Hot buttered rum is a winter favorite hot cocktail consumed to keep away the chill. With warming spices, luscious butter and a healthy dose of dark rum, it has withstood the test of time to become a cocktail classic.
These Hot Buttered Rum Cupcakes are spiced with the same cinnamon, nutmeg and cloves as the inspiration cocktail and soaked in a buttery rum syrup. The brown sugar buttercream frosting complements the cupcakes with notes of molasses and vanilla pairing well with the dark rum flavor.
Enjoy these as a decadent dessert while sipping on a Hot Buttered Rum cocktail.
Hot Buttered Rum Cupcakes
Spiced rum cupcakes soaked in rum syrup and topped with brown sugar buttercream incorporate all the flavors of a Hot Buttered Rum cocktail
Equipment
- 1 Stand Mixer
Ingredients
For the Spiced Cupcakes:
- 1/2 cup Sugar
- 1/2 cup Butter
- 2 large Eggs
- 1½ cup All-purpose flour
- ½ cup Milk
- 1 tsp Spiced Rum
- ½ tsp Cinnamon
- ¼ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
For the Rum Syrup:
- 8 tbsp Butter (1 stick)
- ¾ cup Brown sugar
- ½ cup Spiced or dark rum
For the Brown Sugar Swiss Meringue Buttercream:
- 4 oz Egg Whites
- 8 oz Brown Sugar
- 12 oz Unsalted Butter, softened (3 sticks)
- 1 tbsp Vanilla extract
- 1 tbsp Spiced Rum
- ⅛ tsp Salt
Instructions
Spiced Cupcakes
- Preheat oven to 350 degrees and add liners (or grease) your cupcake pan
- Whisk together the flour, baking powder, cinnamon, nutmeg and set aside
- In the mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy
- Add the eggs, one at a time making sure to mix well after each addition
- Add the vanilla extract and rum, mix well
- Reduce the mixer speed to low and add 1/3 of the flour. Mix until just incorporated
- Add half of the milk and continue mixing until incorporated
- Repeat with 1/3 flour and the remaining milk
- Add the last of the flour and mix well
- Fill with batter to 2/3 each cupcake liner
- Bake in the oven for 17-19 minutes or until a toothpick comes out clean
Rum Syrup
- Melt butter in a saucepan over medium-high heat.
- Stir in remaining ingredients
- Bring to a boil, stirring often
- Reduce heat to medium and continue cooking for 8-10 minutes, stirring often, until slightly thickened
- Remove from heat and cool
Brown Sugar Buttercream
- Put a saucepan with 1 to 2 inches of water on medium high and bring to a simmer
- In a grease-free mixing bowl, add the egg whites, salt, and sugar and whisk lightly to combine
- Set the bowl over the saucepan with the simmering water and heat whisking continuously until it reaches 160 degrees or until it no longer feels grainy between your fingers.
- Using the whisk attachment in the mixer, whisk mixture on medium-high speed until stiff peaks and mixture is to room temperature. It should be thick and glossy.
- Remove whisk attachment and replace with the paddle attachment.
- Set the mixer to low and slowly add the butter one tablespoon at a time.
- Keep beating until the buttercream thickens and reaches a smooth consistency. It may look curdled at some point but keep beating and it will come together.
- Add vanilla and rum. Mix to combine.
Assembly:
- Using a toothpick or a fork, poke multiple holes in the top of the cupcake.
- Brush the rum syrup on the cupcakes until soaked in.
- Frost the cupcakes to your liking and sprinkle with ground cinnamon.
Tried this recipe?Let us know how it was!