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Three cupcakes in green cupcake cases topped with a mint leaf Tried & Tested

Mojito cupcakes

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Why not try these tasty mojito cupcakes. Great for entertaining at a dinner party with friends or as a treat.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

For the cupcakes

  • 120ml 4⅛ fl oz Buttermilk
  • ½tsp ½tsp Dark rum
  • 210g 7½ oz Plain white flour (we use Allinson) Plain white flour
  • 110g 4 oz Butter (unsalted) room temperature
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) room temperature
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tsp 1tsp Baking powder
  • 1 1 Salt

For the syrup

  • 100g 3½ oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
  • 1tbsp 1tbsp Water
  • 2tbsp 2tbsp Dark rum
  • Mint leaves a few
  • 2 2 Lime zest

For the buttercream

  • 50g 1⅞ oz Butter (unsalted) room temperature
  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Mint leaves chopped
  • ½tsp ½tsp Dark rum

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4). Line a mini muffin tin with paper cases.

  2. Classic mode Step 2

    In a small bowl, mix together the buttermilk, rum and vanilla extract.

    Ingredients for this step

    • 120ml 4⅛ fl oz Buttermilk
    • ½tsp ½tsp Dark rum
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    In another bowl, mix together the flour, baking powder and salt.

    Ingredients for this step

    • 210g 7½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 1 1 Salt
  4. Classic mode Step 4

    In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy.

    Ingredients for this step

  5. Classic mode Step 5

    Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition.

    Ingredients for this step

    • 2 2 Egg(s) (free range) room temperature
  6. Classic mode Step 6

    Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture.

  7. Classic mode Step 7

    Add another 1/3 of the flour, then the remaining buttermilk, and finally the remaining flour. Scrape the edges of the bowl to ensure all of the flour has been incorporated.

  8. Classic mode Step 8

    Pour the mixture into the prepared tin, filling the cases halfway and bake for 20 mins in a preheated oven.

  9. Classic mode Step 9

    Meanwhile, prepare the syrup. In a small saucepan, bring the water and sugar to the boil. Once the sugar dissolves, remove from heat and add rum. Then add the zest of lime and mint.

    Ingredients for this step

    • 100g 3½ oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
    • 1tbsp 1tbsp Water
    • 2tbsp 2tbsp Dark rum
    • 2 2 Lime zest
    • Mint leaves chopped
  10. Classic mode Step 10

    Let this steep for 5 minutes, then pass the syrup through a sieve into a bowl, discarding what is left over.

  11. Classic mode Step 11

    Once the cupcakes are cool, use a skewer to make a hole in the centre of each cupcake.

  12. Classic mode Step 12

    Get a piping bag with a small round nozzle and poke the end of the nozzle into the hole you’ve made in the first cupcake, and pour some of the syrup into the bag, filling the cupcake. Alternatively poke holes in the cupcakes with a skewer and drizzle the syrup into the holes with a spoon.

  13. Classic mode Step 13

    To make the icing, beat the butter at high speed in an electric mixer until creamy.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) room temperature
  14. Classic mode Step 14

    Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed.

    Ingredients for this step

    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  15. Classic mode Step 15

    Scrape the edges of the bowl, add the rum and chopped mint. Beat one last time at medium speed.

    Ingredients for this step

    • ½tsp ½tsp Dark rum
    • 1tsp 1tsp Mint leaves chopped
  16. Classic mode Step 16

    Once cupcakes are fully cooled, ice with the buttercream icing. Decorate with slices of lime and mint leaves.