Mojito Lime Mint Cupcakes
These mojito cupcakes come together in 25 minutes of prep and 18 minutes of baking, with a white rum simple syrup, fresh lime zest batter, and mint buttercream on top.
Last updated: June 10, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup whole milk
- 1/4 cup fresh lime juice (about 3 limes)
- 2 tbsp fresh lime zest
- 1 tsp vanilla extract
- For the rum syrup: 3 tbsp white rum
- For the rum syrup: 2 tbsp granulated sugar
- For the rum syrup: 1 tbsp fresh lime juice
- For the mint buttercream: 1 cup unsalted butter, softened
- For the mint buttercream: 3 cups powdered sugar, sifted
- For the mint buttercream: 2 tbsp fresh mint leaves, very finely chopped
- For the mint buttercream: 2 tbsp heavy cream
- For the mint buttercream: 1 tbsp fresh lime juice
- For garnish: fresh mint sprigs and lime wheel slices
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Beat the softened butter and sugar in a large bowl with a hand mixer on medium speed for 3 minutes. Until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lime juice, and lime zest.
Add the flour mixture in two parts, alternating with the milk. Start and end with flour. Mix on low speed until just combined. Do not overmix.
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean.
While the cupcakes bake, make the rum syrup. Combine the rum, sugar, and lime juice in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Remove from heat and let it cool slightly.
As soon as the cupcakes come out of the oven. Use a skewer or toothpick to poke 5 to 6 holes in the top of each cupcake. Brush the rum syrup generously over each warm cupcake. Let them cool completely on a wire rack.
Make the mint buttercream. Beat the softened butter on medium-high speed for 2 minutes until creamy. Add the powdered sugar one cup at a time, mixing on low after each addition.
Add the finely chopped fresh mint, lime juice, and heavy cream to the buttercream. Beat on medium-high for 2 more minutes until fluffy and smooth.
Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cupcake. Garnish with a fresh mint sprig and a small lime wheel.
Serve at room temperature for the best mint flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pro Tips
- • Chop the fresh mint as finely as possible before adding it to the buttercream. Large mint pieces can create an uneven texture and clog your piping tip.
- • Brush the rum syrup on while the cupcakes are still warm. The warm crumb absorbs the syrup much better than a cooled cupcake.
- • If you want to make these alcohol-free, swap the rum in the syrup for an equal amount of water with a drop of coconut extract. The lime and mint still carry the mojito flavor nicely.
- • Zest your limes before you juice them. It is much easier that way, and fresh zest makes a real difference in the batter.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Final Thoughts
This mojito cupcakes recipe is one of my favorite things to bring to a summer gathering. The lime zest batter, rum syrup, and fresh mint buttercream all work together without any one flavor taking over. Make the bases a day ahead, frost them the morning of your party, and they will hold up beautifully. If you try them, let me know how they turn out.
Frequently Asked Questions
Can I use rum extract instead of white rum in the syrup?
Yes, you can. Use 1/2 tsp of rum extract mixed with 3 tbsp of water in place of the white rum. The flavor is lighter, but it still gives you a hint of that mojito character without any alcohol.
Can I use mint extract instead of fresh mint in the buttercream?
You can, but use it very carefully. Start with just 1/4 tsp of peppermint extract. Too much extract makes the frosting taste like candy canes instead of fresh mint. Fresh mint gives a much more natural, subtle flavor.
Why did my cupcakes sink in the middle after adding the rum syrup?
This usually happens if you added too much syrup at once or if the cupcakes were slightly underbaked. Make sure they pass the toothpick test first. And brush the syrup on in two light coats rather than pouring it all on at once.
How far ahead can I make these mojito cupcakes?
You can bake the cupcake bases and add the rum syrup up to one day ahead. Store them uniced in an airtight container at room temperature. Make the mint buttercream fresh on the day you plan to serve them for the best color and flavor.
