Preheat your oven to 350F or 180C. Mix all the dry stuff together in a big bowl.

Melt the butter in the microwave and add the beaten egg to it.

Add that to the dry ingredients, stirring in the milk and rum until smooth.

Zest an entire lime, add half the zest to the bowl.

Squeeze in half of the lime as well (keep the other half and its zest for the icing!).

Finely chop your fresh mint, and add that to the batter, mixing well.

Finely chopped mint:

Mint added to bowl:

Split the batter between 12 lined cupcake wrappers.

Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch). When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them!

Mojito Icing: - 1 1/2 cups powdered (icing) sugar (or more, depending on rum amount) - 3 T butter, softened - zest and juice of half a lime - half shot of spiced or dark rum (or more or less to taste) - 12 sprigs of mint garnish (optional) Mix the butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.

Smear the icing onto the tops of the mojito cupcakes and add a sprig of mint on each to garnish. Et voila!

Now that you have learned how to make mojito cupcakes, please be sure to view these other cake recipes. Also, you will love these Eastern European recipes.