These Mojito Cupcakes Are So Good They’re Like a Party In Your Mouth — and They Couldn’t Be Easier to Make!

Take one sip of a mojito, and it’s like you’re instantly transported to a tropical getaway — that mix of rum and mint is just so refreshing. How could they get any more fun? We were tasting a batch of cool mojito cocktails in the Woman’s World test kitchen, when it hit me: We had to transform the drink into a sweet treat. And since I never met a cupcake I didn’t like, I naturally thought mojito cupcakes! Sure enough, they were a hit, perfectly boozy and deliciously minty. Read on for the easy recipe that’s sure to be your new favorite too.

What is a mojito?

Pronounced moh-HEE-toe, this refreshing drink combines white rum, fresh mint, sugar, tangy lime and sparkling soda. Now a favorite summertime refresher, the mojito originated in Cuba, first appearing in the 1932 edition of Sloppy Joe’s Bar Cocktail Manual, a book from the famed Havana institution. To make, simply muddle mint with lime and sugar to release the mint oils and juice, then top it with rum and soda.

How to make mojito cupcakes

Turning a classic mojito into a cupcake is a breeze. I made them even easier by starting with boxed yellow cake mix. Instead of muddling mint as in the drink, I chopped it up fine to release all the herb’s flavorful oils. Can’t wait to bite into one? Here’s the recipe:

Mojito Cupcakes

Ingredients:

• 1 (15.25 oz.) pkg. yellow cake mix 
• 3 eggs 
• ½ cup + 2 Tbs. white rum
• ⅓  cup oil
• 3 Tbs. minced fresh mint 
• 2 (16 oz.) conts. white frosting 
• 2 Tbs. grated lime zest
• Green liquid food coloring

Directions:

• Heat oven to 350°F. Line 24 muffin cups with cupcake liners.
• On low speed, beat cake mix, eggs, ½ cup rum, ½ cup water, oil and mint, 30 sec; on medium, beat 2 min. Divide batter evenly among liners.
• Bake until toothpick inserted in centers comes out clean, 18-20 min. Cool 10 min. Transfer from pan to rack; cool completely.
• In bowl, stir together frosting, lime zest and remaining 2 Tbs. rum. Tint to desired color with food coloring.
• Spoon frosting into pastry bag fitted with medium star tip—or even better, check out this mess-free way to fill a pastry bag. Pipe frosting on cupcakes. Garnish with lime slices. 

How to make nonalcoholic mojito cupcakes

Want all the flavors of a mojito without the booze? Simply replace the ½ cup rum in the cupcake batter in the recipe with ½ cup water plus 2 tsp. rum extract. Then for the frosting, replace the 2 Tbs. rum with 1 Tbs. milk plus ½ tsp. rum extract.

Here’s a smart tip I like to use when I’m not sure who in my crowd wants rum and who prefers cupcakes booze-free: I bake up a batch of nonalcoholic treats, then have small plastic cupcakes pipettes, like Moveland Cupcake Pipettes (Buy on Amazon, $8.25), on hand. Simply fill them with rum and insert one into a cupcake. Then when ready, folks just squeeze to infuse the cupcakes with boozy flavor.

Fun ideas for decorating mojito cupcakes

As if mojito cupcakes weren’t festive enough, it’s easy to make them even more fun with a bit of decorating flair. For an extra pop of color, be sure to start with fun cupcake liners — I used polk dot wrappers (Buy on Etsy, $2.34).  Then for extra whimsy, finish with a striped paper straw (Buy on Amazon, $9.99). Simply snip each straw into thirds before inserting the pieces into the frosting.

3 bonus rum cupcakes

Mojito cupcakes making you crave more boozy treats? These bonus rum cupcakes are sure to keep the party going — just keep scrolling.

Piña Colada Cupcakes

Decorate with cocktail umbrellas for the ultimate finishing touch.

Ingredients:

• 1 (15.25 oz.) box yellow cake mix
• 3 eggs
• ⅓  cup oil
• ⅓  cup + 1 Tbs. rum
• 1½ cups unsweetened shredded coconut
• ½ cup crushed pineapple
• 1 (13.5 oz.) can coconut milk, chilled
• ¼ cup confectioners’ sugar
• Fresh cherries and pineapple slices

Directions:

• Heat oven to 350°F. Line 24 muffin cups with cupcake liners.
• Prepare cake mix according to package directions, with eggs, oil and rum, adding 1 cup shredded coconut and crushed pineapple to batter. Divide among cupcake liners.
• Bake until toothpick inserted in centers comes out clean, 18-21 min. Cool 10 min. Transfer from pans to racks; cool.
• Scoop out solidified cream from top of can of coconut (reserve remaining liquid for another use). On medium speed, beat solidified cream, confectioners’ sugar, and remaining rum. Chill frosting 30 min.; spread cupcakes with frosting.
• Sprinkle remaining shredded coconut on top. Garnish with cherries and pineapple slices.

Mini Rum Cupcakes

Fun minis make any occasion feel like a party!

Ingredients:

• 1 (16 oz.) pkg. pound cake mix
• 2 eggs
• ⅓  cup + ¾ cup rum
• 10 Tbs. butter, at room temp.
• 4½ cups white chocolate chips
• ¾ cup heavy cream
• Rainbow sprinkles

Directions:

• Heat oven to 350°F. Line 42 mini muffin cups with mini cupcake liners.
• On low speed, beat cake mix, eggs, ⅓  cup rum, ⅓  cup water and 4 Tbs. butter until combined, 30 sec. On medium-high, beat 2 min.
• Divide among liners; bake in batches, if necessary, keeping batter chilled until ready to bake. Cool pans between batches. Bake until toothpick inserted into centers comes out clean, 10-12 min. Cool 10 min. Transfer from pans to racks; cool completely.
• Place chocolate chips in microwave-safe bowl; reserve. In pot over medium heat, combine cream, remaining 6 Tbs. butter and remaining ¾ cup rum; heat until just starting to boil.
• Pour cream mixture over chocolate chips; cover. Let stand 1 min. Whisk until glossy and smooth, heating in microwave in 15 sec. intervals if needed. Cool 15 min.; chill, uncovered, 1 hr. On high, beat mixture until thick and creamy, 1-2 min. Transfer to large pastry bag fitted with star tip. Pipe over cupcakes. Garnish with sprinkles. 

Mango Daiquiri Cupcakes

Enjoy a sweet taste of the tropics with these frozen daiquiri-inspired treats.

Ingredients:

• 1 (15.25 oz.) pkg. yellow cake mix
• 3 eggs
• ⅓  cup oil
• ¾ cup mango nectar
• 2 tsp. grated lime zest
• ⅓  cup + 2 Tbs. rum
• 1 (1lb.) pkg. butter, at room temp.
• 4 cups confectioners’ sugar
• 12 drops liquid yellow food coloring
• 2 drops liquid red food coloring
• ¼ cup white coarse decorating sugar
• Lime slices
• 2 mangos, pitted, sliced

Directions:

• Heat oven to 350°F. Line 24 muffin cups with cupcake liners.
• On low speed, beat cake mix, eggs, oil, ½ cup nectar and rum 30 sec.; on medium, beat 2 min. Evenly divide batter among liners. Bake until toothpick inserted into centers comes out clean, 15-18 min. Cool.
• On medium, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar, then remaining ¼ cup nectar until combined; on medium-high, beat until fluffy, 2-3 min. Beat in food colorings.  
• Transfer 1½ cups frosting to pastry bag fitted with open star tip; reserve. Transfer remaining frosting to pastry bag fitted with ½” plain tip.
• Poke holes in cupcakes with a toothpick. Brush cupcakes with remaining 2 Tbs. rum. Pipe one layer of frosting with plain tip over cupcakes. Sprinkle decorating sugar along edge of each. Pipe remaining frosting in center with open star tip. Garnish with lime slices and mango.