When you want to bring a little touch of happy hour to work, while still making something everyone can enjoy, blueberry mojito cupcakes are the answer!
This is another recipe inspired by my little patio garden! So, I have a mint plant I have kept alive for 2 years now, even through winter. It is a survivor, along with my chives. BUT, it’s been growing quite well this summer and when the Godfather sees it, he says, “I should make mojitos“. But that hasn’t happened much this summer. He did make me a fabulous sauce I’ll be sharing later though. The point is, the plant inspires us to create, and one day after the Godfather mused about mojitos (before going to work), I decided mojito cupcakes sounded more fun. Cupcakes are most definitely more acceptable before 8:30 in the morning. They’re frosted muffins, practically, right?
Anyway, we also had an insane amount of blueberries in the house which I did not want to freeze or turn into pancakes. So, I combined the “need” to make mojito cupcakes with the actual need to use the blueberries and we have blueberry mojito cupcakes! Voila! Blueberry and mint are a great combination, and the cupcakes are light thanks to the perfect hint of lime.
I do use a bit of clear rum in the frosting and batter to complete the mojito flavor. You may skip that completely in the frosting, and replace the rum with milk in the batter. I use just enough for flavor, not enough to consider these “boozy” cupcakes. Think “inspired by” happy hour instead of “for happy hour.” But they would be darling to serve in cute cocktail glasses for presentation, should you wish to do so.
When making a mojito cocktail, you muddle the mint and sugar together to get a good even mint flavor throughout the drink. I took inspiration from that in my method and used my small food processor to pulse together the sugar, mint, and lime zest. I’m pointing this out before we get to the recipe because it’s a step I would be tempted to skip normally, but it really makes a difference. Trust me on this one. I think I ate my cupcake almost plain because I was happy with the cake flavor. This is a good thing, darlings. Cupcake cake should always be delicious.
I hope you enjoy this blueberry mint mojito cupcake recipe as much as we did!
- 2 cups granulated sugar
- 1/3 cup fresh mint
- zest 1 lime
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup neutral-flavored oil
- 2 eggs
- 2 tsp vanilla extract 1 cup milk
- 3 tbsp clear rum use milk if not using rum
- 1 1/2 tbsp fresh lime juice
- 1 cup fresh blueberries
- 4 g fresh mint about 2 tbsp, chopped fine
- 1 cup sugar
- 1/4 cup fresh mint leaves
- zest 1 lime
- 3½ tbsp sticks butter 28, softened
- 4 egg whites
- 1/2 tbsp rum you may omit and add extra lime juice instead
- 1/2 tbsp lime juice
- leaves extra blueberries and mint for garnish optional
Preheat your oven to 350 F and line 2 dozen cupcake wells with liners.
In a small food processor, pulse together the granulated sugar, mint, and lime zest for the cake.
Place it in the bowl of a stand mixer and add the oil, eggs, vanilla, and milk. Stir until combined.
Add the flour, salt and baking powder, stirring until just combined.
Fold in the lime juice, chopped mint, and blueberries.
Divide the batter evenly between the cupcake liners.
Bake for 18-22 minutes until the center of a cupcake springs back when gently touched. Remove and cool on a wire rack.
Start a small pot of water to boil, keeping the water level low enough so as not to touch the bottom of your (clean) mixing bowl.
In your food processor, pulse together the sugar, mint, and lime zest, then place the mixture into your mixing bowl, along with the egg whites.
Place the mixing bowl over the barely boiling water, and stir constantly until the sugar has dissolved.
Remove from the heat immediately and whisk using a stand mixer or hand mixer until the eggs are turning white and fluffy, add the softened butter 1 tbsp at a time. Keep whipping until the mixture is glossy - this make take 5-10 minutes, so be patient.
Once the frosting is glossy and light, stir in the rum and lime juice, adjust to taste.
Frost the cupcakes and garnish with additional fresh blueberries and mint (optional).