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

Yield: 16 cupcakes

Strawberry Mojito Cupcakes Recipe

strawberry mojito cupcakes with limes on top and bite taken out

Fluffy vanilla cupcake with strawberry chunks and frosted with a lime, rum and strawberry frosting!

Prep Time 40 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 2 hours


Strawberry Cupcake

  • 2 cups cake flour, spooned and leveled, then sifted
  • 1 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 1/4 cup 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 chopped strawberries
  • 1 Tbsp cake flour, to coat the strawberries


  • 4-5 medium strawberries, chopped**
  • 1 lime, juice and zest
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, spooned and leveled
  • 3 Tbsp white rum***
  • pinch of salt


  • fresh mint
  • 1 lime
  • fresh strawberries


  1. 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.


  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line a cupcake pan.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the strawberries with 1 Tbsp flour and then fold them into the batter.
  6. 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.


  1. 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.*
  2. Frost the cupcakes and garnish with the fresh mint, lime wedge/zest and strawberries!


*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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 292Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 149mgCarbohydrates: 41gFiber: 1gSugar: 26gProtein: 3g

Nutrition information may not be fully accurate.

Did you make this recipe?

Tag @baranbakery or #baranbakery


Share your love

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe