Lemon Cupcakes Recipe with Mojito Frosting

Perfectly tender, moist and zesty, this perfect lemon cupcakes recipe get topped with the smoothest and most delicious mojito flavored buttercream!

Perks and Highlights of the Best Lemon Cupcakes Recipe

Cuisine Inspiration: Fusion of Classic American Desserts and Cuban Cocktails
Primary Cooking Method: Baking
Dietary Info: Vegetarian-friendly
Key Flavor: Citrusy Lemon with a Minty Twist
Skill Level: Intermediate

Sweet Highlights:

• Citrus Sensation: The lemon cupcakes pack a zesty punch
• Mojito Magic in the Frosting: The frosting incorporates mint and a hint of lime
• Texture Triumph: The cupcakes boast a light and fluffy texture, providing the perfect canvas for the creamy and smooth mojito-infused frosting.
• Sweet and Zesty Balance: The sweetness of the cupcakes pairs with the tartness of the lemon.
• Dessert with a Twist: This recipe takes a classic dessert and infuses it with the fun and flair of a popular cocktail, ensuring that your taste buds are in for a delightful surprise.

Key Ingredients

Fluffy Lemon Cupcakes:

• Cake Flour: The secret to that soft, tender crumb? Cake flour’s got you covered.
• Unsalted Butter & Sugar: Creamed to perfection, they create a fluffy and sweet base.
• Vegetable Oil: A little extra moisture
• Lemon Zest, Vanilla, & Lemon Extract: Zesty, sweet, and utterly lemony.
• Whole Milk: Smoothing things out for that irresistible cupcake texture.

Mojito Frosting:

• Butter & Cream Cheese: Whipped together, they create a creamy, dreamy frosting base.
• Powdered Sugar: Offers sweetness and stability
• Vanilla Extract & Lime Zest: Reminiscent of a classic mojito.
• Rum: A splash for that authentic mojito vibe
• Fresh Mint Leaves: The final flourish, a minty garnish for that extra pop of flavor and color.

2. I was hoping that the spring beauty of these cupcakes would make me forget the wack weather in Chicago currently

3. My boo Jessica Merchant of How Sweet Eats created the recipe so I knew they would be off the hook.

This lemon cupcakes recipe comes from her brand new book The Pretty Dish, which has more than 150 recipes and 50 beauty DIYs inside.  Jessica is so brilliant and such an overachiever that my boo had to come up with over 200 items to impress us with! Insane!

How to Make this Lemon Cupcakes Recipe with Mojito Frosting

For the Cupcakes:

• Prep Your Pan: Get your oven hot and ready at 350 F and line a 12-cup muffin pan with some cute paper liners.
• Mix Dry Ingredients: In a bowl, whisk together your flour, baking powder, and a pinch of salt.
• Cream the Butter and Sugar: Grab your electric stand mixer, and beat that butter until it’s creamy. Toss in the sugar and let it beat until it’s looking light and fluffy (about 3-4 minutes).
• Add Eggs and Flavors: Drop in the egg and egg white, and beat it up until it’s all combined. Follow up with oil, zesty lemon, vanilla, and lemon extract for that zing.
• Mix Dry and Wet Ingredients: With your mixer on a slow roll, add half of your dry ingredients, pour in the milk, then the rest of the dry ingredients. Mix until just combined.
• Bake: Fill up your cupcake liners until they’re three-quarters full. Pop them in the oven for 16-18 minutes. You’re looking for a golden top and a set center.
• Cool Before Frosting: Patience is key! Let them cool completely before you even think about frosting.

For the Mojito Frosting:

• Cream Butter and Cream Cheese: Back to your electric mixer, this time with the paddle attachment. Beat the butter and cream cheese until they’re living their best creamy life.
• Powdered Sugar: Slowly introduce the powdered sugar and then ramp up the speed. You’re aiming for fluffy and well-combined frosting.
• Add Flavors: Beat in vanilla, lime zest, and a splash of rum for that mojito magic.
• Frost and Garnish: Frost those cooled cupcakes and garnish with a sprig of fresh mint to make them look as good as they taste.

How to Store

To ensure your lemon cupcakes stay as fresh, start by allowing them to completely cool to room temperature after baking and frosting. Once cooled, place them in an airtight container, separating layers with parchment paper if necessary, and store at room temperature for up to three days. If you need to keep them longer, they can be refrigerated for up to a week, but for the best texture and flavor, bring them back to room temperature before serving.

Favorite Lemon Recipes

• Best Lemon Cupcakes
• Best Lemon Pound Cake
• Lemon Layer Cake
• 7 Up Pound Cake

Lemon Cupcakes Recipe with Mojito Frosting

Perfectly tender, moist and zesty lemon cupcakes get topped with the smoothest and most delicious mojito flavored buttercream.

4.84 from 6 votes

Print Pin Recipe

Prep Time 6 minutes mins

Cook Time 16 minutes mins

Total Time 22 minutes mins

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 cupcakes

Ingredients

Fluffy Lemon Cupcakes:

• ▢ 1 ½ cups cake flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup unsalted butter at room temperature
• ▢ 1 cup sugar
• ▢ 1 large egg
• ▢ 1 large egg white
• ▢ 2 tablespoons vegetable oil
• ▢ 1 tablespoon freshly grated lemon zest
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon pure lemon extract
• ▢ ½ cup whole milk

Mojito Frosting:

• ▢ ½ cup unsalted butter at room temperature
• ▢ ½ cup cream cheese at room temperature
• ▢ 2 ½ cups powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon freshly grated lime zest
• ▢ 2 teaspoons rum
• ▢ Fresh mint leaves for garnish

US Customary – Metric

Instructions

For the Cupcakes:

• Preheat the oven to 350 F. Place paper liners in a 12-cup muffin pan.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In the bowl of an elecric stand mixer, beat the butter until creamy. Add the sugar and beat for 3 to 4 minutes, or until light and fluffy. Add the egg and egg white, beating on medium speed until combined. Add the oil, lemon zest, vanilla, and lemon extract and beat for 1 to 2 minutes, or until combined. With the mixer on low speed, add half of the dry ingredients. Pour in the milk with the mixer on and mix to combine. Pour in the rest of the dry ingredients and mix on medium speed until the batter is combined.
• Fill the cupcake liners three-quarters of the way full. Place the pan on a baking sheet and bake for 16 to 18 minutes or until golden on top and set in the center. Let cool completely before frosting.

To Make the Mojito Frosting:

• In the bowl of an electric stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until creamy. With the mixer on low speed, gradually add the powdered sugar. Increase the speed of the mixer and beat the frosting, scraping down the sides of the bowl as needed, until fluffy and combined. Beat in the vanilla, lime zest, and rum.
• Frost the cupcakes and garnish with the fresh mint.

Notes

Make sure all ingredients like butter and eggs are room temperature.

To ensure your lemon cupcakes stay as fresh, start by allowing them to completely cool to room temperature after baking and frosting. Once cooled, place them in an airtight container, separating layers with parchment paper if necessary, and store at room temperature for up to three days. If you need to keep them longer, they can be refrigerated for up to a week, but for the best texture and flavor, bring them back to room temperature before serving.

Nutrition

Calories: 424kcal | Carbohydrates: 54g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 97mg | Potassium: 85mg | Sugar: 42g | Vitamin A: 640IU | Vitamin C: 0.7mg | Calcium: 44mg | Iron: 0.3mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email