- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 12 cupcakes
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 12 cupcakes
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
- 1–2 tablespoons white rum
- small mint leaves & lime wedges, for garnish
Instructions
- 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!
