These boozy mojito cupcakes are the perfect summer treat. It may start with boxed mix but is jazzed up with lime, mint, and rum not only in the batter but also the frosting!
This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.
Today may be June 10th, but June 13th is Cupcake Lovers Day! I couldn’t wait until the day of to share these cupcakes. Besides, this way you have advanced notice and no excuse not to make these to celebrate the occasion.
But before I get into the cupcakes themselves, let’s talk about eggs, because they are one of the most important ingredients in baking – adding moisture, color, flavor, and nutritional value. And while the whites contain the egg’s high quality protein, riboflavin, and selenium, the majority of the nutrients are actually in the yolk such as vitamin D, choline, lutein, and zeaxanthin.
In other words, don’t skimp on the yolks!
More fun facts? There’s a really good chance the eggs in your fridge came from an egg farm right here in Ohio it is ranked #2 in the national for egg farming, producing over 10 billion eggs a year. Obviously I live in Ohio so I know for sure that’s where mine are coming from.
When purchasing eggs from the grocery store, I bet you typically buy large eggs if you’re a baker because they are the best. But if you have a different size in your fridge or are lucky enough to have a hook-up with a local egg farm like me, you should be aware that different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe to fail, so use this conversion chart to see how to substitute different sizes.
But if you don’t know what size you are starting with another option is to weigh them, which is what I do with my farm-fresh eggs as their sizes vary within the carton. So pull out your handy kitchen scale and sort away.
How to size Farm Fresh eggs:
- Small Egg ~1.5 oz
- Medium Egg ~1.75 oz
- Large Egg ~2.0 oz
- Extra Large Egg ~2.25 oz
- Jumbo Egg ~2.5 oz
Mojito Cupcakes Ingredients:
- Greek Yogurt*
- Canola Oil
- Fresh Mint
- White Rum
- White Cake Mix
- Powdered Sugar
It is important to note that all the ingredients with a (*) should be set at room temperature for 30 minutes prior to baking. Especially for the eggs, this step allows for easy mixing of the batter. Once you have all your ingredients ready to go.
You will notice in that list a box of white cake mix. Oh yes, one of my secrets to making fun cupcakes easier is to jazz up a boxed mix. With the amount of rave reviews these cupcakes got I don’t see any shame in it. So kick up your feet and enjoy a mojito cupcake on your porch for National Cupcake Lovers Day! Maybe even serve it with a real mojito ;-).
Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. You can also follow the OPA on Twitter, Instagram, Facebook, and Pinterest. for more eggs recipes, nutrition, and safety tips.
Three years ago: Bacon & Blue Cheese Broccoli Salad
Six years ago: Greek Stuffed Peppers
Seven years ago: Oven-Fried Granola Chicken Tacos with Mango Crema
Eight years ago: Greek Hummus Dip with Homemade Pita Chips
Nine years ago: Breakfast Stromboli
Eleven years ago: Lunch Lady Peanut Butter Cookies
- 3/4 cup milk, room temperature
- 1/2 cup mint leaves, bruised
- 1/2 cup plain Greek yogurt, room temperature
- 1 box white cake mix
- 3 eggs, room temperature
- 1/3 cup canola oil
- 1/4 cup fresh lime juice
- Zest from 1 lime
- 2 Tbsp white rum*
- 2 Tbsp white rum*
- 2 sprigs fresh mint
- 1-1/2 cups unsalted butter, room temperature
- 2 Tbsp fresh mint leaves, minced
- 1-1/2 Tbsp lime juice
- 3 Tbsp white rum*
- 1/4 tsp salt
- 4-1/4 cups powdered sugar
- Fresh mint, for garnish
- Fresh lime slices, for garnish
- In a small sauce pan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
- While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups and set aside.
- In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
- Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.
While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
- Also while the cupcakes are baking prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
- Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.
*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).
Source: Cupcakes adapted from my Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.