fresh mint leaves and lime slices- for garnish (optional)
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Instructions
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.
Notes
Cupcakes will last for at least 2-3 days, and are ideally stored in the fridge, because of the cream cheese in the frosting.
Recipe adapted from Jessica Merchant's cookbook, The Pretty Dish.