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Hot Buttered Rum Cupcake

Another dangerous cupcake recipe, with rum in the batter, a light rum glaze and a brown butter frosting, all reminiscent of that popular drink, a Hot Buttered Rum.

Ingredients

  • 2 1/3 cup white flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup browned butter, refrigerated to semi-solid state after melting/browning
  • 1 1/4 cup brown sugar
  • 3 whole eggs and one extra egg yolk
  • 1/2 cup rum, with 3 extra tablespoons
  • 1 tsp rum extract

Instructions

  1. Heat oven to 350.


  2. Place cupcake liners in cupcake pan. (Alternatively, spray/flour cupcake pan directly.)


  3. Mix dry ingredients together in medium bowl: flour, baking powder and salt.


  4. In large bowl, or mixer bowl, whip butter for 30-45 seconds to make it fluffy and incorporate all nutty pieces thoroughly. (Directions on browning butter are below.) Pour in sugar, 1/4-1/2 cup at a time until mixed thoroughly.


  5. Add in eggs, then extra yolk, one at a time, mixing in between.


  6. Slowly pour in dry ingredients, alternating with rum, then rum extract, until completely mixed. Do not overmix.


  7. Scoop into cupcake liners/pan, until 2/3 full.


  8. Bake 17-19 minutes per cupcake, testing to be sure center is fully cooked.


  9. Cool on rack, where you can apply the glaze whenever you're ready. Cupcakes need to be entirely cool before frosting. (Glaze recipe below.)