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Berry Mojito Cupcake

5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

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

Raspberry Puree

  • 10 oz raspberries
  • 1 tablespoon sugar
  • 2 tablespoon rum
  • juice from one lime
  • zest from one lime
  • 20 mint leaves

Buttercream frosting

  • 2 cups butter
  • 6 cups powdered sugar
  • juice from 3 limes
  • 2 tbs rum

Instructions
 

Cupcakes

  • 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.

Raspberry Puree

  • 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.

Buttercream

  • 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.
Keyword mojito cupcake
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