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Sweets | Cuba Libre CupcakesGo to Cuba Libre Cocktail

Posted on May 16, 2011

The Cuba Libre cocktail is a rum and coke with lime. These cupcakes mimic the flavor using a chocolate base, Mexican Coca-Cola, rum, and fresh lime juice. They are good!

Yield: 12 cupcakes

Cuba libre cupcakes


4 ounces unsalted butter

2 tablespoons light rum

1/2 cup Mexican Coca-Cola

1/4 cup whole milk

1 tablespoon fresh lime juice

1 cup all-purpose flour

3 tablespoons Dutch processed cocoa

1 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 egg



Preheat oven to 350 degrees. Line cupcake pan with liners.

In a small saucepan, heat butter, Coca-Cola, and rum to boiling. Remove from heat and allow to cool. Mix together lime juice and milk in a small bowl and set aside. Meanwhile, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Then sift and set aside.

Add the cooled butter/coke mixture to the flour mixture and beat gently until well combined. Add egg, then beat until combined. Add milk mixture, then mix until combined. Do not over mix. The batter will be rather thin.

Fill each cupcake well 2/3 of the way full. I use an ice cream scoop to measure. Bake 20 minutes or until a toothpick comes out clean. Cool for 5 minutes, then remove to wire racks to cool completely.


Chocolate Rum Frosting

2 cups powdered sugar

2 tablespoons Dutch processed cocoa

6 ounces butter, room temperature

2 tablespoons light rum

12 lime slices, for garnish

12 FABBRI Amarena Cherries or other preserved cherries, for garnish


In the bowl of an electric mixer, mix together powdered sugar, cocoa, butter, and run until smooth on a low speed. Then beat on a medium-high speed to incorporate air and make the frosting light and fluffy. Pipe onto cooled cupcakes, then garnish.


(Adapted from Sur La Table's "Cuba Libre Cupcakes" recipe, "Cocktail Inspired Cupcakes" class.)