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Mojito Cupcakes

5 from 2 reviews
  • Author: Sarah Fennel
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 12 cupcakes 1x
  • Author: Sarah Fennel
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 12 cupcakes 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 12 cupcakes 1x

Ingredients

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
  • 12 tablespoons white rum
  • small mint leaves & lime wedges, for garnish

Instructions

  1. Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners.
  2. In a large bowl, combine the coconut oil, sugar, eggs, salt, and vanilla extract. Stir in rum, yogurt, lime zest and juice.
  3. In a separate bowl, sift together flour and baking powder. Incorporate into wet ingredients.
  4. 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.
  5. 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!
  6. Transfer frosting into a piping bag fitted with a large star tip. Frost cupcakes, then top with small mint leaves and a lime wedge!