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Mojito Cupcakes

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By Betty Crocker Kitchens
Updated Dec 12, 2011
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Rum syrup provides a wonderful addition to these delicious mojito cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a perfect party dessert.

Mojito Cupcakes

  • Prep Time 60 min
  • Total 4 hr 0 min
  • Servings 24
  • Ingredients 11
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Ingredients

Cupcakes

Syrup

  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine
  • 1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water

Topping

  • 3 cups whipping cream, whipped

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
  • Step 
    2
    Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
  • Step 
    3
    Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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