Ingredients
Yield: 18 cupcakes
For the cupcakes:
1 stick unsalted butter, softened
1 c. granulated sugar
1.75 c. Swans Down cake flour, sifted
2 eggs
1/2 c. milk
1.5 tsp. baking powder
1/4 tsp. salt
1 tsp. rum extract
Zest from 2 limes
1/4 c. lime juice
For the frosting:
8 oz. plain cream cheese, softened
1/2 stick unsalted butter, softened
1.5 c. powdered sugar
1 tsp. rum extract
1/8 tsp. mint extract
Mint leaves for garnish (optional)
Preparation
