These Mojito Cupcakes are an infusion of lime, mint and rum all in one small cake topped with a raspberry buttercream. So in other words, this cupcake tastes like a mojito that you can eat.... a dessert and a drink all in one! The cake is moist, tender, and airy and contrasts well with the sweet tart buttercream. These little morsels pack a punch of flavor!
So my two favorite things in life are sweets and cocktails, so I have always thought that baking with liquor was the best invention. Desserts packed with delicious and unique flavors and not to mention, its FUN! So when trying to think of my next boozy dessert to bake, the first thing that came to mind was a mojito! A mojito has to be one of my all time favorite cocktails. During COVID my husband and I couldn't go on traditional date nights anymore, so we had to come up with some more "out of the box" type date ideas and of course our first plan was Mojito Mondays. I mean I would use any excuse to drink a mojito on a weekday. That was probably the first time I made a mojito myself. I am so used to just ordering my cocktails out but COVID changed that. Then I realize how easy it actually is. Working with those ingredients, lime, mint, and rum, it made me think these would be delicious in a cupcake. And there you have it, the mojito cupcake was born!
HOW TO BAKE WITH LIQUOR
When baking with liquor, if you add the liquor to something that will be cooked like a batter or a compote, some of the alcohol will cook off and the strength of the flavor weakens. If you want a stronger liquor flavor, try adding your liquor to something that isn't cooked, like a glaze, frosting or even a simple syrup soak over your cakes. When baking with liquor like vodka, rum, tequila or bourbon they will come through stronger. If baking with champagne or wine, the flavor will be more mild and you may need to add more.
TIPS TO MAKING MOIST CUPCAKES
- Use Buttermilk! I almost always use buttermilk in my cakes and cupcakes because it adds a lot of moisture!
- Use oil instead of butter. This is something I live by. Oil is pure fat and butter is not. So adding oil makes for a moister cake.
- Do not over bake! Make sure to test your cupcakes and take them out when your toothpick comes out dry.
HOW TO MAKE THE BATTER
Start by adding your sugar and mint to your food processor. Then blend. This will make a mint sugar without having chunks of mint in your cupcake. Then in a large bowl mix your mint sugar with the rest of your oil, eggs, sour cream, buttermilk, rum, and zest. Then add your flour, baking powder, and salt. Fill your cupcake liners almost to the top, leaving maybe ⅛ inch at the top. Bake your cupcakes and let cool.
HOW TO MAKE THE FROSTING
Start by making your raspberry puree. Now of course if you just want a mojito cupcake (without the berries) then you can leave this out and it will be just as amazing. But otherwise add the raspberries, sugar, rum, lime juice, lime zest, and mint leaves to a saucepan. Simmer on medium heat for about 10 minutes while crushing your berries. Then strain your mixture.
In a stand mixer, add your softened butter and mix on high until the butter is whipped and soft. Add your sugar, lime juice, and rum. Mix on low until combined. Then once cooled add your puree to your buttercream.
Lastly, if you try out this Berry Mojito Cupcake recipe, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Berry Mojito Cupcake
- 2 cups flour
- 1 cup sugar
- ¾ cup vegetable oil
- 2 eggs
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup rum
- 25 mint leaves
- zest of 5 limes
- 10 oz raspberries
- 1 tablespoon sugar
- 2 tablespoon rum
- juice from one lime
- zest from one lime
- 20 mint leaves
- 2 cups butter
- 6 cups powdered sugar
- juice from 3 limes
- 2 tbs rum
- In a food processer add your sugar and mint leaves. Blend until mint is finely chopped.
- In a large bowl add your sugar mixture, oil, eggs, sour cream, buttermilk, rum, lime zest. Mix until combined. Then add your flour, baking powder, and salt. Mix until combined.
- Fill your cupcake liners almost to the top (leaving about ⅛ inch of room at the top).
- Bake cupcakes at 350 degrees for 22-24 minutes.
- Let cupcakes cool.
- In a medium saucepan add all of your ingredients. Crush your berries as much as possible. Simmer on medium low heat for about 10 minutes or until the mixture thickens slightly.
- Strain your mixture, leaving of all the seeds and mint leaves behind.
- Let it cool.
- In a stand mixer add your room temperature butter. Mix on high until the butter is soft and whipped. Add your powdered sugar, lime juice, and rum. Mix on low until combined.
- Add your cooled raspberry puree. Mix until combined.
- If the frosting is too soft you may need to chill it for a few minutes.
- Frost your cupcakes and enjoy!
- Make sure to store in the fridge in an air tight container.