These mojito cupcakes are the perfect lime-flavored dessert without any alcohol. Your summer will be complete when you make a batch of these cupcakes.
Anytime I go somewhere new, I always get my absolute favorite drink on the planet — a mojito (non-alcoholic of course). There is just something about that lime and mint flavor together with just a hint of salt that makes me just feel like I am living my best life – ha!
Today — I am taking that favorite drink of mine, and popping it into cupcake form!
These cupcakes turned out so much better than I ever thought. The mint flavor really shines through and the best part? They hold up extremely well in the refrigerator!
How to Make Mojito Cupcakes
Just in case you want to know how to make a Mojito Mocktail, you can click here to get mine and Kayla's recipe. It is delicious!
Start by mixing together your sugar and your lime zest. By doing this, you are releasing the lime oils into the sugars and infusing it.
Mix everything together according to the recipe directions. Your batter becomes this delicious lime-infused cupcake batter that I seriously cannot even begin to explain to you. You just have to trust me.
Fill your cupcake liners 2/3 of the way full and bake in a 350-degree oven for about 15-20 minutes.
While the cupcakes are baking, take the leftover limes that used for zest and juice and put in a saucepan with the sugar, water, and mint leaves. We are making a lime and mint simple syrup.
Remove from the oven and poke holes into the cupcakes. Take the lime syrup and brush the tops of the hot cupcakes. Do not skip this step because this really infuses those cupcakes with some of the best flavors you have tasted.
Let the cupcakes rest. While the cupcakes cool, you can make your buttercream icing.
Let's Make Some Icing!
I love these new Wilton disposal bags — everything including the tip can be thrown away when done. These have literally saved my life when it comes to piping icing.
Mix together butter and shortening. Then add in your mint extract, powdered sugar as well as heavy cream. Beat together until you get your perfect consistency according to the recipe.
Then when the cupcakes are cooled, pipe on your icing. I love icing so I always add more icing than the cupcake. How much icing you use is totally up to you.
Decorating Those Cupcakes
Now — here is the fun part! We used these Key Lime Sprinkles from Sweets & Treats to decorate our cupcakes. But — we did not stop there.
In a bowl, we combined some of the sprinkles, some lime zest, and flaky sea salt together and then sprinkled on the top of cupcakes. Of course, we topped them with a sprig of fresh mint for the perfect finish!
They turned out perfect don't you think?
For the cupcakes
- 1¾ all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup sugar
- zest of 2 limes
- ½ cup cold unsalted butter, cubed
- 2 large eggs, room temperature
- 3 Tbsp fresh squeezed lime juice
- ¾ cup milk
- 1/2 tsp rum extract
For the Lime Mint Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- Leftover limes from zest and juice
- 1 sprig of mint leaves pulled off the stem
For the Frosting
- ½ cup unsalted butter, room temperature
- ¼ cup shortening
- 1lb powdered sugar
- 1 tsp mint extract
- ½ cup heavy whipping cream
- Flaky Sea Salt
- Lime Green Sprinkles
- Lime Zest
- Mint Leaves
For the cupcakes
- Preheat oven to 350 F. Line cupcake pans with liners.
- Zest the 2 limes into a small bowl and pour the sugar over it. Using your fingers, combine the sugar into the lime zest until the sugar and lime come together.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
Add the lime sugar and beat until incorporated, about 1-2 minutes.
- One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
- Add the lime juice and rum extract and mix in.
- In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour.
- Turn the mixer back on to medium-high speed for 10 seconds.
- Fill cupcake liners ⅔ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- While the cupcakes are cooking, mix together in a saucepan on the stove all the ingredients for the syrup. Heat on medium high until sugar dissolves. Set aside.
- Once the cupcakes come out poke several holes in the top of each cupcake going down to the base. Using a kitchen brush, brush on the syrup on top of each cupcake until they are soaked. Be generous!
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
- Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
- Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
- Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
- Fill a Wilton Disposable piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
- Pipe a swirl of buttercream onto each cooled cupcake.
- Mix together in a bowl some of the Lime sprinkles, the lime zest and a pinch of flaky sea salt.
- Garnish the cupcakes with a mint sprig, and the sprinkles.
Whipped Mint Buttercream
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 129mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 2g