Mojito Cupcakes

baking, cupcakes, dry January, home cook, recipes -

Mojito Cupcakes

Taking a break this January and joining some of the others who are “drying out”.  We have a lot of great alternatives for you to try and they’re going to set your taste buds a blazing with delicious flavors. We serve the freshest and most creative mixology crafted Mocktails at Coastal Society Bar, so be sure to make a reservation in one of our heated stylish private igloos this season and stay dry and cozy. 

while you’re home keeping “dry” this month check out these yummy mojito cupcakes. Be sure to tag us @Coastal.Society in your posts and pictures. 




For the Cupcakes:

  • 1/2 cup unsalted butter - at room temperature
  • 1 cup granulated sugar
  • 1 large egg + 1 large egg white
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • juice and zest of 1 lime
  • 1/2 cup whole milk
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp rum - for brushing (optional)

For the Frosting:

  • 1/2 cup unsalted butter - at room temperature
  • 1/2 cup (4 oz.) cream cheese - cold
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • zest of 1 lime
  • 2 tsp rum
  • fresh mint leaves and lime slices - for garnish (optional)


    • Preheat the oven to 350 degrees F (180 C). Place paper liners in a 12-cup muffin pan.
    • Using a stand or electric mixer, beat the butter and sugar together for 3-4 minutes, until light and fluffy. Add the egg and egg white, scrape down the sides of the bowl once, and beat on medium speed until combined.
    • Add the oil, vanilla, and lime juice and zest, and continue beating for 1-2 minutes, until well-combined. Pour in the milk and beat on low speed to combine, then sprinkle the cake flour, baking powder, and salt over the batter. Mix again on low speed just until combined and no large streaks of flour remain. Take care not to over-mix.
    • Fill the cupcakes liners 3/4 full. Bake for 20-24 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Let cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
    • When cupcakes are cool, but before frosting, use a pastry brush to lightly coat the tops with rum, if desired.
    • To make the frosting, using a stand or electric hand mixer, beat together the butter and cream cheese for 3-4 minutes, until creamy. With the mixer running on low speed, gradually add the powdered sugar. Increase the speed and beat the frosting, scraping down the sides of the bowl as needed, until frosting is fluffy. Beat in the vanilla, lime zest and rum.
    • Frost cupcakes and garnish as desired.


    1. Cupcakes will last for at least 2-3 days, and are ideally stored in the fridge, because of the cream cheese in the frosting.

    recipe adapted from - pretty dish