Spiced Rum Cupcakes with Boozy Buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
Buttery soft rum cupcakes topped with sweet cinnamon boozy buttercream - a rum lover's treat!
  • For the Cupcakes:
  • ½ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 tablespoons + ½ cup oil, divided
  • 1¾ cups all purpose flour
  • ¼ cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 (3.4 ounce) package instant vanilla pudding
  • 4 large eggs
  • ¾ cup milk
  • ¾ cup spiced rum (I used The Kracken Black Spiced Rum)
  • 1 tablespoon vanilla
  • For the Boozy Buttercream:
  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons spiced rum
  • ¼ cup sweetened flaked coconut to garnish
  1. Preheat the oven to 325. Line a standard muffin pan with paper liners.
  2. In a large bowl beat the butter and sugar until fluffy. Add the 3 tablespoons of oil and beat until it's combined.
  3. Add the flour, cornstarch, baking powder, kosher salt, and instant vanilla pudding to the bowl. Beat -- the mixture will form coarse buttery crumbs.
  4. Crack the eggs into a medium bowl and whisk them lightly to break the yolks. Add the remaining ½ cup oil, milk, rum, and vanilla.
  5. Whisk to combine and then add the wet ingredients to the dry. Beat until smooth.
  6. Portion the batter into the prepared muffin cups. I use a ¼ cup measure and fill them mostly full -- about ¾ of the way.
  7. Bake for 18 - 20 minutes or until a pick inserted into the center comes out clean.
  8. Let the cupcakes cool before frosting.
  9. To make the frosting whip the butter with a whisk attachment. Add the powdered sugar a cup at a time. After 3 cups add the cinnamon and salt. Beat to combine. Add the last 2 cups of frosting and the rum. If you like a thinner frosting add more rum. (**see note**).
  10. To toast the coconut scatter the sweetened flaked across a baking sheet and place it in the preheated oven after you take out the cupcakes. It only needs 3-5 minutes max. Watch it closely and remove it as soon as some of the coconut is golden.
  11. Frost the cupcakes and sprinkle each with a little toasted coconut.
To pipe the buttercream as shown you'll need a little more than the recipe calls for. Increase the frosting measurements by adding another ½ cup butter, 1½ cups powdered sugar, and another tablespoon or two more of rum (to your desired consistency). You can also increase the cinnamon by adding another ½ teaspoon.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spiced-rum-cupcakes-with-boozy-buttercream/