Rum cake cupcakes

6 servings
15 min
30 min
Very Easy


Number of serving: 6

For cupcakes:

2 cups and 2 teaspoons cake flour

1 1/2 teaspoons salt

1 1/2 cup white sugar

3 level teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup cold butter, diced into tiny pieces

2 tablespoons vegetable oil

1 small package vanilla instant pudding mix or 1 cup custard powder

1/2 cup lowfat milk

3 large eggs

1/2 cup dark rum

1/2 cup vegetable oil

1 tablespoon pure vanilla extract

3/4 cup diced walnuts or pecans

For cream cheese rum frosting:

150 g (about 5-6 ounces) cream cheese, softened

3/4 of a shot glass dark rum

1/2 of a shot glass sugar syrup

1/2 cup powdered sugar or icing sugar

1/2 teaspoon lime juice

Lime zest, optional


  • Preheat the oven to 175 C / 325 degrees F. Spray two muffin pans (one 12-muffin pan and one 6-muffin pan) with nonstick cooking spray.
  • In a large mixing bowl, combine the first seven cake ingredients. Mix with a wooden spoon until well blended, and then beat with an electric mixture for a minute, until dry and crumbly.
  • Add the vanilla pudding mix/custard powder, milk, eggs, rum, vegetable oil and vanilla extract to the bowl and continue beating on low for about 3 minutes.
  • Making sure that you scrape the sides down at least twice to ensure that all ingredients are well blended. Pour into muffin pans and bake for 30 minutes.
  • To make the frosting, beat the cream cheese, rum and sugar syrup with an electric mixer under smooth.
  • Add the icing sugar, continually mixing in order to incorporate it well. Finally add the lime juice (this is really to taste), mixing well.
  • Once the cupcakes are done (test with a toothpick to make sure), remove them from the muffin pans and let them cool.
  • Frost them with the cream cheese rum frosting and decorate with a bit of lime zest on top if you wish.


Rum cake cupcakes, photo 1Rum cake cupcakes, photo 2

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