Passionfruit Mojito Cupcakes
Lime cupcakes filled with sweet tart passionfruit curd and topped with mint rum buttercream and topped with lime sparkling sugar
Ingredients
Lime Rum Cupcakes
- 1 ½ cups (175g) cake flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon lime zest
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 large egg
- 1 large egg white
- ⅓ cup (76g) whole milk
- 2 tablespoons canola oil
- 2 tablespoons light rum
- 1 teaspoon pure vanilla extract
Passionfruit Curd
- ¼ cup (48g)+ 2 tablespoons granulated sugar
- 3 large egg yolks
- ⅓ cup (60g) passionfruit purée
- 3 tablespoons (42g) unsalted butter
- ¼ teaspoon fine sea salt
Mint Rum Buttercream
- 1 cup (226g) unsalted butter, room temperature
- 2 ¼ cups (255g) powdered sugar
- ¼ cup fresh mint leaves
- 2 tablespoons light rum
- 1 ½ tablespoons whole milk or cream
- ⅛ teaspoon fine sea salt
Lime Sugar
- 2 teaspoons demerara sugar
- ½ teaspoon lime zest
- fresh mint, for garnish
Instructions
Lime Rum Cupcakes
- Preheat the oven to 350F. Line a cupcake pan with paper liners and set aside.
- In a measuring cup, combine the egg, egg white, rum, vanilla and oil. Whisk to combine.
- In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, salt and lime zest and mix on low speed for a minute to combine.
- With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
- With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
- Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
- Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
- With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
- Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
- Evenly divide the batter among the cupcake liners, ⅔ full.
- Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
- Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
Passionfruit Curd
- Place the sugar in a bowl. Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly.
- Add the passionfruit purée and whisk to combine.
- Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter and salt. Stir continuously to keep the mixture moving so your eggs don't scramble.
- Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
- Take the curd off of the heat and whisk in the butter. Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature.
- Cool completely in the refrigerator before using.
Mint Lime Buttercream
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter powdered sugar and mint for 6-8 minutes on medium speed until very light and fluffy.
- Add in the rum, milk and salt. Whip for another 5 minutes.
- Remove the mint leaves.
Lime Sugar
- In a small bowl, combine the demerara sugar and lime zest. Use your fingers to work the zest into the sugar to release the oils.
Assemble the cupcakes
- Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the passionfruit curd. The piece you removed will be the shape of a cone.
- Spoon the passionfruit curd inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.
- Pipe or spread the buttercream onto the cupcakes. Sprinkle the lime sugar on top of each cupcake and garnish with fresh mint leaves.
Tried this recipe?Let us know how it was!