Ohhh my, the summer has just got the most appropriate dessert, mojito cupcakes. Moist vanilla white rum cupcakes, lime curd filling with mint, mascarpone white rum frosting with brown sugar, lime and mint for decoration. All the mojito components in a cupcake, doesn’t that sound refreshing and delicious?
I used white rum in the batter of the cupcakes and also to moisten them after they were baked. After baking, I used 1 spoon per cupcake, but you could do 0-2 tablespoon per cupcake, depends on how funky you’re feeling. The rum is also put in the frosting and still the rum flavor is pretty subtle, so don’t worry about weird taste or getting drunk ;). I used Bacardi white rum but you can use any you like or have at home.
I am a lot of frosting kinda gal, so naturally, these mojito cupcakes have a lot of frosting on them. If you don’t like that and consider yourself as more of a cake person, reduce the frosting quantities by half. You will probably never see me make an American style cake with lots of cake and just a slab of buttercream or other fillings in between, I just don’t think that’s how a cake or a cupcake should be.
Check my cakes that have a big ratio of smooth, delicious, creamy filling to cake:
- Rhubarb and strawberry mousse cake
- Birthday vanilla cake
- Daim and Maltesers chocolate cake
- Vanilla cake with strawberries and pineapple
The mojito cupcakes keep a few days in the fridge in an airtight container but they should be eaten at room temperature, so put them out of the fridge sometime before serving. They are best the day they are made.
If you are looking for a perfect summer treat, you’ve just found it!
Ingredients
(makes around 20 cupcakes)
Lime and mint curd
75 g lime juice
2 tsp cornstarch
zest of 2 limes
2 eggs
120 g sugar
30 g butter, cut into pieces
a handful of fresh mint leaves
White rum cupcakes
100 g butter, room temperature
150 g sugar
2 eggs
1 tsp vanilla extract
170 g buttermilk
30 ml white rum
200 g flour
7 g baking powder (a bit more than half a packet)
1/4 tsp salt
+a few tbsp of white rum (around 20)
Mascarpone white rum frosting
250 g mascarpone
200 ml whipping cream, cold
40 g powdered sugar
4 tbsp white rum
Decoration
brown sugar
lime
mint leaves
Instructions
Lime and mint curd
Mix the cornstarch with a bit of lime juice in a pan so there are no lumps, then add the rest of the juice, lime zest, 2 eggs and 110 g sugar, mix well. Cook the mixture on a medium-low heat, whisking constantly so it doesn’t burn at the bottom. When it boils cook for 2 min and then remove from heat. Mix in the butter pieces one by one, so that the mixture doesn’t split until it’s melted in incorporated. Strain the lime curd through a sieve to remove the zest and any bits of cooked egg. Cut the mint into smaller bits and crush it together with the 10 grams of sugar that you left, so that the mint releases oil. Mix in the mint and set aside to cool.
White rum cupcakes
Preheat the oven to 180°C and line your muffin tray with cupcake liners or parchment paper cut into squares like I did.
Beat the butter and sugar together, until light and fluffy, about 4 minutes. Add eggs and vanilla extract and mix well for 2 minutes. Now add in the buttermilk and rum, mix until combined, then add flour, baking powder and salt. Mix just until everything is combined and don’t overmix, that results in a dry cupcake. Distribute the batter into cupcakes liners until 3/4 full. You should get around 20 cupcakes. Bake for 15-17 minutes. Check if it’s done, by inserting a toothpick or a knife into the center of the cupcake. If it comes out with no wet batter on, it’s done. Leave the cupcakes to cool.
Mascarpone white rum frosting
Mix the mascarpone with sugar for a minute or 2. Add the whipping cream and mix until the frosting holds its shape. Be careful not to overwhip it because it can split. When the frosting holds its shape add the rum a tablespoon by tablespoon mixing it in briefly after each addition.
Assemble
Cut a hole in cupcakes with a cupcake hole cutter, a knife or spoon. You can eat the leftover bits. Pour a tablespoon of white rum onto each cupcake to moisten it. Put the lime curd into a pastry bag (or not, if you don’t have it, put it in a ziplock bag or use a spoon), cut a hole at the end and fill the cupcake holes. Put the frosting into another pastry bag fitted with a star nozzle and make a swirl on top of the cupcakes. Decorate with brown sugar, lime and mint. Go crazy!
Next step: devour the cupcakes OR show your friends/party guests what awesome cupcakes you can make.
Enjoy! 🙂
Mojito cupcakes
Ingredients
Lime and mint curd
- 75 g lime juice
- 2 tsp cornstarch
- zest of 2 limes
- 2 eggs
- 120 g sugar
- 30 g butter cut into pieces
- a handful of fresh mint leaves
White rum cupcakes
- 100 g butter room temperature
- 150 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 170 g buttermilk
- 30 ml white rum
- 200 g flour
- 7 g baking powder a bit more than half a packet
- 1/4 tsp salt
- +a few tbsp of white rum around 20
Mascarpone white rum frosting
- 250 g mascarpone
- 200 ml whipping cream cold
- 40 g powdered sugar
- 4 tbsp white rum
Decoration
- brown sugar
- lime
- mint leaves
Instructions
Lime and mint curd
- Mix the cornstarch with a bit of lime juice in a pan so there are no lumps, then add the rest of the juice, lime zest, 2 eggs and 110 g sugar, mix well. Cook the mixture on a medium-low heat, whisking constantly so it doesn't burn at the bottom. When it boils cook for 2 min and then remove from heat. Mix in the butter pieces one by one, so that the mixture doesn't split until it's melted in incorporated. Strain the lime curd through a sieve to remove the zest and any bits of cooked egg. Cut the mint into smaller bits and crush it together with the 10 grams of sugar that you left, so that the mint releases oil. Mix in the mint and set aside to cool.
White rum cupcakes
- Preheat the oven to 180°C and line your muffin tray with cupcake liners or parchment paper cut into squares like I did.
- Beat the butter and sugar together, until light and fluffy, about 4 minutes. Add eggs and vanilla extract and mix well for 2 minutes. Now add in the buttermilk and rum, mix until combined, then add flour, baking powder and salt. Mix just until everything is combined and don't overmix, that results in a dry cupcake. Distribute the batter into cupcakes liners until 3/4 full. You should get around 20 cupcakes. Bake for 15-17 minutes. Check if it’s done, by inserting a toothpick or a knife into the centre of the cupcake. If it comes out with no wet batter on, it’s done. Leave the cupcakes to cool.
Mascarpone white rum frosting
- Mix the mascarpone with sugar for a minute or 2. Add the whipping cream and mix until the frosting holds its shape. Be careful not to overwhip it because it can split. When the frosting holds its shape add the rum a tablespoon by tablespoon mixing it in briefly after each addition.
Assemble
- Cut a hole in cupcakes with a cupcake hole cutter, a knife or spoon. You can eat the leftover bits. Pour a tablespoon of white rum onto each cupcake to moisten it. Put the lime curd into a pastry bag (or not, if you don't have it, put it in a ziplock bag or use a spoon), cut a hole at the end and fill the cupcake holes. Put the frosting into another pastry bag fitted with a star nozzle and make a swirl on top of the cupcakes. Decorate with brown sugar, lime and mint. Go crazy!
Next step: devour the cupcakes OR show your friends/party guests what awesome cupcakes you can make.
Enjoy! 🙂
Notes
- The mojito cupcakes keep a few days in the fridge in an airtight container
- They should be eaten at room temperature, so put them out of the fridge sometime before serving.
- They are best the day they are made.
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