June 13, 2022
These Mojito Cupcakes by Ohio food blogger The Spiffy Cookie are the perfect summer treat! While they may start with boxed cake mix, these zesty cupcakes are jazzed up with lime, mint and rum for an unforgettable flavor!
- Prep: 1 hr
- Cook: 30 mins
1 hr 30 mins
- Yields: 2 Dozen
In a small saucepan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
Also, while the cupcakes are baking, prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).