Mojito Cupcakes with Lime Rum Cream Cheese Frosting

Mojito Cupcakes! Yes please! These are so cute, and perfect to make for the end of summer!  I love the mint garnish.  And of course, any recipe is better with some rum in it right? I have 2 recipes today. I have the regular mojito cupcakes, but I didn't forget about the newest healthy thing, a gluten free mojito recipe. You can find that at the bottom.  So if you are gluten free or not, you can enjoy this fantastic recipe and share with all your friends, or not. For me, probably not. 

Ingredients:

1 cup milk
1/2 C fresh mint, roughly chopped and bruised
Zest and juice of 1 lime
2 tsp dark rum (I used 3tsp of Malibu)
1 1/4 cups all-purpose flour
2 Tbsp cornstarch (Skipped this part)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
Limes OR fresh mint leaves to garnish


Directions:
Combine milk and mint leaves in a small pot over medium heat until hot but NOT BOILING. Remove from heat and let steep for 10 to 15 minutes. Pass the milk through a strainer to remove mint leaves, but press on the leaves to extract as much flavor as possible. Set aside to cool.

Preheat oven to 350 degrees F. Line a regular 12-cup muffin pan with baking liners. Whisk the mint-infused milk and lime juice in a measuring cup and set aside for a few minutes to get good and curdled.

In large bowl, combine the sugar and lime zest and rub thoroughly to infuse the sugar with lime flavor. Add the milk mixture, oil, and rum, if using, and beat thoroughly. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain small ones are okay.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely.

Pipe or spread frosting on cupcakes and garnish with lime slices

Lime Rum Cream Cheese Frosting

1/2 cup unsalted butter
8 ounces cream cheese
Pinch of salt
2 tsp dark rum (Again I used Malibu, about 4 tsp)
1 Tbsp lime juice (I used juice from 1 lime)
1 1/2 to 3 cups powdered sugar, sifted (Opted for 2 cups)
1 to 2 drops green food coloring, optional (2 drops, roughly)

Directions:
Cream the butter, sugar, and salt together just until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the cold cream cheese a chunk at a time, waiting until each is incorporated before adding the next.
Add the rum and lime juice and mix just until incorporated. Taste the frosting, adding more sugar if needed.
Add the food coloring, if using, one drop at a time and combining thoroughly after each, until you have the color you want.

Adapted from Sharin The Ninga

Gluten-Free Mojito Cupcake recipe

Ingredients:
1 1/2 cups sorghum flour
3/4 cup cornstarch
3/4 cup tapioca starch
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup softened butter
1 1/2 cups sugar
2 eggs
1 tsp dried mint
1 shot dark rum
juice of one lime
1 cup milk (fat-free, full milk, soy, etc)

Frosting:
1 cups softened butter
4 cups confectioner's sugar
1/2 tsp salt
1 shot dark rum
Juice of 1/2 lime
Mint sugar and/or 1 tsp crumbled mint to garnish (if you have none, you can add 1/2 tsp mint extract for the third key mint ingredient in this Mojito combo)
Slivers of lime peel for garnish.

Directions:
Preheat oven to 350 degrees F.
Mix sorghum flour, cornstarch, tapioca starch, baking powder and salt together in medium mixing bowl.
In large mixing bowl, cream together butter and sugar until fluffy.
Mix in eggs, lime juice, rum and 1 tsp dried mint. Blend until smooth. Then alternate adding dry ingredients and milk gradually, blending in each addition until smooth.
Spoon batter into muffin tins lined with paper liners. Place in preheated oven and bake 18-20 minutes or until done. Cupcakes will be springy to the touch.
Remove from oven and place on racks to cool 5 minutes. Remove cupcakes and let cool on rack until completely cooled.
Frosting
Cream butter until fluffy. Add confectioner's sugar and salt and blend well. Add rum and lime juice and blend until creamy. Frost your Mojito cupcakes when they are thoroughly cooled. Garnish with mint sugar or crumbled mint and little lime peel twists, to keep up the cocktail theme.

Makes 24 Mojito Cupcakes.

Adapted from The Baking Beauties