Blackberry Mojito Cupcakes

Blackberry mojitos, as we covered some time ago, are a hell of a refreshing summer cocktail. But sometimes, you just want some booze in your cupcakes.

Let me help you with that. Today I bring you summer cocktail goodness in cupcake form. Behold, the Blackberry Mojito cupcake.

Read on and Vicky and I will show you how to make them!

This is the same perfect cupcake and frosting base as we used for the Lemongrass, Ginger & Meyer Lemon Cupcakes back in March (we did make these on an 80-degree day – in March – in Chicago, so summer cocktails were in mind), adapted to booze.

Blackberry Mojito Cupcakes

Yield: Makes 12 frosted cupcakes


For the garnish:

  • 12 Mint leaves
  • 1 egg white, lightly beaten
  • Sugar

For the cupcakes:

  • 3 large eggs, room temperature
  • 1/4 cup plus 2 Tbsp whole milk, room temperature
  • 1 vanilla bean, scraped
  • 5 oz by weight (or 1 1/2 cups sifted) plain cake flour
  • 1 1/2 cups (10 1/2 oz) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp mint leaves, minced
  • 1 1/2 cups +12 fresh blackberries, smooshed
  • 1 1/2 sticks unsalted butter, softened, each stick cut into 8 pieces

For the frosting:

  • 3 large eggs
  • 3/4 cup (5 1/4 oz) sugar
  • 1 vanilla bean, scraped
  • Pinch salt
  • 3/4 lb (3 sticks) unsalted butter, softened, each stick cut into 8 pieces
  • 2 Tbsp white rum


For the garnish:

  1. Lay down a large piece of parchment paper and sprinkle sugar generously on top. Dip mint leaves in the egg white, and lay them vein-side down on the sugar. Sprinkle the pretty side generously with sugar, making sure both sides are well coated. Set aside to dry overnight.

For the cupcakes:

  1. Set your oven rack to the lower middle, and heat the oven to 350 degrees.
  2. Butter the heck out of a 12-count, 1/2 cup size muffin pan. If you like, you can use muffin cups or cupcake wrappers, but only if they’re really pretty.
  3. Whisk together the eggs, milk and vanilla bean scrapings in a small bowl. Separate the egg/milk mixture into 1/4 cup and 3/4 cup portions.
  4. With the paddle attachment attached to your stand mixer, in the attached bowl combine the flour, sugar, baking powder and salt. Mix on low speed just to blend, about 30 seconds.
  5. Still running on low speed, add the butter one piece at a time. Continue to mix until small, sandy clumps about the size of peas, 30 to 40 seconds after all the butter is added.
  6. Add 3/4 cup of the egg/milk mixture and mix on low speed until just incorporated, 5 to 10 seconds.
  7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
  8. Add the last 1/4 cup of the egg/milk mixture in a slow, steady stream, about 30 seconds.
  9. Add blackberries and fold just until combined.
  10. Stop the mixer and scrape the sides and bottom of the bowl, especially the bottom. Lots of stuff gets stuck down there.
  11. Beat one more time on medium-high speed until thoroughly combined and the batter looks a little curdled, about 15 more seconds.
  12. Divide the batter equally between the muffin cups.
  13. Bake until the tops of the cupcakes are light golden and a toothpick inserted into the center comes out clean, about 16-20 minutes.
  14. Remove from the oven and immediately brush generously with the rum.
  15. Cool in the pan for 5 minutes before removing to a wire cooling rack. Cool completely before frosting.

For the frosting:

  1. Combine the eggs, sugar, vanilla and salt in the bowl of a standing mixer.
  2. Bring an inch of water to a simmer in a pan slightly smaller than the mixing bowl, and place the bowl on top.
  3. Whisking gently but constantly, heat the mixture until it is thin and foamy and it reaches 160 degrees on the instant-read thermometer. This takes a bit, but don’t skimp. Make sure it gets there, but not over.
  4. Place the bowl back on the stand mixer. Beat the egg mixture on medium-high with the whisk attachment until it is light and airy, and cooled to room temperature, about 5 minutes.
  5. Stop the mixer and add the rum.
  6. Set the mixer to medium and begin adding the butter, one piece at a time, waiting until each piece  is fully incorporated before adding the next. It will look kind of weird in the middle of this process, like you ruined it or something, but when you get to the end, it magically comes together.
  7. After all that buttery goodness is in there, crank it up to high and beat for one more minute until it is light and fluffy. You can cover and refrigerate up to 5 days.

To color it up:

  1. Make sure the cupcakes are completely cooled before frosting. The frosting should be on the low side of room temperature.
  2. To make the swirly color effect on the frosting (it is optional), we mixed a little ivory and golden yellow gel food coloring into the frosting.
  3. For the accent color, we used a deep plum gel food coloring. Using a piping bag, we painted four vertical lines evenly around the inside of the bag. Use a very light hand in applying the color to the bag, at least if you’re going for a subtle look.


Frost and top with a candied mint leaf and whole blackberry.

And there you have the perfect summer cupcake. Eat and be happy. Unless you are Papa Bear with your enormous beard and handlebar mustache. In that case, eat, be happy, and here’s a napkin.

What’s your favorite kind of cupcake in the whole wide world?


  1. WOAH! those are beautiful and look SO yummy too!

    • Natalie Webb says:

      Totally must make, Chelsea. They are literally even more delicious than they look (I’m not the world’s best decorator when it comes to buttercream).


  1. […] available at Leave me to my Projects.   No […]