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Fluffy Mojito Cupcakes

Fluffy Mojito Cupcakes

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Yesterday I was at my sister’s wedding. Because of a great organization, a fantastic garden and the perfect weather it was a great celebration.

To have something vegan at the cake buffet, my sister asked me to make my chocolate cupcakes, which she loves.

As a surprise I also made mojito cupcakes to match the perfect summer weather. Since they were instantly eaten up and there were some recipe requests, I wrote down the recipe for you.

Have fun baking!



You like cupcakes? Here are more recipes: strawberry cupcakes, simple chocolate and vanilla cupcakes, orange and lemon cupcakes, mocha cupcakes, apple cinnamon cupcakes and gingerbread cupcakes.

5.0 from 3 reviews
Fluffy Mojito Cupcakes
Gang/Type: Cake
Ergibt/Yield: 12 Cupcakes
For the cupcakes:
  • 250 ml (1 cup) soy milk
  • 1 tbsp lime juice
  • 1 lime, the peel of it
  • 2 tbsp chopped mint
  • 80 ml (1/3 cup) neutral-tasting oil
  • 160 g (3/4 cup) sugar
  • 250 g (1 1/3 cup) flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the buttercream:
  • 2 tbsp white rum
  • 1/2 lime, the juice of it
  • 3 sprigs mint
  • 2 tbsp sugar
  • 2 tbsp flour
  • 150 g (5.3 oz) vegan butter
  • 1 tbsp powdered sugar

  • 2 limes
  • 12 small mint leaves
  1. Preheat the oven to 180° C (360° F), equip a muffin tray with paper liners.

  2. In a big bowl whisk soy milk and lime juice and let curdle for about 5 minutes, add the chopped mint and lime peel and let steep for a couple of minutes. Then add sugar and oil and whisk for 1 minute until foamy.

  3. Lay a sieve over the bowl and measure the dry ingredients in it, then sieve over the wet ingredients and mix briefly. If there are only a few lumps left, it is perfect, don't overmix.

  4. Pour the dough evenly in the cupcake liners. This works best with an ice cream scoop with ejection function or when you pour the batter in a freezer bag, cut off a corner and pipe it in the paper liners.

  5. Bake in the oven for about 18 - 23 minutes until a toothpick comes out clean. Let cool for 5 minutes in the muffin pan, then remove and let cool completely on a cooling rack.

  6. For the buttercream pour about 150 ml (1/2 cup plus 2 tbsp) boiling water over the mint sprigs and make a strong mint tea. Mix the white rum with the lime juice and add mint tea until you got 150 ml (1/2 cup plus 2 tbsp) liquid. Pour the mixture in a pot and add sugar and flour, stir well and bring to boil. Let simmer for 1 - 2 minutes, then pour in a bowl and cover the pudding with clingfilm to prevent it from getting a skin. Put it directly on the pudding, not on top of the bowl.

  7. Let pudding and butter get room temperature. Then beat butter and powdered sugar 3 - 4 minutes until fluffy, then beat in the pudding one tablespoon after another and beat until it is really fluffy. This takes a couple of minutes.

  8. Fill the buttercream into a piping bag and pipe on the cupcakes. Put halve a slice of lime and a mint leaf into each cupcake and sprinkle lemon peel over.
You'll need three limes in total, to slice one, rub off the peel of two and use their juice.

If the buttercream curdles, beat it again with two tablespoons of hot coconut oil. This way it will become smooth again.

To pipe the buttercream I use a Wilton 1M star tip. Also my beloved muffin tray is from Wilton. I got the nicely see-through paper-liners online.


  1. Fiona
    Friday August 6th, 2021 / 08:24 PM

    Das klingt phantastisch! Gibt es eine einfache Möglichkeit, den Rum zu ersetzen? Oder kann man den dann am besten weglassen?
    Ich bin sehr gespannt.

    • Rina
      Sunday August 8th, 2021 / 08:19 AM

      Den kannst du auch einfach weglassen 😉

    • Miriam
      Tuesday September 7th, 2021 / 03:57 PM

      Wie wäre es mir Rum Aroma? Hab ich heute genommen, aber mal sehen, ob sie so schmecken. Sind aktuell noch im Backofen 🙂

  2. Beate
    Friday May 31st, 2019 / 06:58 AM

    Ich hab die Cupcakes gestern ausprobiert. Super lecker und schnell und einfach zu machen.

    • Rina
      Friday May 31st, 2019 / 07:21 AM

      Liebe Beate,
      vielen Dank für dein Feedback!
      Liebe Grüße

  3. Saturday August 4th, 2018 / 02:07 PM

    Hallo Rina,
    Danke für das tolle Rezept! Ich hätte nur eine Frage: kann ich die Buttercreme und Deko auch an dem Tag vorher schon fertig machen oder sollte man lieber die Deko kurzfristig aufbringen? Nicht das die Buttercreme und die Säure sich nicht vertragen oder alles zusammenfällt?!

    Viele Grüße

    • Rina
      Saturday August 4th, 2018 / 02:12 PM

      Liebe Manuela,
      Gern geschehen.
      Du kannst die Deko direkt anbringen, der Buttercreme macht das nichts.
      Liebe Grüße

  4. Christina S.
    Sunday July 15th, 2018 / 07:13 PM

    Hab deine Cupcakes gestern ausprobiert und unseren (nicht veganen) Gästen angeboten. Sie kamen super an und haben mich die ganze Zeit gefragt ob die wirklich vegan sind 🙂 Super Rezept!

    • Rina
      Sunday July 15th, 2018 / 07:23 PM

      Liebe Christina,
      toll, dass sie bei allen gut angekommen sind!
      Vielen Dank für deine Bewertung.
      Liebe Grüße

  5. Tuesday July 10th, 2018 / 01:13 PM

    Wow, these look delicious! I have a lot of mint in my garden, so this recipe is perfect for the summer months. I can’t wait to make these. Thanks!

    • Rina
      Tuesday July 10th, 2018 / 01:45 PM

      Dear Kirsten,
      have fun baking them!

  6. Ulla
    Sunday July 8th, 2018 / 03:01 PM

    Wiiiiieeee lecker sommerlich WHHOOOOWWW

    • Rina
      Sunday July 8th, 2018 / 03:03 PM

      Liebe Ulla,
      vielen Dank für deine Bewertung! 🙂
      Liebe Grüße

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