Drunken Butter Rum Cupcakes

Indulge in the decadence of Drunken Butter Rum Cupcakes—luxuriously moist treats with a boozy twist! These cupcakes boast a buttery-smooth crumb infused with dark rum, balanced perfectly with the warm sweetness of brown sugar and vanilla. Each cupcake is brushed with an extra splash of rum for a flavor-packed bite, and topped with a velvety rum-spiked buttercream frosting that's irresistibly creamy. Perfect for holiday gatherings, special celebrations, or whenever you're craving a dessert with a spirited kick, these cupcakes are as sophisticated as they are fun. Easy to make in just 40 minutes, they’re the ultimate combination of sweet, buttery, and boozy bliss.

Nutriscore Rating: 31/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 0.75 cups Granulated sugar
• 0.25 cups Brown sugar (packed)
• 2 Large eggs
• 2 teaspoons Pure vanilla extract
• 3 tablespoons Dark rum (for batter)
• 0.5 cups Whole milk
• 2 tablespoons Rum (for brushing cupcakes)
• 0.75 cups Unsalted butter (softened, for frosting)
• 3 cups Powdered sugar
• 3 tablespoons Dark rum (for frosting)
• 1 teaspoons Pure vanilla extract (for frosting)
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 3 tablespoons of dark rum.

Step 5

Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Once the cupcakes are cool, brush the tops lightly with 2 tablespoons of dark rum using a pastry brush. Allow the rum to soak in before frosting.

Step 10

To make the frosting, beat the softened butter in a large bowl using a hand mixer or stand mixer until smooth and creamy.

Step 11

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Increase the speed to medium and beat until fluffy.

Step 12

Add 3 tablespoons of dark rum, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream. Beat until the frosting is smooth and spreadable. If the frosting is too thick, add more cream 1 teaspoon at a time.

Step 13

Frost the cupcakes using a piping bag or an offset spatula. Decorate as desired.

Step 14

Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days. Enjoy responsibly!

Nutrition Facts

Serving size	(1439.0g)

Amount per serving	% Daily Value*
Calories	5816.4

Total Fat 265.5g	0%
Saturated Fat 163.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1062.5mg	0%
Sodium 2107.8mg	0%
Total Carbohydrate 717.3g	0%
Dietary Fiber 4.9g	0%
Total Sugars 566.0g
Protein 36.9g	0%

Vitamin D 304.5IU	0%
Calcium 345.8mg	0%
Iron 11.1mg	0%
Potassium 668.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 2.7%

Carbs: 53.1%