11 July, 2022
Rum & Ginger Cupcakes With A Creamy Rum FrostingPosted in : Dessert on by : Cook Plate Fork Tags: cupcake recipes, Ginger, ginger cupcakes, jumbo cupcakes, little cakes, rum cake, rum cupcakes, spiced rum
Rum cake is traditionally made in a Bundt pan, and it is a denser cake than regular cake, such as a carrot cake, chocolate cake or even banana bread.
Dense cakes and cupcakes are often rich and decadent. Their flavor profile can be rather heavy but deliciously yummy.
Especially with fresh ginger bits and spiced rum in the cake batter.
These dense but ginger sweet buttery cupcakes are loaded with spiced rum.
Do You Love Cooking & Baking With Recipes That Call For Alcohol? Then You’ll Surely Love Making These
The Size Of A Cupcake
They are called cupcakes, but not the typical 2 1/4 inch high ones. But rather a jumbo cupcake (many times referred to as a muffin) the ones that are 3 1/2 inches in hight.
A standard or regular-sized cupcake serves one person. Where as a jumbo cupcake is enough for two people to share.
But I highly doubt anyone would want to share a little jumbo cake with a big spiced rum flavor.
The ginger and spiced rum bring big flavor to these jumbo cupcakes. It’s a sweet and sophisticated twist on a fun treat, and they’re perfect for a party.
Caution, you may eat dessert first – But do not eat and drive.
Rum & Ginger Cupcakes With A Creamy Run Frosting
1 1/4 cup spiced rum or 2-3 tablespoons real rum extract
1 1/2 sticks unsalted butter
1 cup sugar
2 1/2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon grated fresh ginger
2 large eggs
3/4 cup sour cream
Preheat oven to 350°
Bring rum and butter to a simmer in a large saucepan over medium heat. Turn heat off and let cool. Add sugar to mixture and whisk to combine.
Sift together flour, baking soda, and salt, then mix in grated ginger.
Combine the eggs and sour cream on medium speed in a mixer with the whisk attachment.
Slowly add cooled rum mixture to the egg mixture and combine on medium-low speed until incorporated.
Add the sifted flour mixture in thirds to the rum-egg mixture. Scrape down sides to make sure you get all ingredients combined.
Grease a jumbo cupcake pan (one with 6 wells) with butter or coconut oil.
Fill each well with batter 1/2 inch from the top. Bake for 18-24 minutes (turning halfway through) or until the tops are firm to the touch.
Let cupcakes cool in pan on wire rack for 5 minutes, then remove from pan and let cool completely before frosting.
Dribble a teaspoon of rum (1/8 tsp. Rum extract) over each baked cupcake when you take them out of the pan.
Creamy Rum Frosting
1 cup heavy cream, chilled
1/2 – 3/4 cup confectioners sugar (powdered sugar ok same thing)
1 -2 tablespoon spiced rum (1-2 teaspoons rum extract)
Using both a chilled bowl and chilled beaters, beat the cream until peeks just start to form.
Add the confectioners sugar and rum gradually while beating.
Whip until peeks become firm – thick enough consistency to spread as an icing.
Spread creamy frosting on to each jumbo cupcake. If desired, top with candied ginger and candied lime pieces.
Give these cupcake recipes a try.
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