Boozy Lemon Mojito Cupcakes

These boozy lemon mojito cupcakes are made with two types of rum, a batch of powdered sugar, and only six ingredients. The result is surprisingly delicious – the perfect way to celebrate Cinco de Mayo or any night you want something sweet and refreshing on your lips!

These mojito cupcakes are the perfect dessert for a party. They’re light, refreshing and delicious! The best part? They only require two ingredients!

Since I began writing in 2010, I’ve been following a few culinary blogs. Jessica of How Sweet Eats, one of those blogs, has become a great friend of mine. 

1636285401_155_Boozy-Lemon-Mojito-Cupcakes

I can’t believe I’m calling her my friend since she is total #dessertgoals and someone I’ve admired for years. However, we’ve formed a friendship through sweets (and, let’s be honest, alcohol) over the years. I’ve even done some work for her in terms of photography (like these Peanut Butter Pretzel Truffles).

So I responded YAAS when Jessica asked me to share a dish from her new book, The Pretty Dish.

1636285402_492_Boozy-Lemon-Mojito-Cupcakes

Because Jessica and I both like dessert and drinks, it seemed only natural that I offer a cocktail dessert recipe. These Lemon Mojito Cupcakes, for example. Real rum is included. Yeeeee.

Jessica’s style is one of my favorites since she always manages to produce a dessert that is both familiar and distinctive. It’s something I try to achieve in my recipes as well, which may explain why I like Jessica so much.

1636285403_855_Boozy-Lemon-Mojito-Cupcakes

So, without further wasting your wonderful Tuesday, here are Lemon Mojito Cupcakes from Jessica’s new cookbook, The Pretty Dish. Enjoy!

1636285405_524_Boozy-Lemon-Mojito-Cupcakes

Print

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 18 minutes
  • Time spent: 33 minutes
  • 1 batch yields 12 cupcakes.
  • Cupcakes are a kind of dessert.
  • Baked method
  • American cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 18 minutes
  • Time spent: 33 minutes
  • 1 batch yields 12 cupcakes.
  • Cupcakes are a kind of dessert.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 18 minutes
  • Time spent: 33 minutes
  • 1 batch yields 12 cupcakes.
  • Cupcakes are a kind of dessert.
  • Baked method
  • American cuisine

Ingredients

to make the cupcakes

  • 1 1/2 cups flour for cake
  • 1 teaspoon powdered baking soda
  • salt (1/4 teaspoon)
  • 1/2 cup room temperature unsalted butter
  • 1 pound of sugar
  • 1 whole egg + 1 whole egg white
  • 2 tablespoons oil (vegetable)
  • 1 tbsp lemon zest (freshly grated)
  • 1 teaspoon extract de vanille
  • 1/2 teaspoon lemon essential oil
  • 1/2 gallon of whole milk

a frosting recipe:

  • 1/2 cup room temperature unsalted butter
  • 1/2 cup room temperature cream cheese
  • 2 and a half cups powdered sugar
  • 1 teaspoon extract de vanille
  • 1 teaspoon lime zest (freshly grated)
  • rum, 2 tablespoons
  • Garnish with fresh mint leaves

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. In a 12-cup muffin tray, place paper liners.
  2. Combine the flour, baking powder, and salt in a small mixing dish.
  3. Cream the butter in the bowl of an electric stand mixer until smooth. Add the sugar and continue to beat for another 3 to 4 minutes, or until the mixture is light and fluffy. On medium speed, beat in the egg and egg white until well incorporated. 1 to 2 minutes, or until mixed, add the oil, lemon zest, vanilla, and lemon essence. Add half of the dry ingredients to the mixer on low speed. With the mixer running, pour in the milk and stir to incorporate. Mix in the remaining dry ingredients on medium speed until the batter is completely mixed.
  4. Fill the cupcake liners about three-quarters full. Bake for 16 to 18 minutes, or until golden on top and firm in the middle, on a baking sheet. Allow to cool fully before applying the frosting.
  5. Combine the butter and cream cheese in the bowl of an electric stand mixer equipped with the paddle attachment and beat until creamy. Gradually add the powdered sugar to the mixer on low speed. Increase the mixer’s speed to high and beat the frosting until frothy and blended, scraping down the sides of the bowl as required. Combine the vanilla, lime zest, and rum in a mixing bowl.
  6. Cupcakes should be frosted and garnished with fresh mint.

Lemon, boozy, mint, mojito, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint, lemon mint

These “mojito cupcakes using cake mix” are a perfect summertime dessert. The lemony flavor and the minty flavor really make these cupcakes stand out.

Related Tags

  • mojito cupcake recipe my cafe
  • mojito cupcakes, hummingbird
  • strawberry mojito cupcakes
  • lemon cupcakes
  • mojito cupcakes food network

Leave a Comment

Your email address will not be published.

Scroll to Top