Mojito Cupcakes
Bring the tropical vibes to your dessert table with these irresistibly zesty Mojito Cupcakes! Bursting with the refreshing flavors of lime, mint, and a splash of white rum, these cupcakes are a cocktail-inspired treat perfect for summer gatherings or anytime you want to wow your guests. A moist and tender lime-mint cake base pairs beautifully with a silky rum-infused buttercream frosting, creating a delightful balance of sweet and tangy flavors. Each cupcake is crowned with fresh mint leaves and a lime slice for a festive, eye-catching garnish. Easy to make and loaded with bright, bold flavors, these boozy cupcakes are an absolute showstopper for anyone who loves mojitos or unique dessert creations.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 pieces Eggs (large)
- 1 teaspoons Vanilla extract
- 1 tablespoons Lime zest
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons White rum
- 0.5 cups Whole milk
- 2 tablespoons Fresh mint leaves (chopped finely)
- 2 cups Powdered sugar
- 0.5 cups Unsalted butter (softened, for frosting)
- 2 tablespoons Lime juice (for frosting)
- 1 tablespoons White rum (for frosting)
- 12 pieces Fresh mint leaves (for garnish)
- 12 pieces Lime slices (small, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lime zest, lime juice, and rum until combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the finely chopped mint leaves until evenly distributed throughout the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the lime juice and rum, and beat until smooth and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Garnish each cupcake with a fresh mint leaf and a small slice of lime for a fun and festive touch. Serve and enjoy!
Nutrition Facts
Calories |
4419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 599.1 g | 218% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 445.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 766 mg | 16% | |
*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.
