Makes 12
Cupcakes:
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup white granulated sugar
1 egg + 1 egg white
2 tablespoons vegetable oil
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon pure lemon extract
1/2 cup whole milk
Mojito Frosting:
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
2 1/2 cups powdered sugar, sifted
1 tsp. vanilla extract
1 tsp. freshly grated lime zest
2 teaspoons rum
Optional: use fresh mint leaves, sliced lime, or more grated lime zest as garnish.
Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. Whisk flour, baking powder, and salt in a bowl.
With an electric stand mixer or hand whisk, beat butter until creamy. Add the sugar and beat a few minutes or until light and fluffy. Add the egg and egg white, beating on medium speed, until combined. Add the oil, lemon zest, vanilla, and lemon extract and beat for 1 to 2 minutes or until combined.
Pour in the milk while mixing. Pour in the rest of the dry ingredients and mix on medium speed until the batter is combined.
Fill cupcake liners 3/4 full. Bake for 16 to 18 minutes, or until golden on top. Let cool before frosting.
For frosting:
Beat softened butter and cream cheese until creamy. With the mixer on low speed, gradually add the powdered sugar. Increase the speed of the mixer and until fluffy and combined. Beat in the vanilla, lime zest, and rum.
Frost the cupcakes and garnish with desired garnish.