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1
For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
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2
Combine the buttermilk and the mint extract in a bowl and set aside.
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3
In a medium bowl, sift together the flour, baking powder and salt and set aside.
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4
Using a stand mixer on medium-high speed, beat the granulated sugar and butter together until pale, light and fluffy.
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5
Add the eggs one at a time, mixing thoroughly after each addition; scrape down the sides of the bowl.
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6
Add the rum, vanilla and lime zest and juice and mix until combined.
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7
Add the dry ingredients and buttermilk mixture in alternating batches and mix until just combined.
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8
Divide the batter among the cupcake liners, filling them three-quarters full.
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9
Bake until a tester inserted into the centers comes out clean, about 20 minutes.
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10
Cool the cupcakes on a cooling rack for 5 to 10 minutes.
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11
For the mojito syrup: In a small saucepan, combine the granulated sugar, butter and 1/4 cup water over medium-high heat.
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12
Bring the mixture to a boil and cook, stirring often, until the butter is melted and the sugar is dissolved.
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13
Off heat, carefully add the rum and mix until incorporated.
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14
Add the mint extract and lime zest and mix until combined.
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15
For the frosting: Using a stand mixer, beat the confectioners' sugar and butter together until well combined.
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16
Add the rum, lime juice and salt and mix on medium-high speed until incorporated and fluffy.
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17
To assemble: Brush the mojito syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon.
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18
Allow the cupcakes to cool completely and absorb the syrup before topping with the frosting.
