Updated: Jan 31
Sweet, simple, rummy goodness! For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Bake + Assembly: 15-20 + 15 minutes
Rum Cake Cupcake Ingredients:
1 cup granulated sugar
1 & 1/2 cups all-purpose flour
3 T cornstarch
1 & 1/2 baking powder
1/2 t baking soda
1/2 t salt
1/4 cup unsalted butter, room temperature
1/4 cup vegetable oil
1/3 cup Greek yogurt
1 T vanilla extract
2/3 cup half & half
1/4 cup butter
2 T water
1/2 cup granulated sugar
2 T gold rum
Rummy Whipped Cream
1 & 1/4 cup heavy whipping cream
1/2 cup powdered sugar
1 T gold rum
1 t vanilla extract
Cupcake pan & papers (you can make this as a cake instead!)
Cooking spray or another way to grease your pan
Make your cake: add your sugar, flour, cornstarch, baking powder, baking soda, and salt to the bowl of your stand mixer. Mix on low with the paddle attachment until combined.
Add room temperature butter to dry ingredients and mix on low until the texture becomes sandy.
In a measuring cup mix together your vegetable oil, Greek yogurt, vanilla extract, and eggs.
With the stand mixer running add your wet ingredients to your dry ingredients just until combined.
Scrape down the sides and bottom of the mixing bowl and your paddle attachment and mix for a few seconds to ensure it is well combined.
With mixer running drizzle in your half & half, just until combined.
Give your batter a few stirs by hand to ensure nothing is stuck to the bottom of your bowl.
Prepare your cupcake pan by greasing it with cooking spray and then adding your cupcake papers.
Pre-heat your oven to 350°F.
Fill your cupcake liners to 2/3 - 3/4 full (I recommend you use a cookie scoop so you can fill them as evenly as possible). To see my batter consistency and filling tips, head to the 7:03 mark.
Bake for 15-20 minutes, turning the pan halfway through. Bake until the cupcakes are just set and a toothpick inserted into the center comes out clean, with no moisture.. (My cupcakes baked for 17 minutes total).*
While the cupcakes bake, make the glaze: combine the butter, sugar, and water in a small pan over medium heat. (If you want to cook off the alcohol add the rum here).
Allow the ingredients to melt together and bubble for 2 minutes.
Stir in the rum and turn off the heat.
Allow the cupcakes to cool for 3-5 minutes and then remove them from their pan onto the counter or a wire rack.
While the cupcakes are still warm, use a toothpick to poke 5 holes in the top of each cupcake. Brush the glaze on top of each cupcake with a pastry brush or use a spoon or squirt bottle to spread the glaze on top. I did three rounds of imbibing, but you can do more or less! You can watch the process at the 16:17 mark.
Allow the glaze and cupcakes to cool fully.
Make the whipped cream: add the cream, vanilla extract, powdered sugar, and rum to a stand mixer or a bowl with a hand mixer and whip until stiff and pipe-able. (For tips on filling your piping bag, head to the 21:58 mark).
Once the cupcakes have cooled completely pipe or dollop the whipped cream on top. You can see my finished product at the 24:30 mark.
Enjoy immediately or refrigerate and serve cold or at room temp!
*If you have a convection oven I recommend using a regular bake setting instead of a convection bake. I have had issues baking this recipe with a fan as the fan can make the top of the cupcakes go lop-sided. If you don't have a regular bake option, I recommend making sure you turn the pan around more than just once to ensure the fan doesn't blow the batter way off center.
The cupcakes can be frozen for 2 months and you can add the whipped cream before serving.