Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat!

My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos!

I am still “recovering” from all the fun that I had at Everything Food Conference a few weeks ago. I got to “meet” several of my gluten-free blogging buddies including Chrystal from Gluten-Free Palate for the first time.

Not only did I get to meet Chrystal, but we also got compete as a team in a cupcake battle HOSTED BY JUSTIN WILLMAN (the host of cupcake wars) and judged by several past cupcake wars winners and competitors. We  competed with these gluten free raspberry lime mojito cupcakes!

I’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe.

Lime Cupcakes

  • 1 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • zest of 2 limes
  • 1/2 cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • 3/4 cup buttermilk
  • Green Gel Food Coloring

Raspberry Filling:

  • 2 cups fresh raspberries
  • 2 Tbsp. lemon juice
  • 1/4 cup sugar
  • pinch of salt

Whipped Mint Frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp mint extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • mint sprigs (garnish)
  • fresh raspberries (garnish)

Instructions:

  1. Begin by making the cupcake batter.  Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin. Preheat your oven to 350F degrees and line your cupcake pan with liners.Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don’t worry… this is normal. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX! Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
  2. To make the rasp berry filling, stir together the raspberries, sugar, lemon juice, and salt over medium high heat. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly. Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.

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