Mojito Cupcakes

You all know how much I LOVE my margarita cupcakes, so it’s no surprise that I ventured over to the mojito variety.  I actually would choose a mojito over a  margarita at happy hour…tequila is usually not my friend.  In cupcake form, though, it’s a tie.  They have a very similar flavor and consistency to be honest, with the mint being the only real difference.  They were a pretty big hit at the house warming party! 🙂

you will need:
1 cup buttermilk
½ cup mint leaves, muddled
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 eggs, at room temperature
zest and juice of 2 limes
2 tablespoons white rum (optional)
½ teaspoon vanilla extract

Combine the buttermilk and the mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 20 minutes and then strain the milk into a bowl using a fine mesh sieve, pressing to get all of the liquid.  The mixture may be curdled or clumpy, but it will come back together.  Give the milk a quick stir to smooth it out and set aside.

While the mint is steeping in the milk, preheat the oven to 325° and line muffin tins with paper liners.  In a medium bowl, whisk together the flour, baking powder and salt.

In your standing mixer or in a large bowl, beat the butter and sugar together on medium-high until pale, light, and fluffy (about 5 minutes).  Reduce the mixer speed to medium and add the eggs one at at time, scraping the sides after each addition

Add the lime zest, lime juice, vanilla extract and rum. Mix on medium until combined.  Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for approximately 25 minutes, rotating half way, until just slightly golden on top.  Let cool for 10 minutes in the pan and then completely on wire racks.

I used my favorite swiss meringue buttercream recipe and just replaced the tequila with clear rum.  I garnished with little lime slices, but you could totally add some mint leaves as well.

I’m still trying to decide on the next happy hour cupcake to come out of my kitchen…what do you all think: strawberry daiquiri or piña colada?

makes: 24 cupcakes
time: 30 min. prep + 25 min. baking
adapted from: Brown Eyed Baker

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