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Mojito Cupcakes

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  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 24
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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.
Updated Dec 12, 2011
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  • 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


  • 3 cups whipping cream, whipped


  • 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.
  • 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.
  • 3
    Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time and for easy clean-up substitute whipped cream topping (from aerosol can) for the whipping cream.
  • tip 2
    To bring these cupcakes to a gathering, transport the cupcakes without the whipped cream and garnish. Pack the cream and garnish in a cooler, and add when you arrive.


Nutrition Facts are not available for this recipe
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