Boozy Mojito Cupcakes: an infusion of lime, mint, and rum, all in one little cupcake!
I’ve always felt that pairing liquor and dessert together is a magical thing. A dessert and cocktail all in one, packed with delicious and exciting flavors. And it’s freaking fun.
Case in point: Mojito Cupcakes. They’re the Miss America of boozy baking. They’re pretty, crowd-pleasing, and talented AF.
And by talented I mean they do a little dance in your mouth that will have your tastebuds jumping for joy.
When I think of mojitos, I think of caipirinhas (a close cousin made with Brazilian rum, lime, and sugar).
My freshman year in college, I was in a scholars group focused on social justice and community service. In January, we traveled to Brazil to do service work in Bahia. There, the drinking age is 18, so we were all stoked to be able to go out legally (not the usual fake ID business we had gotten used to going to school in New York City).
One night, we went to a huge outdoor plaza filled with locals. People were taking part in live music, dancing, and having a great time. We drank our caipirinhas, soaking it all in. It was muggy and hot, with the slightest breeze blowing in from the nearby ocean.
Someone was shouting at me from a nearby table. My eyes widened and I exchanged questioning glances with my friends. Uhh… heh? I thought.
“Leensee Lohan!” Someone said, drunkenly pointing at me.
“Oh my god, they think you’re Lindsay Lohan,” said my friend, laughing.
Oh. Lol. I thought.
This had happened to me throughout my childhood. The years following The Parent Trap were filled with people telling me I looked like Lindsay Lohan.
In more recent years, people had been following up with “…but, you know, before she got into drugs.”
This Leensee business was not new to me. So I rolled with it. I waved. They asked for pictures. I obliged. We drank more caipirinhas and laughed as the night grew longer.
I still have the pictures from that night, though with all that tropical humidity, there’s no way I’m showing the photo evidence. But it was hilarious.
Anyways. Mojitos. Love ’em.Print
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 12 cupcakes 1x
For the cupcakes
- 1/2 cup coconut oil
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup white rum
- 1/4 cup plain yogurt
- zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
For the frosting
- 3/4 cup butter, room temperature
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh mint leaves, small diced
- 1/2 teaspoon mint extract
- 1–2 tablespoons white rum
- small mint leaves & lime wedges, for garnish
- Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners.
- In a large bowl, combine the coconut oil, sugar, eggs, salt, and vanilla extract. Stir in rum, yogurt, lime zest and juice.
- In a separate bowl, sift together flour and baking powder. Incorporate into wet ingredients.
- Scoop batter into cupcake molds, filling 3/4 of the way up. Bake for 25-30 minutes, until the cupcakes are light golden brown and a knife comes out clean when inserted into the center of the cupcakes. Allow to cool completely before frosting.
- To make the frosting, place all ingredients in a standing mixer with a whisk attachment and beat until light and fluffy, about 2 minutes. Begin with 1 tablespoon rum. If too thick, add in 1 more tablespoon!
- Transfer frosting into a piping bag fitted with a large star tip. Frost cupcakes, then top with small mint leaves and a lime wedge!