Blackberry Mojito Cupcakes

Blackberry Mojito Cupcakes

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family. 

Though I usually find cupcakes on the twee side, these cupcakes are special. I’m not sure if it’s the limey pound cake on the bottom or the tart berry-hued buttercream; It could also be the big fresh berry and mint leaf planted on top that sets these little cakes apart. If you want to make cupcakes and need to wow, this is the cupcake for you.

Looking for more beach drink-inspired sweet treats? Check out more of my favorites.

Blackberry Mojito Cupcakes

Blackberry Mojito Cupcakes

Start-to-Finish: 1 hour 30 Minutes
Hands-on Time: 45 Minutes
Makes 24 cupcakes

Ingredients

For the Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon mint oil
  • 3 tablespoons dark rum (I recommend Kraken or Captain Morgan)
  • Zest of 2 limes
  • 2/3 cup lime juice, about 5 or 6 limes

For the Blackberry Buttercream

  • 12-oz blackberries, divided
  • 1 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 cup unsalted butter, softened
  • 1/4 teaspoon salt
  • 7 cups powdered sugar, more or less
  • Mint sprigs for garnish

Method

For the Cupcakes

  1. Preheat oven to 350° F.
  2. Whisk together the flour, salt, baking powder and baking soda in a medium bowl. Set aside.
  3. Beat the butter and sugar on high speed until fluffy. On medium speed, beat in the eggs one at a time, making sure they are completely blended before adding the next. Lower speed and add the mint oil, rum and zest and blend until smooth.
  4. On low speed, add the flour mixture in three additions, alternating with the lime juice and beating well until smooth with no lumps remaining.
  5. Line muffin tins with paper cups and scoop the batter into them (I like to use a 1/4 cup/60 ml ice cream scoop) filling them halfway. Bake in the middle of the preheated oven for 20 minutes, then rotate the pans and bake another 5 minutes or until the edges are browned and they spring when lightly pressed. Cool on racks.

For the Blackberry Buttercream

  1. Reserve 24 of the prettiest berries and set them aside. Combine the remaining blackberries, sugar and lime juice in a small pan, smashing the berries to a puree. Bring to a boil and let bubble for one minute. Remove the pan from the heat and strain the sauce through a fine mesh strainer. Cool completely before continuing.
  2. Beat the butter with 3 cups of the powdered sugar on medium speed. Add the salt and 1/4 cup of the strained berry puree and once mixed, slowly add the remaining powdered sugar. If it is too thin, add more powdered sugar. If it’s too thick, thin it with more berry puree.
  3. Fill a pastry bag with a fluted tip and pipe the icing around the tops of the cupcakes. Nestle a fresh blackberry and mint sprig on top. Chill if not serving right away. Bring back to room temperature before serving.
  4. Make-ahead: Cupcakes can be made up to one day ahead, un-iced and covered at room temperature or frozen for up to 1 month. If making ahead, ice up to 1 day ahead and refrigerate and garnish up to 2 hours before serving.

Blackberry Mojito Cupcakes

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