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Mojito Cupcakes
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Prep Time:
1 hour
Total Time:
4 hours
Elevate Betty Crocker™ cake mix with rum syrup in these irresistible mojito cupcakes - ideal for any celebration!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup seltzer water or club soda
  • 1/3 cup vegetable oil
  • 1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons grated lime peel
  • 3 egg whites
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. In a large bowl, use an electric mixer to blend cupcake ingredients on low speed for 30 seconds, then on medium speed for 2 minutes. Divide batter equally among muffin cups and bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. In a 1-quart saucepan, combine syrup ingredients and bring to a boil over high heat, stirring frequently. Reduce heat to medium and let it boil for 4 minutes, stirring often, until slightly thickened.
  • Hollow out the center of each warm cupcake and set aside the removed pieces. Drizzle about 1 teaspoon of syrup into each cavity, then place the cake circle back on top. Brush the top of each cupcake with more syrup. Allow to cool completely in the pans, then cover and refrigerate for at least 2 hours or overnight.
  • Top each chilled cupcake with a swirl of whipped cream, then decorate with a fresh mint leaf and a quartered lime slice. Keep covered in the refrigerator until serving.

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