Mojito Cupcakes

 Mojito Cupcakes via The Baker Chick

Come summertime, I always miss living back in Wisconsin. Things like BBQs and pool parties are just too rare in a city where no one really has yards or pools. When I visit my parents, I love knowing that a back porch is there waiting for me whenever I want it. Here in NYC, I have to make up for lack of outdoor space by hanging outside at various restaurants. bars and parks. As soon as it gets warm out, it seems to be all about which places have outdoor seating! Though I’d prefer my own back yard, I have grown to love sitting outside somewhere with a cool drink watching the diverse crowd walking by….

No summer drink is more refreshing to me than a Mojito. Tart lime and fresh mint seem to be the perfect combination when the air is thick and an icy beverage is in order. My inspiration for making these simply came on a day when all I wanted was to drink one. I loved the Strawberry Margarita cupcakes so much that these seemed like a great next choice! I actually used the same lime cupcake recipe and jazzed it up with some fresh chopped mint and a rum glaze. Topped with a Minty-Lime cream cheese frosting, these cupcakes were the perfect mix of light and decadent. Cheers!

 Mojito Cupcakes via The Baker Chick

Mojito Cupcakes

Yield: 12 cupcakes


    For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 limes, zested and juiced
  • 1/4 tsp. vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon fresh mint chopped (use food processor of possible)
  • For the rum syrup:
  • 1/2 cup sugar
  • 1/8 cup water
  • 2 tablespoons butter
  • 1/4 cup rum
  • 5 Mint Sprigs
  • For the frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 2 tablespoons chopped mint
  • 1 teaspoon rum
  • 5 cups confectioners' sugar
  • Mint sprigs for garnish (optional)


    To make the cupcakes:
  1. Preheat the oven to 325? F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice, chopped mint and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  2. For Syrup:
  3. In a small saucepan, combine sugar, water and butter over medium-high heat. Bring the mixture to a boil, stirring often. When the butter is melted and the sugar is dissolved, remove from the heat. Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.
  4. Frosting:
  5. Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.
  6. Assembly:
  7. Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!
Cupcakes: Adapted from Martha Stewart
Rum Syrup: Adapted from Two Peas Blog

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  1. says

    These look moist yet airy. I love boozy cupcakes and the syrup really puts this over the top. Thanks for sharing such a delicious recipe-buzz

  2. says

    Beautiful cupcakes… and such a great flavour inspiration, too. Summertime and mojitos totally go hand-in-hand!
    I have a giant patch of mint in my garden, and I’m always excited to find a delicious recipe that helps me use some of it up. :)

  3. Stacey Cakes says

    Just made these and they’re fabulous! However, instead of dunking the cupcakes in the syrup, I poke holes all over the tops wth a toothpick and liberally bush them with the syrup. The cupcakes absorb more this way. I also increased the amount of rum in the frosting. Oh, and I added 1/2 cup rum to the cupcake batter.

  4. courtney says

    Found your site. Through a google search for mojito cupcakes. I’ve been wandering around it and I think it’s awesome. However your recipe for mojito cupcakes appears to have been taken down. The blurb and everything is still here, but no recipe :-( I was really looking forward to making these.

  5. Donna says

    Just wanted to check to see if there was a typo in the amount of confectioner’s sugar in the frosting. The recipe says 5 cups, but that seems to me to be too much. Usually, frosting recipes like this call for 1-2 cups of powered sugar sugar to one block of cream cheese. Is 5 cups of powered sugar really correct? Thanks!

    • says

      Yes! 5 cups of sugar is correct. If you want to use less you may- but the frosting will be runny and won’t pipe well. The powdered sugar is what helps make the frosting more stiff.

      • Donna says

        Thank you so much for your prompt response and all your help! I’m really looking forward to making these cupcakes to take onboard a cruise in two weeks. Thanks again!!! :)


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