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–+ servings
5 from 2 votes

Small Batch Mojito Cupcakes

Moist, fluffy vanilla lime cupcakes topped with a mint rum cream cheese frosting
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Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese, cupcakes, key lime, mint, mojito, small batch
Servings: 6 cupcakes

Ingredients

Vanilla Lime Cupcakes

  • 100 g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 90 g granulated sugar (scant ½ c.)
  • 1 tbsp. lime zest (~1 large lime)
  • 41 g unsalted butter cubed, room temperature (3 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg white room temperature
  • 85 g buttermilk (3 oz.)
  • 1 tsp. vanilla
  • 2 tbsp. white rum for soaking

Mint Rum Cream Cheese Frosting

  • 110 g cream cheese room temperature (½ c.)
  • 85 g unsalted butter room temperature (¼ c. + 2 tbsp.)
  • ⅛ tsp. salt
  • 180 g powdered sugar (1 ½ c.)
  • 1 tbsp. white rum
  • ½ tsp. mint extract

Instructions

Vanilla Lime Cupcakes

  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  2. To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, lime zest, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and only tiny clumps remain.
  3. Add in the vegetable oil, egg white, buttermilk, and vanilla. Beat just until combined.
  4. Distribute the batter evenly between the six liners. Bake for 15-20 min., or until a toothpick inserted in the center of the cupcakes comes out clean.
  5. Use a toothpick to poke many small holes into the top of each cupcake. Use a pastry brush to brush rum over each of the cupcakes. Set aside to cool.

Mint Rum Cream Cheese Frosting

  1. With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and fluffy (~2 min.)
  2. Add half of the powdered sugar to the frosting and beat until combined, then repeat with the remaining half.
  3. Add in the rum and mint extract and beat for an additional minute.
  4. Once the cupcakes have completely cooled to room temperature, transfer the frosting to a piping bag and frost each cupcake. Top with key lime slices and fresh mint if desired. Serve and enjoy!

Notes

Because the frosting contains cream cheese, it does need to be stored in the fridge. I recommend waiting to frost the cupcakes until right before you serve them!