Mojito Cupcakes
Prep time
Cook time
Total time
Ready for a mojito? Add a little lime, mint, and rum; stir. Then top with a dollop of rum spiked meringue frosting, garnish with a sprig of mint and lime wedge, and you have a perfect mojito cupcake.
Recipe type: Dessert | Cupcakes | Butter Cakes
  • ¾ cup milk (preferably whole milk)
  • ½ cup fresh mint leaves
  • 3 tablespoons rum
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated lime zest (about 2 limes)
  • 1¼ cups granulated sugar
  • 3 large eggs
Seven Minute Frosting with Rum:
  • 2 large egg whites
  • 1¼ cups granulated sugar
  • 1 tablespoon corn syrup
  • ¼ teaspoon cream of tartar
  • ¼ cup water
  • 2 teaspoons rum
  • Fresh mint sprigs
  • Lime wedges
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
  1. In a small heavy saucepan over medium low heat, heat the milk until it is hot and just beginning to steam. Remove from heat and add the mint leaves and let the leaves steep until the milk is cooled to room temperature, about 15 minutes. Pour the cooled mixture through a fine-mesh sieve and into a small bowl to strain out the mint leaves. Discard mint leaves. Add rum, vanilla extract and peppermint extract to milk; stir to mix. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lime zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lime zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lime zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale green color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Seven Minute Frosting with Rum:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over boiling water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add rum. Beat 1 minute longer to thoroughly combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Use frosting immediately. Use a small offset spatula to frost the top of each cupcake.
  1. When ready to serve, place a fresh mint sprig and slice of lime on top of each cupcake.
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350o Yield: 18 Cupcakes Storage: Covered, Room Temperature or Refrigerate

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