Mojito Cupcake Recipe

5 from 1 vote

Mojito Cupcakes are exactly what they sound like. They are bright, zesty and a little boozy! Based on a classic cocktail these lemon flavored cupcakes are topped with a rum-spiked cream cheese frosting garnished with lime slices and fresh mint! They are quick and easy to make in about 30 minutes and would taste amazing with an actual mojito or this Mint Vanilla Iced Coffee.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Author: Adrianna Adarme

Cost: $8

Equipment

1 12-cup muffin pan with paper liners
1 small bowl
Stand-mixer fitted with the paddle attachment
1 Baking Sheet

Ingredients

Cupcakes:

1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup white granulated sugar
1 large egg + 1 large egg white
2 tablespoons vegetable oil
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon pure lemon extract
1/2 cup whole milk

Mojito Frosting:

1/2 cup unsalted butter at room temperature
1/2 cup cream cheese at room temperature
2 1/2 cups powdered sugar sifted
1 teaspoon vanilla extract
1 teaspoon freshly grated lime zest plus more as garnish
2 teaspoons rum
Fresh mint leaves for garnish
1/2 lime sliced, for garnish

Instructions

To Make the Cupcakes:

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin pan.
In a small bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric stand mixer, beat the butter until creamy. Add the sugar and beat for 3 to 4 minutes, or until light and fluffy. Add the egg and egg white, beating on medium speed until combined. Add the oil, lemon zest, vanilla and lemon extract and beat for 1 to 2 minutes, or until combined. Pour in the milk with the mixer on and mix to combine. Pour in the rest of the dry ingredients and mix on medium speed until the batter is combined.
Fill the cupcakes liners three-quarters of the way full. Place the pan on the baking sheet and bake for 16 to 18 minutes, or until golden on top and set in the center. Let cool completely before frosting.

To Make the Mojito Frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until creamy. With the mixer on low speed, gradually add the powdered sugar. Increase the speed of the mixer and beat the frosting, scraping down the sides of the bowl as needed, until fluffy and combined. Beat in the vanilla, lime zest and rum.
Frost the cupcakes and garnish with the fresh mint.

Notes

Tips and Tricks

Make these non-alcoholic: Substitute the rum in the frosting for imitation rum or simply leave it out!

Use room temperature ingredients: It's important to use butter and cream cheese that has been softened to room temperature. They will mix together will the rest of the ingredients more easily and you won't have lumps in your frosting!

Sift the powered sugar: Sometimes there can be lumps of powdered sugar in the bag which can lead to a lumpy frosting. Just give it a quick sift to remove them before mixing it with the rest of the frosting ingredients.

Equipment:

Chef's Knife | Glass Nesting Bowl Set | Silicone Spatula

Nutrition