Party Mojito Cupcakes

Are you looking for a dessert with a kick? Well, this one is packed with freshness and a perfect combination of drinks and dessert. This soft vanilla cupcakes infused with my favorite rum topped with mint lime buttercream. (I am already drooling just by typing this lol).

This recipe if very easy to make and you can prepare this in no time. A perfect party pleaser!

Preparation Time 20 mins, Cooking Time 40 mins, Serving 12 Tools Needed: stand or handmixer with paddle attachment, whisk, mixing bowls, measuring cups and spoons, fine mesh strainer, food scale, cupcake liners, cupcake pan.

Ingredients

Cupcakes

113 grams (1/2 cup) unsalted butter, room temperature

200 grams (1 cup) granulated sugar

1 large egg and 1 egg white

2 tbsp vegetable oil

1 tsp vanilla extract

1 lime, juice and zest

118 ml (1/2 cup) buttermilk

204 grams (1 1/2 cups) all-puporse flour

1 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt 3 tbsp rum

Strawberry Creamcheese Frosting

113 grams (1/2 cup) unsalted butter, room temperature

100 grams (1/2 cup) cream cheese, room temperature

350 grams (2 1/2 cups) powdered sugar

1 tsp vanilla extract

zest of 1 lime

1 tsp rum

1 tbsp milk a very small drop of green food color (optional)

Garnish (optional)

Fresh mint leaves

Lime zest

Tips from my kitchen

  • Make sure to prepare and measure all ingredients before your start with the baking steps! It will lessen the stress during the process.

  • Always sift the dry ingredients when baking to remove lumps especially from sugar and flour. If you do not have a fine mesh. you can use your whisk and just by whisking the dry ingredients together for a minute. This will also give more air and result to softer cakes.

Baking Steps

  1. Pre-heat the oven to 180 degrees C and place the oven rack in the middle. Place paper liners in a 12-cup muffin pan.

  2. Using a stand or electric mixer, beat the butter and sugar together for about 3-4 minutes, until light and fluffy. Add the egg and egg white, scrape down the sides of the bowl once, and beat on medium speed until combined.

  3. Add the oil, vanilla, and lime juice and zest, and continue beating for 1-2 minutes, until well-combined. Pour in the milk and beat on low speed to combine, then add the flour, baking powder, and salt over the batter. Mix again on low speed just until combined and no large streaks of flour remain. Make sure not to over-mix. This step should not last longer than 2 minutes.

  4. Fill the cupcakes liners 3/4 full. Bake for 20-24 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Let cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

  5. To make the frosting, using a stand or electric hand mixer, beat together the butter and cream cheese for 3-4 minutes, until creamy. With the mixer running on low speed, gradually add the powdered sugar. Increase the speed and beat the frosting, scraping down the sides of the bowl as needed, until frosting is fluffy. Beat in the vanilla, lime zest, food color (if you sre using) and rum.

  6. Frost cupcakes and garnish as desired.Frost cupcakes and garnish as desired. Enjoy!

 

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