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Mojito Cupcakes

Mojito Cupcakes: Light, Zesty Treats for Your Sweet Tooth

Mojito Cupcakes are delightful small-batch treats, featuring zesty lime and refreshing mint flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Opt for gluten-free flour with adjustments if needed.
  • 1 teaspoon baking powder Freshness is key for best results.
  • 1/2 teaspoon salt Sea salt or kosher salt can be substituted.
  • 1 cup granulated sugar Consider brown sugar for a hint of richness.
  • zest of 1 large lime lime zest Provides fresh and zesty lime flavor.
  • 1/2 cup unsalted butter, softened Can be substituted with salted butter, just reduce added salt.
  • 1/4 cup vegetable oil Can be swapped with canola or melted coconut oil.
  • 1 large egg white Whole eggs may alter the cupcake texture slightly.
  • 1/2 cup buttermilk Can make a homemade substitute with milk and vinegar or lemon juice.
  • 1 teaspoon vanilla extract Imitation vanilla extract works if you're out of the real thing.
  • 1/4 cup white rum Skip it for a non-alcoholic version.
For the Frosting
  • 8 oz cream cheese, softened Full-fat cream cheese provides the best consistency.
  • 2 cups powdered sugar Adjust the amount for your preferred sweetness.
  • 1 teaspoon mint extract Fresh mint can also add a natural taste.

Equipment

  • Muffin tin
  • mixing bowls
  • handheld mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 parchment cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Beat in softened butter until crumbly.
  3. Add vegetable oil, egg white, buttermilk, and vanilla extract, mixing until smooth.
  4. Distribute the batter evenly into the liners and bake for 15-20 minutes.
  5. Allow cupcakes to cool for about 10 minutes, poke holes in the tops, and brush with white rum.
  6. Beat together cream cheese and butter until fluffy, then add powdered sugar, rum, and mint extract.
  7. Frost cooled cupcakes with the mint cream cheese frosting and garnish with lime slices and mint leaves.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 90mgSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Ensure butter and eggs are at room temperature for a smoother batter. Ovens can vary, so check baking time accordingly.

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