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
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
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
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.
Keyword buttercream, cupcakes, rum, smbc, spices, vanilla