Mojito Cupcakes Recipe

Mojito Cupcakes:

Who could resist these Mojito Cupcakes on a warm summer’s day. Mojito Cupcakes (courtesy of Good Food Channel)
Mojito Cupcakes
(courtesy of Good Food Channel)

Mojito Cupcakes

Prep Time: 30 minutes

Cook/Chill Time: 20 minutes

Yield: Makes approx.24

These Mojito Cupcakes sound incredibly refreshing, and I am definitely going to have a go at making these, so that Erik and myself can have a fantastic sweet snack after we have finished a hard day's gardening. Can't wait to taste them.


    For the Cupcakes:
  • 250 gm unsalted butter, soft
  • 250 gm caster sugar
  • 4 eggs, room temperature
  • 250 gm self-raising flour
  • For the Frosting:
  • 250 gm unsalted butter, soft
  • 550 gm icing sugar
  • For the Mojito flavouring:
  • 75 ml white rum
  • 2 tbsp light soft brown sugar
  • 2 limes, juice of
  • Mint leaves, to decorate


  1. For the Cupcakes: heat the oven to 180C/160C fan/gas4. In a mixer combine the butter and sugar. Once this is fluffy, add the eggs, one by one.
  2. Add the flour and once this has mixed in well, spoon into cupcake cases and bake for 17 minutes.
  3. Test to see if the cakes are firm but springy to the touch - if so remove from the oven and allow to cool.
  4. When they are cooled, use a pastry brush to brush white rum on the top of each cupcake. Repeat twice, allowing the rum to soak into each sponge.
  5. Brush fresh lime juice onto each cake, again allowing to the juice to soak into the sponge. Finish by sprinkling the soft brown sugar onto the top of each sponge. This will dissolve as it makes contact with the rum and the lime juice.
  6. For the Frosting: in a bowl, combine the butter with 500 gm of the icing sugar, ad once this has mixed well, add the remaining rum and lime juice.
  7. Blend for 3 minutes, and then, if it is too runny, add an extra 50 gm of icing sugar.
  8. Either spoon an swirl the frosting onto the cooled sponges, or pipe with a nozzle and piping bag. Finish off with a slice of lime and a sprig of mint. Enjoy!

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