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Mojito Cupcakes

Mojito Cupcakes




12 Cupcakes


25 Minutes


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  • 1-1/4 cup all-purpose flour
  • 1 teaspoon Fleischmann's® Baking Powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, unsalted
  • 1/2 cup sugar
  • 2 whole eggs
  • 1/2 cup mojito mix (non-alcoholic)
  • 2 teaspoons lime zest
  • 1 teaspoon vanilla
  • Rum Frosting:

  • 3 cups powdered sugar
  • 1/2 cup butter, unsalted, softened
  • 2 teaspoons Crown® Lily White® Corn Syrup
  • 2 teaspoons rum extract (or rum liquor)
  • 2 to 3 tablespoons milk
  • 1 teaspoon lime zest
  • Mint, fresh to garnish



    For Cupcake:

  1. Preheat oven to 350°F. Line a 12-cupcake pan with liners; set aside.
  2. In a medium bowl, sift together flour, baking powder and salt. In the bowl of electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, scraping down bowl, beat in vanilla and lime zest.
  3. Spoon in flour mixture and mojito mix to the batter, alternating between the two. Divide batter evenly among cupcake pan, about three-quarters full. Bake cupcakes for 10 minutes and rotate the pan, bake additional 10 minutes or until cupcakes are golden brown and have a sight spring back to touch. Transfer to a wire rack and cool.
  4. Rum Frosting:

  5. Beat butter, corn syrup and rum in a large mixing bowl until light and fluffy. Gradually beat in powdered sugar and 2 tablespoons milk. Add additional milk, 1 teaspoon at a time as needed, to reach desired spreading consistency. Add lime zest.
  6. Frost cooled cupcakes and garnish with fresh mint.


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