Buttered Rum Cupcakes
Recipe adapted from: ifyougiveablondakitchen.com
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
INGREDIENTS:
Spiced Cupcakes:
1/3 cup butter
1 egg room temperature
1 cup buttermilk room temp
1 cup dark brown sugar
1/3 cup sugar
1/2 tablespoon vanilla extract
2 1/2 cups flour
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup spiced rum (we used Bacardi Superior Rum)
1/2 cup water
Buttercream Frosting:
1 cup butter at room temperature
3 cups powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3 to 4 tablespoons spiced rum
DIRECTIONS:
Cupcakes:
Preheat oven to 350° F. Prepare cupcake tin with cupcake liners. I also spray the tins with a little bit of Pam.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside.
In a small saucepan, heat the butter over medium-low heat, whisking constantly. The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. It’s this slightly browned butter that gives you a nutty, buttery flavor. Pour into stand mixer, or use a hand mixer, and let cool. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.
In a cup, combine the Bacardi Superior Rum and water. Now with the mixer on low and working in batches, alternate adding the flour mixture and the rum mixture into the batter, beginning and ending with the flour. Once both mixtures are added to the batter, continue mixing for another 10 seconds to ensure all the ingredients are combined. Scrape down the sides if necessary.
Fill each cupcake liner about three-quarters full. Don’t fill any higher. The cupcakes do rise. Bake for 15 to 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
Frosting:
In the bowl of a stand mixer, use the whisk attachment, or use a hand mixer if you prefer on medium speed to cream the butter until light and fluffy, about 90 seconds. Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
Add the rum, starting with one tablespoon and add more until you reach desired consistency. Beat on high for 2-3 minutes, until fluffy and whipped.
Assembly:
Frost the cupcakes however you’d like. I never have any luck with a frosting bag so I just simply spoon it on. Doesn’t matter what it looks like. It’s one of the best cupcakes you’ll ever eat. Enjoy!
