Drunken Butter Rum Cupcakes
Indulge in the decadence of Drunken Butter Rum Cupcakes—luxuriously moist treats with a boozy twist! These cupcakes boast a buttery-smooth crumb infused with dark rum, balanced perfectly with the warm sweetness of brown sugar and vanilla. Each cupcake is brushed with an extra splash of rum for a flavor-packed bite, and topped with a velvety rum-spiked buttercream frosting that's irresistibly creamy. Perfect for holiday gatherings, special celebrations, or whenever you're craving a dessert with a spirited kick, these cupcakes are as sophisticated as they are fun. Easy to make in just 40 minutes, they’re the ultimate combination of sweet, buttery, and boozy bliss.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 tablespoons Dark rum (for batter)
- 0.5 cups Whole milk
- 2 tablespoons Rum (for brushing cupcakes)
- 0.75 cups Unsalted butter (softened, for frosting)
- 3 cups Powdered sugar
- 3 tablespoons Dark rum (for frosting)
- 1 teaspoons Pure vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 3 tablespoons of dark rum.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, brush the tops lightly with 2 tablespoons of dark rum using a pastry brush. Allow the rum to soak in before frosting.
To make the frosting, beat the softened butter in a large bowl using a hand mixer or stand mixer until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Increase the speed to medium and beat until fluffy.
Add 3 tablespoons of dark rum, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream. Beat until the frosting is smooth and spreadable. If the frosting is too thick, add more cream 1 teaspoon at a time.
Frost the cupcakes using a piping bag or an offset spatula. Decorate as desired.
Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days. Enjoy responsibly!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 48.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 54 mg | 1% | |
*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.
