One of my all time favorite cocktails is a minty lime mojito.
They are truly the perfect refreshing summertime drink! So we decided why not turn our favorite drink into a deliciously fresh cupcake, no booze required.
It’s the best of both worlds, and even those who do not drink alcohol can enjoy these perfectly soft lime cupcakes toped with minty lime buttercream.
These vegan mojito cupcakes are so tasty, and pretty cute too! They would be perfect for a wedding or baby shower, or a summer BBQ served with a nice tall, ice cold mojito!
I mean I can totally get behind eating a delicious mojito cupcake while sipping my favorite cocktail or mocktail. Seems like a no brainer, really. So cheers to summer, and cheers to mojitos making not only a delicious drink, but darn good cupcake, too!
INGREDIENTS:
3 cups all purpose flour
2 cups white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups lime juice
zest from 2 limes
2 cups plant milk (we like to bake with oat milk)
1/2 cup melted vegan butter
1 teaspoons vanilla extract
extra lime wedges, and mint leaves for garnish.
optional: paper straws for decoration
MINTY LIME BUTTERCREAM:
1/2 cup vegan butter
1/2 cup shortening
5-6 cups powdered sugar
1 teaspoon vanilla
zest from 1 lime
juice from 1/2 lime
1-2 tablespoons finely diced mint leaves.
INSTRUCTIONS:
PREHEAT OVEN TO 350 DEGREES
In a large bowl, whisk together dry cake ingredients. In a smaller bowl, whisk together the wet ingredients.
Combine the wet ingredients into the dry and mix until well combined.
Line a muffin tin with 24 cupcake liners. We actually have a tin that holds 2 dozen cupcakes, but if yours holds 1 dozen, you will need to bake in batches.
Fill the cups 3/4 of the way full. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of one of the cupcakes comes out clean.
Allow the cupcakes to cool completely.
In a stand mixer, or using a hand mixer, cream together the butter and shortening. Add in the vanilla, lime zest, juice, and mint. Begin adding the powdered sugar a little at a time and beat it in until the frosting is the desired stiffness.
Pipe or spread frosting onto cooled cupcakes and garnish with a wedge of fresh lime, and mint leaves. We also quartered paper straws and used these for decoration.
Serves 24.
If you like this recipe, try these:
Vegan Lemon Cupcakes with Cream Cheese Frosting
