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Strawberry Mojito Cupcakes Recipe with Lime & Mint

Incredibly moist strawberry mojito cupcakes infused with fresh mint and rum, finished with a Mojito Italian Meringue Buttercream.

Strawberry mojito cupcakes with Italian Meringue Buttercream and fresh cut strawberries.

For a recent 50th birthday celebration at a local brewery, I brought these strawberry mojito cupcakes. The flavor was perfect for the occasion—my friend Lynn makes an unforgettable mojito and these cupcakes nod to that bright, minty, rum-forward drink. We shared stories, laughs and a few mojitos on her patio, and these cupcakes fit right in with the relaxed, festive vibe.

There’s something about a fizzy, tropical, fruity cocktail that makes life feel lighter, and that’s the mood I wanted to capture in these cupcakes. They were very well received at the party—one guest even called them “life changing,” which made me quietly pleased.

Strawberry mojito cupcakes

Now, I’m not saying that you MUST eat strawberry mojito cupcakes while sipping a mojito…

But why wouldn’t you? Like a good mojito, these cupcakes are lightly sweet, a touch tart, and finished with fresh mint for balance. The rum is noticeable in both the cake and the buttercream without overwhelming the fruit and citrus notes.

A strawberry mojito cupcake on a plate next to a mojito.

These cupcakes are more substantial than they might look. The crumb is incredibly moist and slightly dense—almost creamy—closer in texture to a steamed pudding than a typical cake. That lush texture is part of what makes them memorable.

The lime-swirled strawberry jam adds variety to each bite, so the flavor shifts as you eat: bright lime, sweet strawberry, cool mint and a hint of rum. Guests tend to be surprised and delighted by the combination, often coming back for another cupcake.

Sometimes you want something classic and predictable, like warm chocolate chip cookies or freshly baked bread. Other times you want a playful, unexpected treat—these cupcakes are for those moments. Make a batch, invite friends over, pour a mojito and enjoy. They’re perfect for relaxed gatherings and long conversations.

A strawberry mojito cupcake.

Recipe notes

This recipe has several components. If you make everything in one day, plan on about three hours from start to finish. The most efficient order is: make the mint lime curd first so it can cool, then bake the cupcakes, and prepare the Italian meringue buttercream while the cupcakes cool.

You can also spread the work over a couple of days. The lime curd and the Italian meringue buttercream keep well refrigerated for up to 4 days. The cupcakes can be made a day ahead or frozen for up to 2 months.

One standard batch of Italian meringue buttercream will frost roughly 48 regular cupcakes or 24 jumbo cupcakes, so you’ll likely have extra if you only make a single batch of cupcakes. Buttercream freezes well; store it in an airtight container and thaw before using.

About Italian Meringue Buttercream

If you haven’t made Italian meringue buttercream before, don’t be intimidated. It may look technical, but once you try it you’ll find it straightforward and worth the effort. The result is silky, not overly sweet, stable and excellent for decorating. It’s my favorite frosting—smooth, light and delicious.

Eating a Strawberry Mojito Cupcake

4 more unique and flavorful cake recipes

  • Elderflower Lemon Cake with Lemon Cream Cheese Frosting
  • Cherry Cake with Cherry Frosting
  • Pistachio Cream Cake
  • Orange Poppy Seed Cake With Mascarpone Frosting

If you give this recipe a try, let me know! Scroll down to rate the recipe and leave a comment.

Happy baking!

📖 Recipe

Strawberry mojito cupcakes

Strawberry Mojito Cupcakes

Yield:
18
Prep Time:
2 hours
Cook Time:
35 minutes
Total Time:
2 hours 35 minutes

Incredibly moist strawberry cupcakes flavored with fresh mint and rum, topped with Mojito Italian Meringue Buttercream. Makes 18 regular cupcakes or 9 jumbo cupcakes.

Ingredients

FOR THE MINT LIME CURD:

  • Zest and juice from 4–6 limes (about ½ cup fresh lime juice)
  • 1 ½ cups (300 g) granulated sugar
  • 4 tablespoons (57 g) butter, at room temperature
  • 5 large eggs, at room temperature
  • ¼ teaspoon salt
  • ¼ cup fresh mint leaves, finely minced

FOR THE CUPCAKES:

  • ¾ cup (255 g) good quality strawberry jam
  • 3 tablespoons fresh lime juice
  • 2 tablespoons cornstarch
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons melted butter, cooled
  • 1 cup granulated sugar
  • 1 large egg + 3 egg whites, at room temperature
  • 1 ¼ cup (340 g) plain full-fat yogurt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon strawberry extract (optional)
  • 1 ½ cups (9 oz) diced fresh strawberries
  • 2 tablespoons freshly grated lime zest
  • 1 tablespoon finely chopped fresh mint leaves
  • ¼ cup (2 oz) white rum

FOR THE MOJITO ITALIAN MERINGUE BUTTERCREAM:

  • 1 recipe Italian Meringue Buttercream
  • 2 cups mint lime curd
  • ⅓ cup (2.6 oz) white rum

Instructions

MAKE THE MINT LIME CURD:

  1. Zest the limes and squeeze enough juice to make ½ cup.
  2. Pulse the lime zest with the sugar in a food processor until the zest is finely minced.
  3. Cream the butter with the sugar–zest mixture in a stand mixer fitted with the paddle attachment at medium-high speed for 2 minutes. Add the eggs one at a time, beating well after each. Beat in the salt, then slowly pour in the lime juice with the mixer running until incorporated.
  4. Transfer the mixture to a medium heavy-bottomed saucepan and cook over medium heat, stirring constantly, until thickened and just below a simmer (about 10 minutes). Keep the temperature under 175°F to avoid curdling.
  5. Pour the curd into a bowl, stir in the minced mint, cover and refrigerate until completely cool.

MAKE THE CUPCAKES:

  1. Preheat the oven to 375°F. Line 9 jumbo muffin cups or 18 regular muffin cups with paper liners.
  2. Stir together the strawberry jam and 3 tablespoons lime juice in a small bowl and set aside.
  3. Whisk the cornstarch, flour, baking powder and salt together in a medium bowl and set aside.
  4. In a stand mixer fitted with the whisk attachment, combine the melted butter, sugar, whole egg and egg whites. Beat on high for 2 minutes until well combined.
  5. Add the yogurt and the flour mixture in four additions, beginning and ending with the flour. Beat 20–30 seconds after each addition to incorporate. Add the vanilla and optional strawberry extract and mix briefly.
  6. Fold in the chopped strawberries, lime zest and chopped mint with a spatula.
  7. Spoon batter evenly into liners. Spoon the jam mixture over each and gently swirl with a knife—just enough to create ribbons of jam without fully mixing it in.
  8. Bake 33–35 minutes, or until a toothpick inserted comes out mostly clean. Remove cupcakes from the pan immediately to cool on a wire rack to prevent sticking from the jam.
  9. Once cooled slightly, poke each cupcake several times with a toothpick and brush with the ¼ cup white rum, repeating 2–3 times to allow the rum to soak in. Cool completely before frosting.

MAKE THE MOJITO ITALIAN MERINGUE BUTTERCREAM:

  1. With the Italian meringue buttercream at room temperature, slowly beat in the chilled lime curd, then the rum, until fully incorporated. Depending on temperatures, this can take 5–10 minutes. If the frosting seems too warm or loose, chill briefly and then re-whip to achieve the right consistency.

Garnish:

Sprinkle iced cupcakes with finely minced mint and top with a fresh strawberry slice and a thin lime wedge, if desired.

Nutrition Information:

Yield: 18
Serving Size: 1 cupcake

Amount Per Serving:
Calories: 398Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 70mgSodium: 240mgCarbohydrates: 81gFiber: 2gSugar: 55gProtein: 5g

© Rebecca Blackwell

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