IMPORTANT: These cupcakes do contain alcohol so please eat responsibly
My sister and I made these cupcakes for her friend’s 21st birthday and they were a hit! The icing does have some mint leaves so if you do not like textured frosting, feel free to ignore that although you will miss out on the taste (we have mint in our front yard so they were quite nice to incorporate) but otherwise these were delicious and fun!
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 tbsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 limes, zested and juiced
- 1/4 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon fresh mint chopped (use food processor of possible)
For the rum syrup:
- 1/2 cup sugar
- 1/8 cup water
- 2 tablespoons butter
- 1/4 cup rum
- 5 Mint Sprigs
For the frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 2 tablespoons chopped mint
- 1 teaspoon rum
- 5 cups confectioners’ sugar
- Mint sprigs for garnish (optional)
To make the cupcakes:
Preheat the oven to 325 F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice, chopped mint and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
In a small saucepan, combine sugar, water and butter over medium-high heat.
Bring the mixture to a boil, stirring often.
When the butter is melted and the sugar is dissolved, remove from the heat.
Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.
Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.
Add confectioners’ sugar in 2 additions. Beat until creamy.
Add more icing sugar or juice as needed for easy spreading.
Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!