Type and press ENTER
Hit ESC to close
Screen shot 2018 07 11 at 11.55.29
Harry Weir and Brian Clarke

Mojito Cupcakes

The perfect combination of cake and cocktails.

Serving: 8-9 cupcakes
Time: Less than an hour
Difficulty: Easy


For the cupcakes

  • 110g butter, softened
  • 110g caster sugar
  • 2 large eggs
  • 175g self-raising flour

For the mojito syrup

  • 50g sugar
  • 75ml water
  • 2 tablespoons white rum
  • 2 sprigs fresh mint
  • 1 lime, zest only

For the icing

  • 350g icing sugar
  • 175g butter, softened
  • 1 tablespoon peppermint extract
  • 1 tablespoon boiling water
  • 1 lime, zest only


  1. Preheat the oven to 180ºC/gas mark 4. Lightly grease a muffin tray with approximately 8–9 large paper cases.
  2. In a large mixing bowl, cream the butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture. Lightly sieve the flour into the buttery mixture.
  3. Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved. Divide the mixture between the paper cases and pop the tray into the oven for approximately 18–20 minutes or until golden brown.
  4. To make the syrup, place all the ingredients together in a small saucepan and bring to a gentle boil. Allow to cool down and remove the mint sprigs.
  5. To make the icing, cream the icing sugar and butter together in a large mixing bowl for at least 4–5 minutes. Add in the peppermint extract to flavour and colour the icing. The addition of the boiling water at this stage also will make the icing really soft.
  6. Place the cupcakes on to a serving platter. Brush the top of the cupcake lightly with the mojito syrup. Pipe a large swirl of the icing on top of the cupcake and decorate with some grated lime zest.

Click here for more baking recipes.


  • Keep any leftover mojito syrup for cocktails.
  • The cupcakes and icing can be frozen separately.