Mojito Cupcakes

Cupcakes
Yields: 12
I Heart Cuppy Cakes

1½ cups all-purpose flour
1¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup mint leaves, loosely packed
3/4 cup whole milk, hot (I used skim milk)
¼ pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
½ tsp vanilla extract
1 tsp rum (optional)

Preheat to 350F.

Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.

Sift flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.

Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).

On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.

Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

Frosting
The Cheesecakeerian

½ cup unsalted butter
8 ounces cream cheese (1 package)
Pinch of salt
2 teaspoons dark rum (I used a light coconut rum from Bermuda and it was still tasty)
1 Tablespoon lime juice (about 1 lime)
1½ to 3 cups powdered sugar (I used about 2)
Green food coloring

Cream the butter, sugar and salt together until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the cold cream cheese a chunk at a time, waiting until each is incorporated before adding the next.

Add the rum and lime juice and mix until just incorporated. Taste the frosting and add more sugar if needed.

Add the food coloring one drop at a time and combine thoroughly after each, until you have the color you want.