Mojito Cupcakes With Lime
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 hand mixer or stand mixer with paddle attachment
- 1 Whisk
- 1 Rubber spatula
- 1 microplane or fine grater
- 1 citrus juicer or reamer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag or 1 offset spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest finely grated
- 1/4 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 2 tablespoons white rum optional
- 8 fresh mint leaves finely chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons granulated sugar
- 1 tablespoon white rum optional
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest finely grated
- 1 tablespoon white rum optional
- 1 tablespoon heavy cream or milk
- 6 fresh mint leaves finely chopped
- 1 pinch fine salt
- 12 thin lime slices
- 12 small fresh mint sprigs
Instructions
- Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the lime juice and lime zest until evenly distributed.
- In a small bowl whisk together the milk, sour cream, and rum until smooth.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients, and mix just until combined.
- Fold the chopped mint gently into the batter with a spatula until evenly dispersed.
- Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the pan and let them cool completely on the wire rack.
- While the cupcakes cool, combine the lime juice and granulated sugar for the syrup in a small bowl or saucepan and stir until the sugar dissolves, then stir in the rum if using.
- When the cupcakes are just warm, poke a few small holes in the tops with a toothpick and spoon a little lime syrup over each cupcake, then let them rest until completely cool.
- For the frosting, beat the softened butter in a large bowl on medium speed until creamy and smooth.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until incorporated and then on medium until fluffy.
- Add the lime juice, lime zest, rum, heavy cream, chopped mint, and salt, then beat until the frosting is light and spreadable, adding a little more cream if needed.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
- Garnish each cupcake with a thin slice of lime and a small mint sprig just before serving.
Notes
For the best mojito flavor, use freshly squeezed lime juice and fresh mint and avoid overbaking, which can dry the crumb and mute the citrus notes; if you prefer alcohol-free cupcakes, simply omit the rum in both the syrup and frosting and replace it with extra lime juice or milk, and for stronger lime flavor you can increase the zest slightly while keeping the juice amounts the same to avoid thinning the batter or frosting. Refrigerate frosted cupcakes in an airtight container if not serving within a few hours, but always bring them back to room temperature before serving so the texture stays soft and the flavors are bright.
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