Best 2 Mojito Cupcakes Recipes

Indulge in the tantalizing fusion of classic mojito flavors and delectable cupcakes with our mojito cupcake extravaganza! These cupcakes are a delightful symphony of zesty lime, refreshing mint, and a hint of rum, all harmoniously blended into a moist and fluffy cake batter. Topped with a luscious mojito buttercream frosting, these treats are elevated to a new level of indulgence. Allow our detailed recipes to guide you effortlessly through the process of crafting these mojito cupcakes, ensuring each bite is an explosion of mojito goodness. Discover the secrets behind the perfectly balanced flavors, the secrets behind the perfectly balanced flavors, the tender crumb, and the velvety frosting. Elevate your baking skills and impress your friends and family with these mojito cupcakes that capture the essence of the beloved Cuban cocktail in a delightful and unforgettable way.

Let's cook with our recipes!

MOJITO CUPCAKES

Mojito Cupcakes image

Rum syrup provides a wonderful addition to these delicious mojito cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a perfect party dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 24

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup seltzer water or club soda
1/3 cup vegetable oil
1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
3 egg whites
1/2 cup granulated sugar
1/4 cup butter or margarine
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water
3 cups whipping cream, whipped

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 13 g, TransFat 0 g

MOJITO CUPCAKES

Mojito Cupcakes image

Hey ladies! Look what I found for us! Don't they just sound too scrumptious? Think about a girls' night this summer with all your besties, the sun room, a pitcher of Mojitos, some noshes, and for dessert Mojito Cupcakes! Woot! Hubby can take the kids to the park or a movie.... :) And we could all watch the latest adventures of...

Provided by Patty Ward

Categories Other Desserts

Time 1h

Number Of Ingredients 17

Ingredients

preheat oven to 350 degrees f
put the dry ingredients in a big bowl.
1/2 c sugar
1 1/2 c all purpose flour
1/4 tsp salt
2 tsp baking powder
zest and juice of 1/2 lime
1 shot spiced or dark rum-if you only have white rum, use brown sugar above
1/4 c melted butter
1 beaten egg
1 c slightly soured milk? add small amt vinegar?
icing ingredients:
1 1/2 c powdered sugar
3 Tbsp butter, softened
zest and juice of 1/2 lime
1/4-1/2 shot of rum
12 sprig(s) fresh mint for garnish - optional

Steps:

1. Put all dry ingredients into a big bowl.
2. Melt the butter in microwave and add the beaten egg to it.
3. Add that to the dry ingredients, stirring in the milk and rum until smooth.
4. Zest the whole lime, add 1/2 the zest to the bowl.
5. Squeeze in 1/2 the lime as well.(Keep other half for icing)
6. Finely chop your fresh mint, and add that to the batter, mixing well.
7. Split the batter between 12 lined cupcake wrappers into cupcake pan.
8. Bake for 10-12 minutes, or until the sides pull away and are golden brown. (tops shoul be spongy to the touch). When done, remove to a wire rack and wait until completely cool before you ice them.
9. MOJITO ICING: MIX BUTTER AND POWDERED SUGAR TOGETHER IN A BOWL UNTIL SMOOTH
10. ADD THE RUM AND LIME
11. SPREAD ICING ON THE TOPS OF THE CUPCAKES AND ADD A SPRIG OF MINT TO EACH FOR GARNISH

Tips:

Use fresh limes for the best flavor. Limes that are too old or have been refrigerated for too long will not have the same bright, citrusy flavor.
If you don't have mojito simple syrup, you can make your own by simmering equal parts sugar and water with a handful of mint leaves until the sugar has dissolved. Remove the mint leaves and let the syrup cool before using.
Be careful not to overmix the batter. Overmixing will make the cupcakes tough.
Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.

Conclusion:

These mojito cupcakes are the perfect summer treat. They are light and fluffy, with a bright, citrusy flavor. The mojito frosting is the perfect finishing touch, and it adds a touch of sweetness and minty freshness. Whether you are making them for a party or just for a special treat, these cupcakes are sure to be a hit.

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