Being born in January does not guarantee that you are a winter person. The only thing I like about winter is Christmas and the occasional ski trip, otherwise this season is a hard pass for me. I make the best of the chilly weather by baking in the kitchen of course. It’s the big 2-5 this year and to celebrate I baked buttered rum cupcakes.
On January 12 I was born during a snow storm and at only nine days old my parents brought me to Vermont for a winter weekend getaway. I’m a first born. Does anyone else know parents who leave their home after giving birth to their first child? Not likely.
I believe this is where my disdain for winter stems from. Don’t get me wrong, I love snow and skiing and curling up next to a fireplace, but living in NYC doesn’t come with those joyful moments. So I find that joy in baking. If I’m going to be stuck inside at freezing cold temperatures I’m certainly going to make the best of it. Enter buttered rum cupcakes.
Has anyone else made buttered rum? Or know how to make it? I, for one, had to do a little research. I’ve heard of the wintery drink, but had never once had the opportunity to try it. It’s simply melted butter, brown sugar, hot water (or sometimes cider) and rum.
I don’t know about you, but drinking melted butter does not sound appealing. Those ingredients do, however, sound like they would make a delicious cupcake.
And that they did. I took the recipe for my spiked cider cupcakes—a spiced batter with cinnamon, nutmeg and brown sugar—and switched out the cider for rum. That gave these cupcakes a shot of flavor (pun intended).
I made a buttercream frosting also spiked with rum and drizzled a little buttered rum sauce on top. You might be thinking, “Wow this girl went to town with the rum.” Keep in mind a lot of the alcohol bakes off, but the spiced part of the rum adds a lot of flavor.
This may be one of the best birthday treats I have ever made myself (German chocolate cake is a close second). Cocktail cupcakes are always a science experiment in the kitchen for me and each time they turn out to be better than the last–or at least that’s how the cupcakes taste after I’ve washed them down with a few celebratory drinks.
But in all seriousness these buttered rum cupcakes are divine and will warm up those winter blues.
Buttered Rum CupcakesPrint Pin Rate
- 1/3 cup butter
- 1 egg room temperature
- 1 cup buttermilk room temp
- 1 cup dark brown sugar
- 1/3 cup sugar
- 1/2 tablespoon vanilla extract
- 21/2 cups flour
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup spiced rum
- 1/2 cup water
- 1 cup butter at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons spiced rum
Buttered Rum Syrup
- 2 tablespoons butter
- 2 tablespoons rum
- 1 tablespoons corn starch
- Preheat oven to 350° F. Prepare cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside.
- In a small saucepan, heat the butter over medium-low heat, whisking constantly. The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. Pour into stand mixer and let cool. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.
- In a cup, combine rum and water. Now with the mixer on low and working in batches, alternate adding the flour mixture and the rum mixture into the batter, beginning and ending with the flour. Once both mixtures are added to the batter, continue mixing for another 10 seconds to ensure all the ingredients are combined. Scrape down the sides if necessary.
- Fill each cupcake liner about three-quarters full. Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- In the bowl of a stand mixer, use a whisk attachment on medium speed to cream the butter until light and fluffy, about 90 seconds. Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
- Add the rum, starting with one tablespoon and add more until you reach desired consistency (I ended up using 4 tablespoons). Beat on high for 2-3 minutes, until fluffy and whipped.
Butter Rum Syrup
- In a sauce pan, melt butter over medium heat. Gently add the rum and heat until warm, about 30 seconds. Add the corn starch and whisk until you reach a thick syrup consistency. Remove from heat and transfer to a bowl to cool.
- Transfer to the frosting to a frosting bag with desired tip. Frost the cupcakes in a swirl motion. Using a spoon or another frosting bag drizzle the buttered rum syrup on top of the frosting. Dust with cinnamon if desired. Alternatively, brush the top of the cupcakes with buttered rum syrup first then frost. Store in an airtight container at room temperature.