Happy National Cupcake Day!

It’s National Cupcake Day! Who doesn’t love cupcakes! Vanilla, chocolate, hummingbird, red velvet ; they are all SO GOOD! One of my favorite cupcake places is Crumbs Bakery but unfortunately there are no gluten free cupcakes there 😦 so baking cupcakes at home that are gluten free and delicious is my new favorite thing. I have always loved to bake and it has grown since becoming gluten free because now I have the opportunity to bake and create little cakes that are delicious!

My boyfriend made a delicious mojito cake that was light and delicious and I found a wonderful recipe for a gluten free cupcake version. I changed it up to make it dairy free as well as gluten free!

Mojito Cupcakes

Cake Ingredients

  • 1 1/2 cups sorghum flour
  • 3/4 cup cornstarch
  • 3/4 cup tapioca flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup softened buttery spread (such as Earth Balance Buttery Spread)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 cup dried mint, crumbled
  • 1 shot white rum (Malibu or Bacardi)
  • Juice of one lime
  • 1 cup rice milk

Frosting Ingredients

  • 1 cup softened buttery spread
  • 4 cups confectioner’s sugar
  • 1/2 teaspoon salt
  • 1 shot white rum (Malibu or Bacardi)
  • Juice of 1/2 lime
  • 1/2 teaspoon mint extract


  • Lime wedge
  • Mint Sugar
  • Crumbled dried mint
  1. Mix sorghum flour, cornstarch, tapioca flour, baking powder and salt together in medium mixing bowl.
  2. In a large mixing bowl, cream together buttery spread and sugar until fluffy. (A stand mixer will make the process quick or just good old arm strength and a wooden spoon.)
  3. Mix in eggs, lime juice, rum and 1/2 cup crumbled mint. Blend until smooth. Then alternate adding the dry ingredients and rice milk gradually, blending in each addition until smooth.
  4. Place cupcake in each of two 12-cup cupcake pans. Place in preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
  5. Place on wire racks to cool for 5 minutes. Take cupcakes out of pan and let cool on wire rack until completely cool.
  6. While cupcakes cool, time to whip up your mojito frosting! Cream buttery spread until fluffy.
  7. Add confectioner’s sugar and salt and blend well.
  8. Add rum and lime juice (and mint extract if you do not have the mint sugar) and blend until creamy.
  9. Add a nice helping of frosting to your cool cupcakes. Garnish with mint sugar or crumbled mint if you have it and a lime wedge!

To keep up with the cocktail cupcake theme, here is a delicious mojito recipe!

Classic Mojitos

  • 1 bunch fresh mint, cleaned
  • 1 cup sugar
  • 4 lemons, juiced
  • 4 limes, juiced
  • Ice cubes
  • 1 (750 ml bottle) white rum (Malibu or Bacardi)
  • 1 liter club soda
  1. In a large pitcher, muddle mint sprigs with sugar and lemon and lime juices until well combined.
  2. Add ice, rum and club soda and stir together.
  3. Pour into glasses, straining out mint.

Try these tasty variations:

  • Fruit-flavored rums, such as mango, strawberry, lychee or mandarin, are often substituted.
  • A “Dirty Mojito” uses spiced rum, brown sugar syrup, key limes, crushed mint and soda.
  • A Mojito without alcohol is called a “Virgin Mojito” or “Nojito”
  • An “Apple Mojito” uses apple-flavoured liqueur as well as rum.
  • An “English Mojito” uses gin in place of rum and sprite as a substitute for sugar/soda.
  • A “Mojito Royal” is a mojito with Champagne instead of club soda.
  • A “Mojitaly” is a mojito with fernet branca instead of rum and mapo instead of lime.
  • A “lychee mojito” is a mojito made with lychee syrup or liqueur and is popular in hong kong


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