It’s a classic Cuban cocktail to order if you are out at a restaurant. It’s a great starter drink if you are unsure what to order from all the mixed cocktails. I still remember the first time I had my first mojito. It tasted like freshly made limeade with a hint of mint and a whole lotta rum. LOTS of RUM. You could barely taste the rum that we made batches after batches of mojitos and we had a barrel of fun the entire day. They were so refreshing with a little bit of a kick that I wanted something reminiscent in a sweet treat for our Superbowl party like a mocktail dessert. Boozy cupcakes, oh heck yes.
I knew these would be perfect little bites of tropical heaven to enjoy after feasting on tacos de carnitas. Finger foods require easy finger desserts right? You get a slight hint of the rum paired with the simple vanilla cupcake. If you wanted to taste more alcohol, I suggest poking the tops of the cupcakes and add a glaze of rum before adding the frosting. I have bought a ton of cupcake liners from Bake it Pretty and used the green and yellow flower ones for my husband’s team. Or if you don’t want to use alcohol at all just use vanilla extact. Everyone had loved these cupcakes and were slightly intoxicated…by the name. Cheers!
Adapted from The Boozy Baker
Ingredients:2 ½ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 12 tablespoons (1 ½ sticks) unsalted butter, room temperature 1 ½ cups sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon dark rum 1 ¼ cups buttermilk 2 to 3 sprigs of mint (garnishment) lime slices (cut really small and thin for garnishment)
Lime Cream Cheese Frosting:8 ounces (1 bar) cream cheese, room temperature
3 cups powdered sugar 2 teaspoons dark rum 4 tablespoons (½ stick) unsalted butter, room temperature 1 tablespoon lime zest, about 2 limes 1 tablespoon lime juice
Preheat the oven to 375 degrees. Line two cupcake pans with desired paper liners and set aside. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of the stand mixer, cream the butter and sugar until light and fluffy on medium speed. Slowly add the eggs one at a time and then add vanilla & rum. Slowly incorporate the flour and milk mixture to the butter mixture in alternate additions. Adding ⅓ of batter, then ⅓ milk at time. Mix until combined. Add about ⅔ cup of batter to the cupcake pans. Bake for 18 to 20 minutes, or until golden brown. Remove and place on cooling rack. Frost with Lime Cream cheese frosting. Add a mint leaf and a slice of lime to garnish.
Make the frosting:
In the bowl of the stand mixer, cream the butter, sugar and cream cheese together until combined. Add the lime zest, lime juice, and rum. Mix until combined.
Review: Absolutely scrumptious. I know these mojito cupcakes are not as good as the real thing, but I dare you to go ahead and make the cocktail to pair with the dessert. I would have to say what time shall I come over? Mojito cupcakes and mojitos seem like a match made in eat/drink heaven. I’m inspired to make more boozy cupcakes in other drink flavors. The possibilities are endless….cosmopolitans, sangria, Irish car bombs, and so many more.