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Mint Mojito Cupcakes

Summertime is full of refreshing flavors, but cocktails are perhaps one of the most cooling of flavor combinations. One of my favorites is the mint mojito and when I have fresh mint on hand it’s worth the time to make this lively drink. So when I saw this recipe for a cupcake version of the classic drink I knew I had to try it out.

The basis for this recipe is of course the cake part. This is a lovely, rich vanilla cake that gets a boost of flavor from the addition of lime juice and lime zest. Cream together the butter and sugar before adding in the eggs, followed by the lime zest and juice and milk.

Mint Mojito Cupcakes

Then sift the dry ingredients into the wet and stir between small addition of the flour mixture. We used all-purpose flour here, but the cake will be even lighter if you have some cake flour on hand to use instead.

Bake these cupcakes for 20-24 minutes and then allow them to cool on wire racks for 10 minutes. Brush the rum over the tops while they’re still warm so that all that boozey flavor gets right down into the cake. You’ll need to let them cool another hour before frosting them.

Mint Mojito Cupcakes

For the frosting you combine butter and softened cream cheese, then add in powdered sugar, vanilla extract, mint extract, and a little bit more rum. Then you can pipe the frosting on or spread over the tops using a frosting knife or offset spatula. We used a wide, round piping tip, but you can use any method you prefer to frost these yummy cupcakes.

The final step is to add a fresh mint leaf and a thin slice of lime to the top of each cupcake. If you skip this step the cupcakes will be just as delicious, but the decoration and the fresh scent of mint really do make these cupcakes show-stopping as far as presentation goes.

Mint Mojito Cupcakes

If you love a good mint mojito then you’re sure to love these moist and fresh cupcakes with rich frosting on top.

Makes 12 cupcakes

1h 50m prep time

25m cook time

Allergens: Gluten

For the cake:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • juice 1 lime
  • zest of 1 lime
  • 1/2 cup whole milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp rum
For the frosting:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup (4 oz.) cream cheese, cold
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 1 tsp rum
  • 1 tsp lime juice
  • fresh mint leaves and lime slices for garnish (optional)
For the cake:
  1. Preheat oven to 350˚F. Line 2 6-cupcake pans or 1 12-cupcake pan with liners.
  2. Using an electric mixer cream together butter and sugar until pale and fluffy (3-4 minutes). Add eggs and continue to beat. Add oil, vanilla, and lime juice and zest and mix for 1 minute. Pour in milk and mix on low.
  3. In a medium bowl combine dry ingredients. Sift these together into the wet ingredients a little at a time, mixing between each addition.
  4. Fill cupcake pan 3/4 full. Bake for 20-24 minutes or until knife inserted in center comes out clean. Allow to cool for 10 minutes.
  5. While cupcakes are still warm brush rum over the tops of cupcakes. Allow to cool for 1 hour before frosting.
For the frosting:
  1. Using an electric mixer beat butter and cream cheese for 4 minutes until fluffy. Add in powdered sugar, vanilla extract, mint extract, lime juice, and rum in a large bowl. Beat for 2 minutes.
  2. Frost cupcakes using a wide piping tip or spread with a knife or offset spatula. Garnish with mint leaves and thin slices of lime if desired. Store in refrigerator for up to 3 days.

Recipe adapted from Nourish and Fete.