Butter Rum Cake Cupcakes are moist vanilla butter cupcakes that get a generous buttery rum soak and a smooth rum glaze on top. They taste like a slice of butter rum cake, but in a neat little cupcake that’s easy to serve.
I like this version because the cupcakes stay tender and a little rich, and the brown sugar rum syrup gives them that warm, caramel-y flavor. The glaze sets up just enough to feel finished, but it still stays soft when you bite in.
These are especially good on a holiday dessert tray, or anytime you want a dessert that pairs well with coffee after dinner. I’ll often add toasted pecans on top when I want them to look a little more “cake-like.”
Why You’ll Love This Recipe
Real butter rum flavor: The combination of brown sugar syrup and dark rum gives you that classic butter rum cake taste, not just a hint of it.
Moist for days: The soak keeps these cupcakes soft and plush, even after they’ve been sitting for a bit.
Simple frosting situation: The rum glaze is quick to whisk together, and you don’t need piping bags or fancy tools.
Holiday worthy: They fit right in with pecans, brown sugar, and cozy baking flavors, especially in fall and winter.
Easy to adjust: You can use rum extract for a stronger flavor, or swap bourbon for a different twist.
Ingredients You’ll Need
Cupcakes
- All-purpose flour: I use regular flour here. Spoon and level if you tend to scoop flour heavy, because that can make cupcakes tight.
- Baking powder: This is what gives the lift. Make sure yours is fresh; old baking powder is a common reason cupcakes bake up flat.
- Kosher salt: Don’t skip it. It keeps the sweetness in check and makes the rum and vanilla taste more like themselves.
- Unsalted butter: Softened butter creams better and gives you that classic buttery cupcake texture.
- Granulated sugar: Regular white sugar works best here for a clean vanilla cake base.
- Eggs: Room temp eggs mix in more smoothly, so you get a more even crumb.
- Vanilla extract: Use a vanilla you like the taste of, since it’s the main flavor in the cupcake itself.
- Whole milk: Whole milk makes a noticeably richer cupcake. In a pinch, 2% works too.
- Dark rum (optional): This adds rum flavor in the cake, but the real rum punch comes from the soak and glaze.
- Cupcake liners: Paper liners keep them easy to remove and nice for serving.
Butter rum soak
- Unsalted butter: This is what makes the soak taste like butter rum cake instead of plain syrup.
- Water: Just enough to dissolve the sugar and help the syrup soak in evenly.
- Light brown sugar: I like light brown sugar here for that warm caramel flavor without going too deep or molasses-heavy.
- Dark rum: Dark rum gives the soak a stronger, more classic butter rum taste. Use what you’d actually sip.
- Rum extract (optional): This is handy if you want a stronger rum flavor without adding more liquid.
- Salt: Just a pinch, but it matters. It keeps the syrup from tasting flat.
Rum glaze
- Unsalted butter: Melted butter makes the glaze taste richer and helps it set up nicely.
- Powdered sugar: Sifting helps a lot so you don’t end up chasing little lumps forever.
- Dark rum: This is the main flavor in the glaze, so use one you like.
- Heavy cream or milk: Cream makes it a little smoother and richer, but milk works fine if that’s what you have.
- Vanilla extract: Vanilla keeps the glaze tasting like cake glaze, not just sweet rum.
- Salt: A tiny pinch makes the sweetness taste cleaner.
- Toasted pecans (optional): I like these for a little crunch and that classic butter-rum-and-nuts vibe.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl, then set aside.
- Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla and rum (if using).
- Add the dry ingredients: Add the dry ingredients in two additions, alternating with the milk, and mix just until you no longer see dry flour.
- Fill the liners: Divide the batter evenly between the liners, filling each about two-thirds full.
- Bake: Bake for 16 to 20 minutes, until a toothpick comes out clean.
- Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer to a rack.
- Make the soak: In a small saucepan, simmer the butter, water, brown sugar, and a pinch of salt for 1 to 2 minutes, just until the sugar dissolves. Remove from heat, then stir in the rum and rum extract (if using).
- Soak the cupcakes: While the cupcakes are still warm, poke each one several times with a skewer, then brush or spoon the soak over the tops. Let it absorb, then repeat until you’ve used the syrup.
- Cool completely: Let the cupcakes cool all the way before glazing.
- Make the glaze: Whisk the melted butter, powdered sugar, rum, heavy cream (or milk), vanilla, and a pinch of salt until thick but pourable. Add a little more cream to thin it or a little more powdered sugar to thicken it.
- Glaze: Spoon the glaze over the cupcakes and let it set for 15 to 20 minutes. Garnish with toasted pecans if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temp eggs and milk. They mix in faster and you’re less likely to overmix the batter trying to get it smooth. The crumb comes out more even.
Stop mixing as soon as the flour disappears. Overmixing is what makes vanilla cupcakes tough. A few small streaks at the end are fine; they’ll mix in as you scoop.
Soak them while they’re warm. Warm cupcakes absorb syrup better than cooled ones. If you wait too long, the soak tends to sit on top instead of sinking in.
Poke plenty of holes. Don’t be shy with the skewer. More holes means the syrup spreads out instead of making a few soggy spots.
Keep the glaze thick. A thin glaze runs right off the cupcakes. I aim for something that ribbons off the whisk and settles slowly.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee after dinner. I usually go for black coffee so the rum flavor stands out.
- Whipped cream: A small spoon of lightly sweetened whipped cream is nice if you want a little extra on the plate. It also looks good with the pecans.
- Ice cream: If you’re serving dessert-dessert, add a scoop of vanilla or butter pecan ice cream. It’s a rich combo, so smaller scoops work.
- Fruit: Fresh berries on the side are a good contrast. Raspberries are my favorite with the brown sugar and rum.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cupcakes airtight at room temperature for up to 2 days. If your kitchen is warm, I usually move them to the fridge so the glaze doesn’t get too soft.
Refrigerate for up to 5 days in a covered container. Let them sit at room temp before serving so the cake softens back up.
You can make the cupcakes a day ahead and do the soak the same day you bake them. I usually glaze the day I’m serving, but glazing the night before is fine too.
If you want to freeze them, I’d freeze the soaked (unglazed) cupcakes wrapped well, then thaw in the fridge overnight. Glaze after thawing so the tops look fresh.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make these without alcohol?
Yes. Skip the rum and use rum extract (to taste) in the cupcakes, soak, and glaze, then use extra milk or cream to make up the missing liquid in the glaze. For the soak, you can replace the rum with a little more water and bump up the rum extract.
What type of rum works best?
I like dark rum here because it gives a deeper flavor that goes well with brown sugar and butter. Spiced rum also works, but it will add its own spice notes (which can be nice around the holidays).
Can I substitute bourbon for the rum?
You can. Bourbon in the soak and glaze is really good and still fits the buttery brown sugar flavor. I’d keep the vanilla the same and just swap spirit-for-spirit.
Why did my glaze turn out too thin or too thick?
If it’s too thin, whisk in more powdered sugar a little at a time. If it’s too thick, add more cream or milk a teaspoon at a time until it’s thick but pourable.
How do I know when the cupcakes are done?
I start checking around 16 minutes. They’re done when a toothpick comes out clean and the tops spring back lightly when you press them.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Butter Rum Cake Cupcakes
INGREDIENTS
Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk room temperature
- 2 tbsp dark rum optional
- 12 cupcake liners.
Butter rum soak
- 1/4 cup unsalted butter
- 1/4 cup water
- 1/3 cup light brown sugar packed
- 3 tbsp dark rum
- 1/2 tsp rum extract optional
- pinch salt.
Rum glaze
- 2 tbsp unsalted butter melted
- 1 1/2 cups powdered sugar sifted
- 2 tbsp dark rum
- 2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- pinch salt
- toasted pecans for garnish optional.
INSTRUCTIONS
Bake cupcakes
- preheat oven to 350 F and line a 12 cup muffin pan with liners
- whisk flour baking powder and salt
- cream butter and sugar until light and fluffy
- beat in eggs one at a time then mix in vanilla and rum
- add dry ingredients in two additions alternating with milk and mix just until combined
- divide batter evenly among liners filling about two thirds full
- bake until a toothpick comes out clean 16 to 20 minutes
- cool in pan 5 minutes then transfer to a rack.
Soak and finish
- simmer butter water brown sugar and salt until sugar dissolves 1 to 2 minutes then remove from heat and stir in rum and rum extract
- poke warm cupcakes several times with a skewer then brush or spoon soak over tops letting it absorb and repeat until used
- cool completely
- whisk glaze ingredients to a thick pourable consistency adding more cream to thin or more powdered sugar to thicken
- spoon glaze over cupcakes and let set 15 to 20 minutes
- garnish with pecans if using.
