I’ve been playing around with moodier images, and I love how the syrup and shadows around my mojito cupcakes are captured here.

Mojito cupcakes – because why should you have to choose between your cake and your cocktail???

With the festive season coming up, these tasty morsels are sure to make a quirky, unique addition to your year-end, Christmas, and New Years spreads.


The candied lime slices atop my mojito cupcakes are ridiculously pretty. But store-bought lime sweets would add a whole new quirk.



Stained glass candied lime atop my mojito cupcakes – so pretty.

I made candied lime slices to top the cupcakes with, but you could easily skip this and decorate with store-bought lime candies instead – so easy.

Messy mojito cupcakes – now you can have your cake and your cocktail 😉


The mint in the icing for these mojito cupcakes is definitely a bit different – but mint does makes the mojito after all!



  • 1 lime finely sliced
  • 1 cup white sugar
  • Three quarter cup butter softened
  • 1 cup castor sugar
  • 3 extra large free range eggs
  • Half tsp vanilla extract
  • One third cup spiced rum
  • One third cup milk (You can play around with the rum/milk ratio to strengthen or weaken the rum flavour)
  • 2 cups flour sifted
  • 4 tsp baking powder
  • Two thirds cup butter softened
  • 2 cup icing sugar sifted
  • Juice and zest of 1 lime
  • 6 – 8 mint leaves finally chopped
  • 1 – 2 tsp spiced rum


1.If you’re making the candied lime, blanch lime slices in boiling water for 1 minute.

2.Drain lime slices, bring 1 cup water to boil with sugar and stir until dissolved.

3.Reduce to simmer and place lime into syrup for 15 minutes. Remove slices from syrup and allow to dry on baking paper.

4.Pre-heat oven to 180 degrees Celsius.

5.Place cupcake papers into a muffin tin.

6.Cream butter and eggs until pale and fluffy.

7.Add eggs one at a time and beat on low until incorporated.

8.Add vanilla extract, rum, and milk and stir to combine.

9.Add flour and baking powder and beat on low.

10.Fill cupcake papers, and place in oven for 18 – 20 minutes until an inserted skewer comes out clean.

11.Allow cupcakes to cool.

12.In the meantime, prepare the icing by creaming the butter and icing sugar.

13.Add the lime juice, zest, mint and rum, and stir to combine.

14.Only once cupcakes are completely cooled, top with icing and candied lime.



Written by natasha

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