnish with lime zest or wedges for a vibrant finishing touch that makes these rum and cola cupcakes as stunning as they are delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup dark rum
- 0.75 cup cola (not diet)
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cups powdered sugar
- 8 ounces cream cheese (room temperature)
- 0.5 cup unsalted butter (room temperature, for frosting)
- 1 tablespoon lime juice (for frosting)
- optional lime wedges or zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the granulated sugar, brown sugar, and butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the sugar-butter mixture, beating well after each addition. Mix in the vanilla extract.
Slowly incorporate the dry ingredients into the wet ingredients, alternating with the cola. Begin and end with the dry mixture. Mix until just combined.
Stir in the dark rum, lime juice, and lime zest until evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, mixing until fully incorporated. Add the lime juice and continue to beat until the frosting is fluffy.
Pipe or spread the frosting onto the cooled cupcakes.
Optional: Garnish with lime wedges or lime zest for an added touch of flavor and decoration.
Serve and enjoy!
Nutrition Facts
Calories |
5528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.4 g | 384% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 691.0 g | 251% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 468.4 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 522 mg | 40% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
