Best Mojito Cupcakes Also Can Be Margarita Cupcakes Recipes

MOJITO CUPCAKES

Steps:

• Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.
• While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
• Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
• Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)
• Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
• Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
• While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.
• Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.
• To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MOJITO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• Combine the buttermilk and the mint extract in a bowl and set aside. In a medium bowl, sift together the flour, baking powder and salt and set aside.
• Using a stand mixer on medium-high speed, beat the granulated sugar and butter together until pale, light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition; scrape down the sides of the bowl. Add the rum, vanilla and lime zest and juice and mix until combined. Add the dry ingredients and buttermilk mixture in alternating batches and mix until just combined.
• Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Cool the cupcakes on a cooling rack for 5 to 10 minutes.
• For the mojito syrup: In a small saucepan, combine the granulated sugar, butter and 1/4 cup water over medium-high heat. Bring the mixture to a boil and cook, stirring often, until the butter is melted and the sugar is dissolved. Off heat, carefully add the rum and mix until incorporated. Add the mint extract and lime zest and mix until combined.
• For the frosting: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the rum, lime juice and salt and mix on medium-high speed until incorporated and fluffy.
• To assemble: Brush the mojito syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to cool completely and absorb the syrup before topping with the frosting.

MOJITO CUPCAKES (ALSO CAN BE MARGARITA CUPCAKES)

Steps:

• *Cupcakes*.
• Mix together all ingredients for cupcake batter in an electric mixer.
• Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
• *Frosting*.
• Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
• If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!

MARGARITA CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two standard muffin tins with paper liners.
• In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter.
• Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely.
• Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest.