Kick off summer with a bite of these rum and lime cocktail-inspired cupcakes. They’re the perfect sweet treat for any celebration.
FOR THE CUPCAKES, SIFT:
FOR THE TOPPING, WHIP:
If you prefer, substitute raspberry or strawberry jam for the blackberry, then top with fresh raspberries or strawberries for the blackberries.
Preheat oven to 350°. Line muffin pans with paper or foil liners.
For the cupcakes, sift flour, baking powder, and salt in a bowl.
Beat together sugar and eggs with a mixer on high speed until very light and fluffy, 5–7 minutes. With mixer running, drizzle in oil and beat until fully incorporated. Add zest, then alternately beat dry mixture and milk into sugar mixture, starting and ending with the dry mixture.
Pour batter into prepared liners until each is three-quarters full. Bake cupcakes until a toothpick inserted into centers comes out clean, 20–25 minutes. Cool cupcakes in pans 5 minutes, then remove from pans and cool completely on a rack.
Fill a pastry bag with jam and pipe into cupcakes by inserting the tip directly into tops, and squeezing the bag until the cupcakes plump with jam but don’t crack open.
For the topping, whip cream and ⅓ cup sugar with a mixer to stiff peaks. Add rum and lime juice; whip just to combine. Pipe topping onto cupcakes, then top each with a blackberry and a lime slice; chill until ready to serve.
To easily incorporate the oil, drizzle it in with the mixer running. The batter thickens as you add it.
Push the pastry bag tip right into the centers of each cupcake, squeezing the jam into them.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 146mg 6%
Carbs 33g 11%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.