Though I made a variety of cupcakes based on tropical and fruity drinks for my birthday, I'm not really a fan of the actual drinks. However, if I am opting for a fruity drink, it's going to be a mojito. They're tart from the lime, spicy from the mint, and a little sweet, but not in your face sweet.
For these cupcakes, I started with a simple yellow cake base and added lime zest and juice. Then I made a rum and lime wash for soaking the cake, and finally topped it with a minty cream cheese icing. I think what really made these cupcakes taste so fresh and spot-on mojito was the fresh mint in the icing! I'll definitely be making these again.
2 sticks of butter, softened
2 c. sugar
3 eggs at room temperature
1/3 c. dark rum
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
Zest of 1 lime
Juice of 2 limes
Scant 1 c. buttermilk
3 cups AP flour
Preheat oven to 350*
Cream together butter and sugar over medium speed for 3-4 minutes.
Add eggs one at a time, mixing well after each addition, scrape down sides if necessary.
Turn mixer on low speed, add rum, vanilla, salt, baking powder and soda.
Add lime juice and zest to a measuring cup, add buttermilk to reach 1 cup.
Alternately add flour and buttermilk-lime mixture, ending with flour.
Mix on low speed until batter just comes together and flour is absorbed.
Line a muffin tin with cupcake liners, add batter to fill cups 3/4 of the way.
Bake for 20-25 minutes, or until a toothpick entered in the center comes out clean.
Cool for 10 minutes, then remove and cool on a rack.
1/4 c. dark rum
Juice of 1 lime
Mix together rum and lime juice, use a pastry brush and lighly apply to each cupcake top, ice immediately.
Mint Cream Cheese Frosting:
1 stick of unsalted butter, room temperature
1 8 oz. block of cream cheese, at room temperature
2 lbs. confectioners sugar
1/4 cup mint leaves, minced
2 tsp. rum
1-4 tbsp. cream or milk
Cream together butter and cream cheese, add mint and rum.
On low speed, slowly add in confectioners sugar, if frosting gets too thick, add milk or cream 1 tbsp. at a time, but be sure to add all sugar.
Ice cupcakes immediately, or keep frosting refrigerated until using.