Airy cake and sweet frosting infused with rum and citrus make the most delicious mojito cupcakes. The perfect combination of drinks and dessert!

Spread of mojito cupcakes on a galvanized cake stand.

If you use Instagram at all, I’m sure you’re familiar with the concept of hashtags, and specifically the “themed” hashtags for certain foods on certain days of the week. #tacotuesday .. #wafflewednesday .. #thirstythursday .. #fryday .. you get the idea. The possibilities are endless, of course!

So a few months ago, when a couple of blogging friends from The Itsy-Bitsy Kitchen and A Classic Twist started making #cupcakemondays a thing, you know I was on board right from the start. I mean, I love to eat a healthy salad and veggies and dip as much as the next gal, but I also never met a cupcake I didn’t like. πŸ™‚

Spread of mojito cupcakes on a galvanized cake stand.

And long-time readers know I definitely never pass up a boozy dessert. What can I say? Maybe I just like the efficiency of having two courses in one? πŸ˜‰

How to make mojito cupcakes

To make a mojito cupcake, no need to think too far outside the box. Take a great base cake recipe, and doll it up with all the best components of the classic cocktail – rum, lime, and mint.

I adapted this recipe from one included in Jessica Merchant’s lovely cookbook, The Pretty Dish, to play up the lime, and excise the lemon. I do adore lemon cupcakes, but wanted this to be more of a classic mojito flavor. Plus, fewer ingredients is always better in my book!

Mojito cupcake on a white plate.

Should cream cheese be cold for frosting?

You might notice I also suggest using cold cream cheese in this – and nearly all – cream cheese frosting recipes, even though nearly every other source will propose using it at room temperature!

I find that using cold cream cheese has no real downside. It still mixes in very easily, at least with any type of electric mixer. And as a plus, it helps the finished frosting hold its shape much better, which is nice if you are going to the trouble of piping it on. Experiment and use your best judgment!

And because I’ve received quite a few questions on piping, I used a Wilton 1M open star tip to make these rosettes, just starting in the center and drawing circles outward. This tutorial is a big help!

Flat-lay of mojito cupcakes arranged on a galvanized cake platter surrounded by more cupcakes and glasses of rum on the rocks.
Mojito cupcake on a white plate with one bite removed.

More Cupcake Recipes

If you try these mojito cupcakes or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!

4.94 from 16 votes

Mojito Cupcakes

The best mojito cupcake recipe, packed with fresh lime juice, zest, and just the right amount of rum for the perfect boozy dessert!


For the Cupcakes:

  • 1/2 cup unsalted butter – at room temperature
  • 1 cup granulated sugar
  • 1 large egg + 1 large egg white
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • juice and zest of 1 lime
  • 1/2 cup whole milk
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp rum – for brushing (optional)

For the Frosting:

  • 1/2 cup unsalted butter – at room temperature
  • 1/2 cup (4 oz.) cream cheese – cold
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • zest of 1 lime
  • 2 tsp rum
  • fresh mint leaves and lime slices – for garnish (optional)


  • Preheat the oven to 350 degrees F (180 C). Place paper liners in a 12-cup muffin pan.
  • Using a stand or electric mixer, beat the butter and sugar together for 3-4 minutes, until light and fluffy. Add the egg and egg white, scrape down the sides of the bowl once, and beat on medium speed until combined.
  • Add the oil, vanilla, and lime juice and zest, and continue beating for 1-2 minutes, until well-combined. Pour in the milk and beat on low speed to combine, then sprinkle the cake flour, baking powder, and salt over the batter. Mix again on low speed just until combined and no large streaks of flour remain. Take care not to over-mix.
  • Fill the cupcakes liners 3/4 full. Bake for 20-24 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Let cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
  • When cupcakes are cool, but before frosting, use a pastry brush to lightly coat the tops with rum, if desired.
  • To make the frosting, using a stand or electric hand mixer, beat together the butter and cream cheese for 3-4 minutes, until creamy. With the mixer running on low speed, gradually add the powdered sugar. Increase the speed and beat the frosting, scraping down the sides of the bowl as needed, until frosting is fluffy. Beat in the vanilla, lime zest and rum.
  • Frost cupcakes and garnish as desired.


  1. Cupcakes will last for at least 2-3 days, and are ideally stored in the fridge, because of the cream cheese in the frosting.
  2. Recipe adapted from Jessica Merchant’s cookbook,Β The Pretty Dish.

Nutrition Estimate

Serving: 1 cupcake, Calories: 426 kcal, Carbohydrates: 54 g, Protein: 3 g, Fat: 21 g, Saturated Fat: 12 g, Cholesterol: 67 mg, Sodium: 92 mg, Potassium: 89 mg, Sugar: 42 g, Vitamin A: 640 IU, Calcium: 48 mg, Iron: 0.3 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!