Ingredients:
For the Zesty Lime Cupcakes:
- 100 g all-purpose flour (¾ c. + 1 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 90 g granulated sugar (scant ½ c.)
- Zest of 1 large lime
- 41 g unsalted butter, room temperature (3 tbsp.), cubed
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg white, room temperature
- 85 g buttermilk (3 oz.)
- 1 tsp. vanilla extract
- 2 tbsp. white rum (for soaking)
For the Mint Rum Creamy Frosting:
- 110 g cream cheese, room temperature (½ c.)
- 85 g unsalted butter, room temperature (¼ c. + 2 tbsp.)
- ⅛ tsp. salt
- 180 g powdered sugar (1 ½ c.)
- 1 tbsp. white rum
- ½ tsp. mint extract
Directions:
Zesty Lime Cupcakes:
- Preheat oven to 350°F / 175°C. Arrange a muffin tray with 6 cupcake liners.
- In a bowl, combine flour, baking powder, salt, sugar, lime zest, and butter. With an electric mixer, blend until the butter is fully integrated, leaving only small specks.
- Introduce the vegetable oil, egg white, buttermilk, and vanilla. Mix until just combined.
- Evenly pour batter into the liners and bake for 15-20 minutes. Check doneness with a toothpick – it should come out clean.
- Once baked, puncture tiny holes on the cupcake tops using a toothpick. Gently brush them with rum. Let them cool.
Mint Rum Creamy Frosting: 6. In a mixing bowl, whisk together cream cheese, butter, and salt until smooth and airy (approx. 2 minutes).
- Incorporate half of the powdered sugar and mix until combined. Repeat with the remaining sugar.
- Introduce the rum and mint extract. Blend for an additional minute.
- When cupcakes are cooled, adorn them with the minty frosting using a piping bag.
Serving Suggestion: Garnish with thin lime slices and fresh mint leaves for added flair. Relish the delightful combination of zesty lime and minty freshness.
Handy Tip: The frosting, owing to the cream cheese, is best refrigerated. For optimal taste and texture, frost the cupcakes just before indulging!
