Leep has a deep love of spiced rum, so for his birthday a few years ago I set out to make some Captain Morgan spiced rum cupcakes. I scoured the internet high and low with not much luck on what I was looking for. So I gathered up a few different recipes and worked some cooking magic to combine them into my own personal mix.

The cake is spicy and moist while the frosting is sweet and boozy. These are one of his favorites and get rave reviews by all who taste them. Hope you enjoy them as much as we do!

Cupcake Ingredients:
1 French Vanilla cake mix
1 1.75oz (4 serving) instant French vanilla pudding mix
1 teaspoon cinnamon
4 eggs
1 teaspoon vanilla
1/2 cup cold milk
1/2 cup Real butter, melted
1/2 cup spiced rum

Directions:
Preheat the oven to 350º. Combine all ingredients and beat for 2 minutes. Pour into lined cupcake pans and bake for 22-24 minutes. Cool slightly on a rack.

Buttercream Icing:
¾ cup (1 ½ sticks) butter, at room temperature
¼ cup whipping cream, at room temperature
1 teaspoon vanilla
¼ cup Spiced Rum
5 cups sifted confectioners’ sugar (give or take)
Pinch of salt

Directions:
In the bowl of an electric mixer on medium speed, beat the butter to lighten. Add 2 cups of the confectioners’ sugar and beat on low speed until incorporated.  Turn the mixer to medium and continue to beat until well blended.  Add the whipping cream, vanilla and Spiced Rum and beat until smooth.  Add the pinch of salt and the remaining sugar, one cup at a time, beating well after each addition, until the desired consistency is reached. Each time I make this I end up using different amounts of sugar.  Use immediately or cover and refrigerate for up to two days.  If refrigerated, bring to room temperature and beat lightly before using.

Optional: Sprinkle cinnamon on top.