With Easter just days away, I'm sharing a crazy good Raspberry Mojito Cupcake Recipe that will not only look good on the dessert table, it will make your mouth sing. This one also pairs well with the Raspberry Mascarpone Cupcake recipe or my Matcha cupcakes, if you wanted more color and/or variety.
This recipe is using a moist white cake, which gives you a bit of room if you wanted to add some coloring to it. White cake is so versatile and the absolute best when it comes to coloring, giving you more vibrant colors without the resistance of yellow cakes (that makes you need to add more coloring to achieve a specific color).
They're adorable served on our Bella Bianca Cake Plate from our Bursts of Spring Collection.
The trick with white cake is to not overbake, so make sure you keep your eye on the time for these and take them out when they're springy to the touch.
They're so good that my kids absolutely loved them, and the mini size was not only cute for display, they're perfect for just a bite of cake.
(BTW - I included nutritional info below, that apply for a standard 3 inch sized cupcake, not the minis you see here.)
Also, for this recipe, I've partnered with Eggland's Best, and used their 100% egg whites because they're easy to use in my whites recipes, they're cholesterol and GMO free, and they're easy to store. I can even freeze what I don't use.
So let's get to it.
Raspberry Mojito Cupcake Ingredients:
3-¼ cups sifted all purpose flour
1 TBS plus 1 tsp baking powder
½ tsp salt
1 cup milk
1 tsp vanilla extract
1/2 tsp rum emulsion
1- ⅔ cups sugar
1 cup room temperature unsalted butter
2 tsp lime zest
1-½ cups Eggland’s Best 100% Egg Whites
½ tsp cream of tartar
⅓ additional cup of sugar
Raspberry Mojito Cupcake Directions:
Combine flour, baking powder, and salt in a bowl. Mix well.
In a separate mixer bowl, beat butter until fluffy.
Slowly add 1-⅔ cup sugar on low speed and mix for 5 minutes on medium speed.
Combine milk, vanilla extract and rum emulsion in a measuring cup or small bowl.
Slowly add the flour mixture to the butter mixture, alternating with the milk mixture.
Add lime zest and continue to mix for another 30 seconds.
In a separate bowl, beat egg whites with cream of tartar until peaks begin to form.
Gradually add remaining ⅓ cup sugar and whip on high speed until the peaks are able to stand.
Gently fold in the whipped egg whites into the batter until well incorporated.
Add batter into cupcake liners and bake on 375° 15-20 minutes for 3” cupcakes and 10-15 minutes for mini cupcakes.
Allow to cool for about 1 hour before frosting.
Raspberry Mojito Cupcake Frosting:
3 cups powdered sugar
½ cup butter
1 TBS raspberry puree
½ tsp rum emulsion
¼ cup milk
Whip butter and powdered sugar on low.
While mixing, slowly add milk and beat about 3 minutes.
Add raspberry puree and emulsion and continue to whip for another 3 minutes.
Frost cooled cupcakes