Rum Cookie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
This Rum Cookie recipe is perfect for any under the sea, pirate, mermaid party or any other festivities! I think of an old rum bottle on a deserted island and the beach and ocean at my feet, when I eat this deliciousness!
  • Cake:
  • ½ Cup unsalted butter
  • 3 eggs
  • 1 Cup Sugar
  • 1 ½ Cups cake flour
  • 1 ¾ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ Cup milk
  • 2 tsp. vanilla extract or paste
  • Frosting:
  • 1 Cup unsalted butter
  • ½ cup unflavored Crisco
  • 1 tsp.rum extract
  • 1 tbsp. Biscoff creamy cookie spread
  • 4 cups powdered sugar
  • Americolor gel food coloring as desired
  1. For the cake:
  2. Pre-heat oven to 350°
  3. Cream room temperature butter and sugar in your stand mixer until creamy. Beat 3 eggs and add to the mixture in the mixer, on low speed. add vanilla extract
  4. In a separate bowl mix the rest of the dry ingredients together.
  5. Slowly incorporate the dry mix and the milk, alternating between the two. (Make sure to start and end with the dry ingredients)
  6. Bake for 12 minutes or until pick comes out clean. (all ovens are different)
  7. Frosting:
  8. Cream the butter and Crisco in Kitchen-aid mixer until smooth. Turn mixer to low and add in extract. Slowly add in powdered sugar, ½ cup at a time, until all is blended in with the butter mixture. Add in all other ingredients, mixing completely and turn on medium/high to ensure the frosting is creamy, whipped and smooth. (you may need to scrape down the sides of the bowl as you go) I use a Kitchen-aid scraper paddle! Well worth the money!
  9. Let the cupcakes cool completely before frosting. decorate as desired1
Recipe by Black Apron Affair at