Best Mojito Cupcakes Recipes

MOJITO CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
• Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
• Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

MOJITO CUPCAKES (ALSO CAN BE MARGARITA CUPCAKES)

Steps:

• *Cupcakes*.
• Mix together all ingredients for cupcake batter in an electric mixer.
• Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
• *Frosting*.
• Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
• If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!

MIDORI MELON MOJITO CUPCAKES

Steps:

• Preheat to 350°F.
• Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
• Sift flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
• Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
• On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
• Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
• In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
• Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

MOJITO CUPCAKES

Steps:

• 1. Put all dry ingredients into a big bowl.
• 2. Melt the butter in microwave and add the beaten egg to it.
• 3. Add that to the dry ingredients, stirring in the milk and rum until smooth.
• 4. Zest the whole lime, add 1/2 the zest to the bowl.
• 5. Squeeze in 1/2 the lime as well.(Keep other half for icing)
• 6. Finely chop your fresh mint, and add that to the batter, mixing well.
• 7. Split the batter between 12 lined cupcake wrappers into cupcake pan.
• 8. Bake for 10-12 minutes, or until the sides pull away and are golden brown. (tops shoul be spongy to the touch). When done, remove to a wire rack and wait until completely cool before you ice them.
• 9. MOJITO ICING: MIX BUTTER AND POWDERED SUGAR TOGETHER IN A BOWL UNTIL SMOOTH
• 10. ADD THE RUM AND LIME
• 11. SPREAD ICING ON THE TOPS OF THE CUPCAKES AND ADD A SPRIG OF MINT TO EACH FOR GARNISH