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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.
These mojito-flavored cupcakes are dream and just scream spring, brunches with friends, and summer parties. Strawberries and Cream Cake, Blood Orange Pound Cake, and Carrot Cake Cupcakes with Cream Cheese Frosting(these look like a spring garden!) are all the same vibe. Or if you are feeling like you need another boozy dessert this Piña Colada Cake always hits the spot!
Ingredients You’ll Need for Mojito Cupcakes
- Cake flour – Using cake flour instead of all-purpose flour is ideal because it will give your cupcakes a lighter and softer texture.
- Citrus – A combination of freshly grated lemon zest and pure lemon extract are used in the cupcake batter. Grated lime zest and lime slices are used in the frosting and as garnish!
- Butter – Plenty of butter! It’s used both in the cupcake batter and the buttercream frosting.
- Rum – Just a bit is used to give the frosting the classic mojito flavor!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Mojito Cupcakes:
- Mix together the dry ingredients. In a small bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar. Beat the butter and sugar with the paddle attachment until it’s light and fluffy.
- Add the rest of the liquid ingredients. This includes the oil, lemon zest, lemon extract, egg, and milk.
- Combine the wet and the dry, slowly to make sure you don’t make a mess.
- Bake! Scoop the batter out into the cupcake liners and bake until a toothpick inserted comes out clean.
How to Make Mojito Frosting:
- Mix together the butter and cream cheese. Beat the butter and cream cheese together until light and fluffy.
- Add the powdered sugar. Make sure it’s gradually so you don’t have a large mess on your hands.
- Add the flavoring: Vanilla, lime zest, and rum get added to give it the mojito flavoring.
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.
Recipe FAQs
These are light and fluffy cupcakes flavored to taste like a classic mojito cocktail! These lemon flavored cupcakes are topped with a rum spiked cream cheese frosting garnished with lime and mint leaves.
Yes! These cupcakes will last for up to 3 days in the fridge. Wait to garnish until you are ready to serve them.
More Dessert Recipes
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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.
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 SpatulaCalories: 417kcal | Carbohydrates: 54g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 87mg | Potassium: 76mg | Fiber: 1g | Sugar: 42g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make these? Let me know on Instagram!
Looking for other cupcake recipes? Here are some of my favorites:
