Mojito Lime Cupcakes

A great way to get any party started is with these adorable mojito lime cupcakes! The bright and fresh infusion of mint and lime combined with a little hint of spiced rum will make all things right with the world... and your event! If you’re wanting a non-alcoholic version of this recipe, easily omit the rum and you still have a fabulously vibrant bite of cupcake! The extra step of adding glaze atop the cooled cupcake will give these moist cupcakes an extra punch of flavor. 

Mirror top cake stand

As if these cupcakes weren’t adorable enough on their own, serving them on our 12-inch Pink Mirror-Top Cake Stand will make these cupcakes almost too pretty to eat...almost! The mirrored detail adds the perfect touch of class making this an ideal piece for a variety of events. Whether you’re planning a bridal shower, baby shower or even a 1-year cake smash, this dessert stand will be the perfect choice every time. 

Mojito Lime Cupcakes

Prep Time: 30 minutes
Cook Time: 14-17 minutes
Serves 20


  • 1 box vanilla cake mix
  • 2 limes, zested and juiced
  • 3/4 cup milk
  • 1 Tablespoon spiced rum
  • 3 eggs
  • 1/3 cup vegetable oil


  • 3 Tablespoons sugar
  • 1 ½ Tablespoons water
  • 1 Tablespoon butter
  • 1/4 cup spiced rum
  • 3 mint leaves


  • 2 cups cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 7 Tablespoons powdered sugar
  • Zest of ½ a lime
  • Juice of half a lime
  • 12 mint leaves, chopped
  • 1 teaspoon spiced rum


  1. Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin and set aside. In a large bowl, mix all cupcake ingredients with a handheld mixer for 2 minutes. Scoop batter into cupcake liners until they are half full. Bake for 14-17 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes in the pan then transfer to a wire rack and allow to cool completely.
  2. Meanwhile, make the glaze. In a small saucepan, mix all of the glaze ingredients over medium-low heat and occasionally stir for about 5 minutes. Remove from heat and allow to cool for at least 10 minutes. Discard the mint leaves.
  3. Poke small holes into the cooled cupcakes with a fork or toothpick. Then brush or spoon on one teaspoon of glaze over each cupcake.
  4. For the frosting: In the bowl of a stand mixer, mix cream cheese and butter together until incorporated and fluffy; about 3 minutes. Slowly add the powdered sugar until incorporated. Finally, add remaining ingredients and beat until light and fluffy; about 3 minutes.
  5. With a pastry bag fitted with any choice tip, pipe frosting on each cupcake. Sprinkle with your choice color of sprinkles and insert a plastic straw in each cupcake.