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Mojito cupcakes
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5 from 1 vote

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?
Prep Time30 mins
Cook Time30 mins
Assembling15 mins
Total Time1 hr
Course: Dessert
Cuisine: European
Keyword: mojito cupcakes
Servings: 20 cupcakes
Author: Dea Kepic


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


  • brown sugar
  • lime
  • mint leaves


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.


  • 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! :)


      • 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.
      Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!