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Butter Rum Cake Cupcakes

Butter Rum Cake Cupcakes

Moist vanilla butter cupcakes soaked with buttery rum syrup and finished with a smooth rum glaze
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

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.

Notes

1. Use rum extract for stronger flavor without extra alcohol. Substitute bourbon for rum for a different profile. For extra moist cupcakes apply soak while cupcakes are still warm. Store airtight at room temperature 2 days or refrigerate 5 days and bring to room temp before serving

Nutrition

Calories: 420kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g