Today is a perfect day for some mojito cupcakes. It finally got cold here in Brooklyn, real-cold, like I’m-actually-wearing-my-hat-cold. Everyday I found myself running to my bed to find some warmth after work. On these chilly days, something warm and tropical seems like the perfect getaway, even if you’re only going away for a few minutes while you eat this cupcake.
My dear friend Jackie has one of those awkward birthdays that fall between Christmas and New Year, and every year I am out of town and am not able to properly celebrate her birthday. So I try to overcompensate. I have found the best way to overcompensate is with cupcakes. People aren’t allowed to be annoyed at you when you give them a dozen delicious cupcakes! Last year, I made Jackie these cupcakes for her birthday.
Why mojito cupcakes in the middle of winter? Well there’s a funny story that involves me, Jackie, and mojitos. One afternoon after work, some coworkers were enjoying an adult beverage or two on a lovely outside patio. Before we left work that day Jackie mentioned how delightful a mojito would be – something light and crisp, fruity, but not too sweet. I agreed, fantastic plan. I arrived slightly ahead and ordered myself, only myself, a refreshing mojito. Just as Jackie arrived, so did my drink
So yes, I am a jerk. I ordered a mojito for myself without even thinking about getting one for the friend who thought of the idea in the first place. I admitted my folly and we laughed, but I was still a jerk. I think these cupcakes finally make up for that jerky-jerk move. Luckily, Jackie and I have gone on to share many cocktails together whether on the road for a science teacher conference (we’re cool like that), a girls’ weekend, happy hour, or just a beach day. She is a true friend who deserves infinite mojitos.
These mojito cupcakes don’t just have a great back-story, they have a great taste. I used my vanilla cupcake recipe but replaced the vanilla bean with lime zest and added some chopped mint. The rum glaze on top is divine, like I was licking the bowl instead of rinsing it off divine. The mojito Swiss meringue buttercream is a perfect balance to the sweet glaze and wonderfully creamy. Overall this cupcake is sweet, moist, tender, and tasty with plenty of minty-lime goodness.
One Year Ago: Chocolate Peanut Butter Cupcakes
Print the Recipe!
Adapted from Tie Dye Cupcakes
Yield – 18 cupcakes
1 cup sugar
zest of one lime
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon lime juice
2/3 cup milk
5 mint leaves, thinly sliced
- Preheat the oven to 350 F.
- In the bowl of a mixer add the sugar and the lime zest, massage together with your fingers.
- Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
- Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the yogurt, oil, eggs, and lime juice. Pour this into the mixer and combine. Scrape down the bowl as needed.
- Slowly add the milk and turn on high for a few seconds.
- Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
- Bake for 15 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Adapted from The Baker Chick
1/2 cup sugar
1/8 cup (2 tablespoons) water
2 tablespoons unsalted butter
1/4 cup white rum
zest of one lime
5 mint leaves finely chopped
- In a small saucepan heat the sugar, water, and butter until the mixture is bubbling and the sugar is dissolved.
- Turn off heat and stir in the rum, lime zest, and mint leaves.
- Let cool slightly for about 5 minutes to give the mixture time to marry.
- While the cupcakes are still warm, poke each cupcake with a knife about 4 times. Dip the top of each cupcake in the rum glaze.
- Once you have dipped all the cupcakes, go back through and re-dip each cupcake. Let the cupcakes with the glaze cool completely before frosting.
Mojito Swiss Meringue Buttercream
Adapted from Brave Tart
3 3/4 ounces egg whites
3 3/4 ounces sugar
pinch of Kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons lime juice
8 mint leaves, finely chopped
1 lime cut into slices + mint leaves for garnish
- Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Place the mixing bowl in a double boiler. The pot only needs to have a thin layer of simmering water.
- Whisk the egg whites frequently while they heat. Cook until the mixture is no longer gritty.
- Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch. The egg whites should have whipped into a stiff, shiny, meringue.
- With the mixer still going on medium speed, add in the butter 1 tablespoon at a time. The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
- Add the lime juice 1 tablespoon at a time on low speed, it’ll take a minute for the buttercream to absorb the liquid. Add in the chopped mint leaves for the final mix.
- Place the buttercream in a piping bag with a large star tip. Pipe a small swirl on each cupcake.
- Garnish with a lime wedge and a mint leaf.