Mojito Cupcakes

Directions

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.

While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups 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.

Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.

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.

Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.

*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).

Erin adapted this recipe from her Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.

Erin is the brains and photographer behind The Spiffy Cookie, a food blog that is about more than just desserts. Erin shares a diverse array of recipes from simple to complex, healthy to sinful, and sweet to savory. There's something for everyone, for every occasion!