Strawberry Mojito Cupcakes
Strawberry mojito cupcakes are a fluffy vanilla cupcake with strawberry chunks and frosted with a lime, rum and strawberry frosting!
Truth: I really wanted to make strawberry mojito cupcakes because I think they’re really pretty, LOL. I just love how refreshing the green mint and lime wedges look with a little pop of sweet, red strawberries.
But does the taste measure up to the looks is the real question?!
Answer: definitely. For multiple reasons that we need to discuss in detail. The crumb of this cupcake is BY FAR the BEST I’ve ever had. That is a hard, cold fact! I am not exaggerating, my mind was blown at the texture of these cupcakes. Second, the flavor is just as refreshing as the colors.
What Makes This Cupcake Texture Mind Blowing?!
Well, let me describe it to you first. This crumb is extremely delicate, light & fluffy, similar to an angel food cake. Then you add strawberries & it like doubles the moisture. Ok great, now let’s talk about how we got there.
Basicallyyyyyy, skip the creaming method. I know, I know it’s crazy. You literally skip the whole process of creaming the butter and sugar together. & instead of adding the flour at the end and just barely mixing it until combined, you’re actually going to start with the flour as your first ingredient. I’ve adapted this method from Sweet Bake Shop, who I believe learned her methods from Peggy Porcschen.
So here are the steps. You combine all your dry ingredients first. Then mix them with softened butter until it becomes crumbly, similar to the first steps of pie crust. Now add your liquids and eggs slowly, beating intermittently. There are obviously more details in the recipe below but that’s the basics. Oh also, I used cake flour which I highly recommend for cupcakes, for a more delicate crumb.
How to flavor strawberry mojito cupcakes
Flavor wise, I wanted it to be pretty mild because after all, it’s not an actual strawberry mojito, it’s still a cupcake. They definitely have a stronger strawberry profile, with a hint of lime, mint and rum. I used a light rum which has a much more subtle flavor so if you want to taste it more, you can definitely sub it for a dark rum or a rum essence.
Alternatively you could also increase the amount of lime and rum in the frosting if you sub out the strawberry puree for ground freeze dried strawberries. I would use about 1/4 cup of the ground freeze dried strawberries if you go that route.
Storing the cupcakes
How to make the cupcakes ahead of time
If you bake the cupcakes ahead of time, store them in an airtight container or fully covered at room temperature overnight. If it’s longer than one night, freeze them and bring them back to room temperature when frosting.
The frosting can be made 1-2 days in advance but it needs to be fully covered and refrigerated. Bring it back to room temperature to get a spreadable consistency before trying to frost. (I recommend making it fresh though).
How to store finished cupcakes
Once the cupcakes are done, refrigerate them for 30-60 minutes until the frosting firms up. Then cover them completely in an airtight container or wrapped in plastic wrap. Normally, for cupcakes, I recommend leaving them at room temperature for 2-3 days but because this has cream cheese frosting, I recommend refrigerating them. They can be refrigerated for 7-10 days but keep in mind the cupcake will slowly dry out with time so I recommend freezing after 1-2 days.
Can I freeze the cupcakes
Personally, I don’t like freezing anything with fruit in it. I find that it just makes it kind of soggy so I don’t recommend freezing.
Alright now that I’ve talked your ear off I’ll give you some time to go make these ;). If you do, make sure to tag me @baranbakery on instagram, I’d love to see what you guys are busy working on in your kitchens! If you enjoy these strawberry mojito cupcakes, I know you’ll love these strawberries ‘n’ cream cupcakes as well! As always,
Love, B
Strawberry Mojito Cupcakes Recipe
Fluffy vanilla cupcake with strawberry chunks and frosted with a lime, rum and strawberry frosting!
Ingredients
Strawberry Cupcake
- 2 cups (250g) cake flour spooned and leveled, then sifted
- 1 cup (200g) granulated sugar
- 2 1/2 tsp (10g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (115g) unsalted butter softened
- 1/2 cup (120mL) milk
- 1/4 cup (60g) sour cream
- 1/2 tsp vanilla extract
- 1/4 tsp mint extract
- 1 large egg room temperature
- 2 large egg whites room temperature
- 1 cup (150g) chopped strawberries
- 1 Tbsp (8g) cake flour to coat the strawberries
Frosting
- 4-5 (200g) medium strawberries chopped**
- 1 lime juice and zest
- 1/2 cup (115g) unsalted butter softened
- 2 cups (240g) powdered sugar spooned and leveled
- 3 Tbsp (45mL) white rum***
- pinch of salt
Garnish
- fresh mint
- 1 lime
- fresh strawberries
Instructions
- Start with making the strawberry puree for the frosting. In a saucepan over medium heat, combine the strawberries with the lime juice. Allow them to cook for 5-10 minutes until they are mushy. Remove them from the heat and strain the liquid out. Discard the solids and allow the strawberry puree to cool.4-5 (200g) medium strawberries, 1 lime
Cupcake
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line a cupcake pan.
- Combine the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. With the mixer on low speed, add in chunks of butter until the mixture becomes crumbly.2 cups (250g) cake flour, 1 cup (200g) granulated sugar, 2 1/2 tsp (10g) baking powder, 1/4 tsp (1g) salt, 1/2 cup (115g) unsalted butter
- In a separate bowl combine the milk, sour cream and extracts. Pour in about 3/4 of the milk mixture into the bowl of the stand mixer, mix on medium speed, and beat for 1 minute.1/2 cup (120mL) milk, 1/4 cup (60g) sour cream, 1/2 tsp vanilla extract, 1/4 tsp mint extract
- Mix the eggs into the leftover milk mixture and pour half of it into the batter. Beat for another minute. Add in the rest of the milk and egg mixture and beat until it is fully combined and smooth.1 large egg, 2 large egg whites
- Combine the strawberries with 1 Tbsp flour and then fold them into the batter.1 cup (150g) chopped strawberries, 1 Tbsp (8g) cake flour
- Fill the cupcake tins about 3/4 full and bake for 20 minutes. Remove them from the oven, allow them to cool for a few minutes and then remove them from the pan and allow them to cool completely before frosting.
Frosting
- Beat the butter and powdered sugar for 5-10 minutes until the sugar is fully dissolved and the frosting is fluffy. Add in the rum, lime zest, salt and strawberry puree. Beat them until they are fully combined.*1/2 cup (115g) unsalted butter, 2 cups (240g) powdered sugar, 3 Tbsp (45mL) white rum***, pinch of salt, 1 lime
Assemble
- Frost the cupcakes and garnish with the fresh mint, lime wedge/zest and strawberries!fresh mint, fresh strawberries
Notes
*You can always add in a little more powdered sugar if your frosting becomes too soft from the puree.
**You can always use freeze dried strawberries or strawberry extract for the frosting in place of fresh strawberries. Just add it to taste.
***The flavor of the rum is very mild. You can add a little more, but balance it out with powdered sugar if needed.
Nutrition
Serving: 1gCalories: 292kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 45mgSodium: 149mgFiber: 1gSugar: 26g
Tried this recipe?Let us know how it was!
Can you use this recipe to make a 4inch cake?