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Strawberry mojito cupcakes

Strawberry Mojito Cupcakes


  • Author: Rebecca Blackwell
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 18 1x

Description

Incredibly moist strawberry cupcakes infused with fresh mint and rum, iced with Mojito Italian Meringue Buttercream. *This recipe makes 18 regular size cupcakes or 9 jumbo size cupcakes. It’s the jumbo size version pictured here.


Scale

Ingredients

FOR THE MINT LIME CURD:

  • Zest and juice from 4-6 limes (enough to make 1/2 cup fresh lime juice)
  • 1 1/2 cups granulated sugar
  • 1/4 lb (1/2 stick) butter, at room temperature
  • 5 large eggs, at room temperature
  • 1/4 tsp salt
  • 1/4 cup fresh mint leaves, finely minced

FOR THE CUPCAKES:

  • 3/4 cup good quality strawberry jam
  • 3 tbsp fresh lime juice
  • 2 tbsp cornstarch
  • 2 cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp melted butter, cooled to room temperature
  • 1 cup granulated sugar
  • 1 large egg + 3 egg whites, at room temperature
  • 1 1/4 cup plain, unsweetened full-fat yogurt (preferably Greek yogurt),  at room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp strawberry extract
  • 1 1/2 cups diced fresh strawberries
  • 2 tbsp freshly grated lime zest
  • 1 tbsp finely chopped fresh mint leaves
  • 1/4 cup white rum

FOR THE MOJITO ITALIAN MERINGUE BUTTERCREAM:


Instructions

MAKE THE MINT LIME CURD:

  1. Zest limes and squeeze enough fresh lime juice to make 1/2 cup.
  2. Add lime zest and sugar to the bowl of a food processor and pulse until the zest is finely minced.
  3. Cream the butter with the sugar/ zest mixture in the bowl of a standing mixer fitted with the paddle attachment at medium-high speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the salt. With the mixer running, slowly pour in the fresh lime juice until fully incorporated.
  4. Pour mixture into a medium, heavy bottom sauce pan set over medium heat. Stirring constantly with a rubber spatula, cook until thickened and just about to boil – about 10 minutes. (Keep the temperature under 175 degrees, just under a simmer).
  5. Pour the mixture into a bowl and stir in minced mint leaves. Cover and refrigerate until completely cool.

MAKE THE CUPCAKES:

  1. Preheat oven to 375 and line jumbo muffin pans with 9 paper liners, or a regular muffin pans with 18 paper liners.
  2. In a small bowl, stir together the strawberry jam and lime juice until combined. Set aside.
  3. Add the cornstarch, flour, baking powder and salt to a medium size bowl and whisk to combine. Set aside.
  4. Add the melted butter, sugar, whole egg and egg whites to the bowl of a standing mixer fitted with the whisk attachment and beat on high speed for 2 minute, until well combined.
  5. Add the yogurt and flour mixture in 4 alternating additions, beginning and ending with the flour. Beat for about 20-30 seconds at medium speed after each addition – just long enough to incorporate each addition fully. Add the vanilla and strawberry extract (if using) and beat just long enough to combine.
  6. With a wooden spoon or rubber spatula, fold in the chopped strawberries, lime zest and chopped mint.
  7. Spoon batter evenly into cupcake liners. Spoon the strawberry jam mixture evenly over each cupcake and use a knife to gently swirl the jam into the batter. (Go easy – you just want to barely swirl the jam into the batter, not mix it completely in. There should still be some jam on the top of the batter.)
  8. Bake in preheated oven for 33-35 minutes, until a toothpick inserted into one of the cupcakes comes out mostly clean, without raw cake batter clinging to it. Remove from the oven and immediately remove cupcakes from muffin pan to cool on a wire rack. (If you leave them in the pan, the jam will cause the cupcakes to stick.) Poke each cupcake several times with a toothpick and brush with the 1/4 cup white rum. Go over each cupcake 2-3 times with the brush, allowing the rum to seep into each cupcake before adding more. Cool completely before frosting with Mojito Italian Meringue Buttercream.

MAKE THE MOJITO ITALIAN MERINGUE BUTTERCREAM:

  1. With the Italian Meringue Buttercream at room temperature, slowly beat in the lime curd and then the rum using an electric mixer until fully incorporated. Depending on the temperature of all the ingredients this could take 5-10 minutes. If it doesn’t look like it’s coming together, just keep beating. If the ingredients are too warm, or the room is too warm, and the frosting seems runny, just put it in the refrigerator for an hour or so before beating to bring it all together.

*Sprinkle iced cupcakes with additional finely minced mint leaves and garnish with a slice of fresh strawberry and lime, if you like.


Keywords: cupcakes, strawberry cupcakes, mojito cupcakes, Italian Meringue Buttercream