Mojito Cupcakes
Remember yesterday when we were talking about hamburger buns, and I mentioned that I’m very much a “meat and potatoes” kind of girl? Well, along those same lines, I’m typically a beer girl, not a mixed drink kind of girl. I’ve always enjoyed a good beer and usually find most mixed drinks to be either way too sugary, or way, way too heavy on the alcohol, so much so that it ruins them. As a result, I don’t venture far outside of my comfort zone (see: living in a bubble and my affinity to Ron Swanson) when it comes to ordering drinks and will more often than not just order a beer. My Chief Culinary Consultant is also very much a beer person (although we both enjoy wine with a nice dinner), but he has mentioned numerous times over the last few years about how he always enjoyed mojitos. I’d never had one myself, and made a mental note to try one in the future. It took until our vacation in Florida a few months ago for me to finally get my first mojito! We went out to dinner on my birthday and I decided that it was the perfect time to try a new drink, especially since we were in Southern Florida. It was complete shock and awe for me. Quite possibly the most delicious drink I’ve ever had – so light, bursting with flavor and refreshing. I could have easily had multiple drinks, but lucky for me (and those with me), I capped it at one ;-) The combination of lime, mint, rum and sparkling water was amazing, and almost as quickly as I drank it, I knew I wanted to make a cupcake version of the drink.
My birthday mojito:
Mojitos are similar to margaritas in that they both use lime to impart citrus flavor, but a mojito adds fresh mint and uses a white or clear rum instead of tequila. The flavor profiles are similar enough that I was easily able to adapt my favorite Margarita Cupcake recipe into a Mojito Cupcake with a tremendous amount of success.
One of the best parts of growing a little herb garden out on the deck? Being able to pop outside, cut off a few sprigs of mint (or basil or parsley), and not have to pay $4.99 at the grocery store for the same amount. It’s so liberating!
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One of the key steps to making a mojito is the “muddling” or bruising of the mint leaves. This is basically rubbing the leaves together or using the back of a spoon to smash the leaves together so that they look darkened and bruised. This helps to release the oils of the mint, which strengthens the flavor. That’s especially important in these cupcakes since we’re relying on an infusion of flavor. Your kitchen is going to smell fantastic!
A couple of quick notes on the recipe and ingredients:
- Make sure to use sweet mint or spearmint in this recipe; you don’t want to use peppermint.
- An authentic mojito uses white or clear rum. For these cupcakes, I picked up a bottle of Don Q Crystal white rum after reading through some recommendations on Chowhound.
- The quantities for the frosting are based on my preference to pile frosting nice and high on top of cupcakes (as seen in the photos).
These cupcakes are light and moist, infused with a fantastic combination of lime and mint, with a subtle undertone of rum throughout the cupcake and frosting. The flavors reflect the best part of the drink – bright and fresh, and bursting with flavor. They’re not too heavy or overpowering, which makes them perfect for any summer picnic or party. Recreating favorite drinks into baked goods is always a fun challenge; I’ve already got a few more ideas up my sleeve!
What’s your favorite mixed drink?
One year ago: Peanut Butter and Jelly Pie Bars
Two years ago: Blueberry Boy Bait
Three years ago: Irresistible Peanut Butter Cookies
Four years ago: New York-Style Crumb Cake
Mojito Cupcakes
Ingredients
For the Cupcakes:
- ½ cup (120 ml) buttermilk
- ½ cup (22.5 g) mint leaves, bruised
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs, at room temperature
- Zest and juice of 1½ limes
- 2 tablespoons white rum
- ¼ teaspoon (0.25 teaspoon) vanilla extract
To Brush the Cupcakes:
- 2 tablespoons white rum
- 2 sprigs fresh mint
For the Frosting:
- 1½ cups (340.5 g) unsalted butter, at room temperature
- 4¼ cups (510 g) powdered sugar
- 1½ tablespoons (1.5 tablespoons) lime juice
- 3 tablespoons white rum
Instructions
- Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.
- While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)
- Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.
- Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.
- To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Howcome the cupcakes just dont seem to rise..I never get them anywhere near what yours look like they hardly rise above the cupcake tin..so annoying.. second recipe ive tried on this website now..cant I use self raising flour?
I just finished making these. I have never tried a mojito before but my boss knows my passion for baking abd requested that I make these…. It is my first time making cupcakes with alcohol in them and I will admit these are AMAZING! I can’t wait for my co-workers to try these tomorrow
I made those cupcakes for a house-warming party and they were an absolute hit. The batter looked very curdled indeed, even as I spooned it into the paper cups, but it baked into a nice, light sponge. They tasted more limy than minty, but still fabulous (I will add more mint next time).
Can I use rum extract instead of white rum. (I take my cupcakes to the office sometimes) If so, how much?
I made these last night for an fiesta themed engagement party, and they were a hit! Great recipe and amazing flavors! I love your site! Thanks!!
Just made this today!!! Totally loved the flavours.. Although I would add more mint and rum to the icing to get abit more flavour. I couldn’t pipe it well but I will try again next time! Just wondering do I chil the buttercream before? How do I make the frosting stay in shape when piping?
Hi Cheryl, It shouldn’t be so loose that you can’t pipe it. I would try chilling it and see if that doesn’t help.
Does it require rum or what?
Yes, the recipe states what kind and how much.
Hey hey, I am the head chef of a cuban restaurant. I just made those at home for a staff meeting tomorrow. THEY TASTE AWESOME, thank you so much. :-)
I made these for a bbq this weekend and they are amazing! Because you steep the mint you get less of the menthol-y strong mint and more of the flavor of the spearmint plant. The rum did not come through as a strong flavor for me, but I don’t love rum so I was okay with that. I got lots of compliments. Thanks for the recipe!
Michelle,
This recipe sounds amazing! Thank you so much for sharing it! :) I have a super huge favor to ask. I am desparate to make these for my girlfriend, but with a few alterations. I would like to make them chocolate cupcakes. I am trying to figure out the best way to do that. She made us your Carbomb cupcakes and they were phenomenal. So I tried looking at that recipe to adapt the chocolate portion, but I’m not sure if I need to compensate for the extra cocoa-powder. It will actually be a chocolate mojito, because I have been infusing some organic vodka with organic “chocolate mint” leaves. The vodka tastes amazing and I’m saving the leaves to use in the steeping process somewhere. Can you please help a beginner baker make his girlfriend the most amazing cupcakes for her birthday? <3
Hi Karl, I would recommend using this cupcake as a base, then adding the mint leaves, rum and lime zest as directed above: https://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/. Good luck!
Hi, i made this and everyone loved them! I Will make them again SOON!!
It’s buttermilk or milk? You have mentioned buttermilk but later on call it milk. That’s the short form for buttermilk right. Sorry, just wanted to clarify because I know of steeping in milk but never heard of steeping in buttermilk.
It’s buttermilk.
Can you make this into a cake?
Hi Kam, I think you should be able to, but you will need to double the recipe for a two-layer 8-inch or 9-inch cake.
Can you substitute spiced rum for the white rum?
Hi Kayla, Yes you can use spiced rum; I used white since that is what is traditionally used in mojitos.
I’ve made your margarita cupcakes (absolutely delicious!) a few times in the last several weeks & wanted to adapt that recipe since mojitos are my favorite summer drink. I decided to look for ideas of how to add the mint part & this recipe came up first. I can’t wait to try it!
Just made these, can’t wait to taste them, recipe sounds delish. I made creamcheese frosting instead of butter frosting though, just cause I like it better.
Well, I have made your margarita cupcakes many times (I’ve even been PAID to make them for other people!) and considering that mojitos are my all time favorite drink – I think I definitely need to make these asap! :)
Great recipe and lots of compliments for taste, lightness of sponge and subtle flavors. Feels like you’re eating a Mojito.
I will definitely be making these again. Mint garnish leaf perfect for taste and decorative touch. I chopped very finely so is edible .😊
I made these for a 4th of July BBQ and they were such a hit! I only wish I would have made a double batch so that my husband and I could have had some leftovers. :)
WOW! this cupcake was amazing, thank you so much everyone loved them! :)
I tried your guiness/baileys cupcakes ages ago (i swear they’re how i won my now boyfriend) and finally made it to the margarita ones last weekend (they can definitely mend a friends broken heart) – these are absolutely my next bake!!! I cannot wait.
I’m definitely going to try this out in Summer! A Few cocktails which I thing will translate wonderfully into a cupcake is: Strawberry Daiquiri, Long Island Ice Tea, Pina Colada and then what I’ve also seen everywhere, Margarita. All on my summer to do list. Mmmmm…
Favorite refreshing drink turned into my favorite meal of the day, dessert… definitely a must-try recipe!!!
Not much of a cocktail fan myself. I’m more of a glass of wine with dinner type…
What a brilliant idea for a vocals flavor… Especially for summertime!
Mojitos are my fave!!! This recipe looks beyond delish and I will be trying it this weekend!
I have been ALL about mojitos lately. These will be my new favorite cupcake. I know it!
My mint is growing out of control so I was thinking of mojitos. So making these!!
oh my oh my this recipe could be dangerous to have!! haha they look incredible! thanks for sharing!
One of the first cocktails I ever tried was a mojito, and I’ve loved it ever since! These cupcakes look incredible!
Being a non-drinker, is there something I could substitute for the white rum because these sound amazing.
You might try rum extract… might have to mess around with your other liquids though.
Hi Darcie, You can just omit it in the cupcakes, and substitute heavy cream in the frosting. You can steep the mint in a simple syrup (equal parts water and sugar) for brushing on the top. Enjoy!