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Boozy Lemon Mojito Cupcakes

Cakes & Cupcakes —
June 5, 2018
Cakes & Cupcakes —
June 5, 2018

Boozy Lemon Mojito Cupcakes

There are a few food bloggers who I’ve followed ever since I started blogging in 2010. One of those bloggers

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Boozy Lemon Mojito Cupcakes

What could be better than boozy Lemon Mojito Cupcakes with a cream cheese frosting, mint, and lime zest? The answer is nothing, friends. Nothing.

There are a few food bloggers who I’ve followed ever since I started blogging in 2010. One of those bloggers is my now dear friend Jessica of How Sweet Eats. 

What could be better than boozy Lemon Mojito Cupcakes with a cream cheese frosting, mint, and lime zest? The answer is nothing, friends. Nothing.

It’s crazy to call her my friend, because she is absolute #dessertgoals, and someone who I have looked up to for years. But over the years we’ve developed a mutual bond over sugar (and, let’s be honest, cocktails). I’ve even done some photographing for her (like these Peanut Butter Pretzel Truffles).

So when Jessica asked me to share a recipe from her new book, The Pretty Dish, I said YAAS.

What could be better than boozy Lemon Mojito Cupcakes with a cream cheese frosting, mint, and lime zest? The answer is nothing, friends. Nothing.

And because Jessica and I both love dessert and cocktails, it was only fitting that I shared a recipe for a cocktail dessert. Aka these Lemon Mojito Cupcakes. Complete with real rum. Yeeeee.

One thing I love about Jessica’s style is that she always manages to create a dessert that feels equally familiar and unique. It’s something I strive to do in my recipes, too, and maybe it’s why I love Jessica so much 🙂

What could be better than boozy Lemon Mojito Cupcakes with a cream cheese frosting, mint, and lime zest? The answer is nothing, friends. Nothing.

So without taking up any more of your glorious Tuesday, here are Lemon Mojito Cupcakes from Jessica’s new cookbook, The Pretty Dish. Enjoy!

What could be better than boozy Lemon Mojito Cupcakes with a cream cheese frosting, mint, and lime zest? The answer is nothing, friends. Nothing.

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Lemon Mojito Cupcakes

★★★★★ 5 from 1 review
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  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes
  • Category: cupcakes
  • Method: baked
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes
  • Category: cupcakes
  • Method: baked
  • Cuisine: american
Units:

Ingredients

for the cupcakes:

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg plus 1 large egg white
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1/2 cup whole milk

for the frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup cream cheese, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated lime zest
  • 2 teaspoons rum
  • Fresh mint leaves, for garnish

Instructions

  1. Preheat the oven to 350 F. Place paper liners in a 12-cup muffin pan.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of an electric stand mixer, beat the butter until creamy. Add the sugar and beat for 3 to 4 minutes, or until light and fluffy. Add the egg and egg white, beating on medium speed until combined. Add the oil, lemon zest, vanilla, and lemon extract and beat for 1 to 2 minutes, or until combined. With the mixer on low speed, add half of the dry ingredients. Pour in the milk with the mixer on and mix to combine. Pour in the rest of the dry ingredients and mix on medium speed until the batter is combined.
  4. Fill the cupcake liners three-quarters of the way full. Place the pan on a baking sheet and bake for 16 to 18 minutes or until golden on top and set in the center. Let cool completely before frosting.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until creamy. With the mixer on low speed, gradually add the powdered sugar. Increase the speed of the mixer and beat the frosting, scraping down the sides of the bowl as needed, until fluffy and combined. Beat in the vanilla, lime zest, and rum.
  6. Frost the cupcakes and garnish with the fresh mint.

Keywords: lemon, boozy, mint, mojito, lemon mint

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  4. I dont think my last comment went through, I’m going away for a girls weekend. I was going to make your famous coconut cupcakes, but then I saw these and theres also your mojito cupcakes I thought about making. Which out of the 3 is your fave? Thanks!

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