Mini Mojito Cupcakes

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Enjoy the flavors of mint, lime, and rum in each bit of these mini mojito cupcakes! We’re capturing the vibe of this classic cocktail with the help of some lime jello, fresh mint, and a splash of white rum here and there.

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Mojito Magic

It’s probably been fifteen years since I’ve had a mojito. As a young adult, mojitos just sounded like the tastiest cocktail. I had my first one the day I got married. It was tasty, but I don’t drink much so I don’t think I’ve had one since.

Flash forward and I still think lime, mint, and rum, sounds like a boppin’ combo. To translate the cocktail into cupcake form, I made minty cupcakes, rum Swiss meringue buttercream, and mojito jello. Individually, the elements don’t give mojito vibes, but put them together and it’s magical.

Rum Swiss Meringue Buttercream

First of all, if Swiss meringue buttercream is just not your jam, check out my rum American buttercream. That would be a perfectly fine replacement here, though I like the less sweet SMBC.

I only added one tablespoon of white rum to my buttercream. Feel free to taste and adjust the alcohol level to suit your preference. This makes more than enough to frost the entire batch of cupcakes.

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Top Tips for Swiss Meringue Buttercream

• Beat the meringue until thick and glossy, but don’t worry about getting it to room temperature.
• Use one stick (4 oz) of cold, cubed butter to bring the meringue’s temperature down.
• The buttercream will be an ugly mess until after the last piece of butter. Don’t panic!
• Still soupy after mixing in all the butter? Chill for 15 minutes, then whip again.

Lime & Mint Mini Cupcakes

Inspired by my strawberry jello cake, I figured I’d use lime jello to add a dash of flavor to these mini cupcakes. The lime flavor is there, but suuuper subtle. Instead, the fresh mint leaves are the star.

I was worried that the mint leaves would cause a textural issue when I ate them, but I didn’t notice them at all. Thank goodness! I like the herbal mint flavor and visual effect they add to the cupcakes.

Related Reading: Mini Cherry Blossom Cupcakes

Top Tips for Cupcakes

• Make sure all of your ingredients are at room temperature.  This will help everything blend nicely and give your cupcakes a nice texture.
• Scrape down your bowl often.  Butter and sugar can hide out at the bottom of your bowl.  Make sure everything gets blended!
• Do NOT over mix.  Once you add the wet and dry ingredients, keep the speed on stir and only mix to combine.  
• Place some dried rice (½ – 1 teaspoon) in the bottom of each cupcake cavity before adding your paper cases.

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Mojito Jello

I added the mint leaves thinking they would get pulverized when I blended the liquid. They did not and I scooped them out of the mix. But I do think they left behind a bit of their flavor so I left this step in the recipe. 

Once set, I used the tiniest circle cutter from this set to stamp out my mojito jello rounds. The jello is super soft, so this part was a bit tricky. If you don’t want to bother, you could transfer the jello to a small piping bag and just pipe a dollop into the center of each cupcake. It won’t be as pretty, but it’ll get the job done.

Assembling Mini Mojito Cupcakes

To assemble the mini mojito cupcakes, place a mojito jello round on the center of the mini cupcake. Pipe a swirl of rum buttercream around the jello to swirl up to cover the edge of the jello. Voila!

I don’t love the piping tip I used, but I could not be bothered to change it. Next time, I think a 1M piping tip would work really well. Use any small to medium tip that you enjoy.

Enjoy!

I hope you love these mini mojito cupcakes! With each bite, the flavors of fresh mint, vibrant lime, and white rum will tantalize your tastebuds. It’s the perfect mini cupcake recipe for spring.

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Mini Mojito Cupcakes

Mini mint and lime cupcakes topped with a swirl of rum Swiss meringue buttercream and moito jello.

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Course Dessert

Cuisine American

Keyword Boozy, Cupcakes, Frosting, Lime, Meringue, Mini, Mint, Rum

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 48 mini cupcakes

Calories 104kcal

Author Colleen

Ingredients

Mojito Jello

• 43 g lime jello mix
• 165 g boiling water
• 3 g fresh mint finely chopped
• 165 g cold water
• 1 Tbsp white rum

Rum Swiss Meringue Buttercream

• 3 egg whites
• 230 g sugar
• 255 g unsalted butter softened
• 1- 2 Tbsp white rum
• Pinch of salt

Mint & Lime Cupcakes

• 113 g all- purpose flour
• 43 g cake flour
• 1 ½ tsps baking powder
• ¼ tsp salt
• 100 g unsalted butter softened
• 195 g sugar
• 1 Tbsp cake enhancer optional
• 1 Tbsp fresh mint finely chopped
• ½ tsp vanilla
• 2 eggs
• 110 g whole milk
• 1 ½ Tbsps canola oil
• 15 g lime jello mix

Instructions

Mojito Jello

• Lightly grease a 7x11 baking dish and set aside.
• Combine the jello mix, boiling water, and mint. Stir until well combined. If you have it, use an immersion blender.
• Stir in the cold water and rum.
• Pour the jello mix into the prepared pan. If you want, strain the mixture to remove the mint and any foam/ bubbles. Cover the dish and place in the fridge until set, at least 3 hours, but overnight is best.

Rum Swiss Meringue Buttercream

• Place the egg whites and sugar in a large heatproof bowl. Whisk to combine and place the bowl over a pot with an inch or two of simmering water. Do not let the water touch the bowl.
• Heat the egg whites to 140°F, whisking regularly. Once warm enough, the mixture will be thick and white. Scrape it into the bowl of your stand mixer fitted with a whisk attachment.
• Whip on high until the bowl is room temperature, about 10- 20 minutes. You can pack the bowl with frozen veggies or ice to help it cool down.
• Drop the speed to medium- high and slowly add butter roughly one tablespoon at a time. If the mixture is too warm and begins melting the butter, pop the bowl in the fridge to chill for about 5 minutes, then try again. After all the butter is incorporated, add the salt and whip on a high speed for 5 minutes.
• Switch to the paddle attachment and add the rum. Beat on a medium speed until fully combined. Taste, and adjust the flavor as needed. If the flavor is too buttery, whip on high for several minutes.

Mint & Lime Cupcakes

• Preheat the oven to 350°F. Line mini cupcake pans with paper cases and set aside.
• Sift the flours, baking powder, and salt into a bowl. Whisk to combine, then set aside.
• Add the butter, sugars, cake enhancer (if using), and mint to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
• Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
• With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
• As the eggs finish incorporating, combine the milk, oil, and jello mix, then set aside.
• Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
• Use a cupcake scoop to divide the batter among the cupcake pans. Bake for about 12 minutes, or until the cupcakes spring back when tapped on top and a skewer comes out clean.
• Cool in the pans for about 5 minutes before transferring the cupcakes to a cooling rack.

Assembly

• Use a small circle cutter to stamp out a piece of mojito jello. Carefully place that on the center of a cupcake. Pipe a swirl of buttercream around and up the sides of the jello.

Notes

• For SMBC, I like to add a slightly cold stick of butter first to cool down the meringue.
• The calorie count does not include the mojito jello.