Throw Back Thursday ~ Mojito Cupcakes with Mint Frosting

Seriously – yum.  I don’t even know if I need to introduce these delicious looking cupcakes – but they are perfect for the upcoming St. Paddy’s Day celebrations!  Enjoy! ~ Heather

Mojito Cupcakes with Mint Frosting

I’m sure most of you have tried the tasty highball drink made with rum, muddled mint leaves, sugar and lime. If you haven’t tried it, you’re missing out! Inspired by the mojito (pronounced “moHEEtoe”) these cupcakes are a nice switch from the usual mint goodies that are abundant as St. Paddy’s Day approaches. Or, make mini cupcakes to serve at a spring tea. Or … well, Cinco de Mayo isn’t *that* far off, right?

I used the 1-2-3-4 cake recipe found on the back of the Swans Down® cake flour box as my foundation and added lime juice, lime zest and rum extract to give it the mojito twist. Mint can be a bit overpowering if too much is used, so I chose to use it in the frosting only. And if I had had rum on hand, that certainly would have made its way into at least the frosting. Maybe next time. 😉

Mojito Cupcakes with Mint Frosting

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 18 cupcakes

Mojito Cupcakes with Mint Frosting

Cupcake recipe adapted from Swans Down's "1-2-3-4 Cake."


    For the cupcakes:
  • 1 stick unsalted butter, softened
  • 1 c. granulated sugar
  • 1.75 c. Swans Down cake flour, sifted
  • 2 eggs
  • 1/2 c. milk
  • 1.5 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. rum extract
  • Zest from 2 limes
  • 1/4 c. lime juice
  • For the frosting:
  • 8 oz. plain cream cheese, softened
  • 1/2 stick unsalted butter, softened
  • 1.5 c. powdered sugar
  • 1 tsp. rum extract
  • 1/8 tsp. mint extract
  • Mint leaves for garnish (optional)


    For the cupcakes:
  1. Preheat oven to 350 degrees. Place cupcake wrappers in pan.
  2. Cream butter in large bowl until smooth. Gradually beat in sugar until light and fluffy.
  3. Sift the flour with the baking powder and salt. Add eggs one at a time to creamy mixture, beating well after each addition.
  4. Add flour mixture alternately with milk and extract, blending after each addition.
  5. Add lime zest and lime juice and blend thoroughly. Note: Do not overbeat!
  6. Pour batter into wrappers, no more than 3/4 full.
  7. Bake 20-25 minutes until toothpick inserted comes out clean.
  8. Cool in pan for 5 mins.; remove from pan and finish cooling on rack before frosting.
  9. For the frosting:
  10. In large bowl, beat cream cheese and butter until smooth.
  11. Add powdered sugar 1/2 c. at a time to creamed mixture and beat until smooth.
  12. Add extracts and blend thoroughly. Allow frosting to rest in fridge for 30 mins before using.
  13. Spread frosting with knife or pipe on top. Garnish with mint leaf.

Mojito Cupcakes with Mint Frosting | Who Needs A Cape?

Slow Cooker Mushroom Quinoa
Almost No Bake Peanut Butter & Jelly Dessert


  1. Susan | LunaCafe says:

    These are so pretty! Love how you kept the mint to the frosting only. The contrast with the cupcake is great.

Speak Your Mind