Spiced Rum Carrot Cupcakes with Rum Buttercream

Today, I’m thrilled to share with you one of my new all-time favorite flavor combinations: Spiced Rum Carrot Cupcakes with Rum Buttercream. These are not only delicious but ADORABLE for your next Easter celebration.

These cupcakes are like a warm hug on a chilly day, filled with the cozy flavors of cinnamon, ginger, and, of course, a touch of rum.

What makes these cupcakes extra special is the secret ingredient: LorAnn Oils’ Rum Emulsion

 It’s like adding a little bit of Caribbean sunshine to your baking! The rum flavor is so rich and authentic, it takes these cupcakes to a whole new level of deliciousness.

Imagine the sweet aroma filling your kitchen as these cupcakes bake to perfection. It’s pure magic! And when you top them off with the dreamiest rum-infused buttercream, it’s like icing on the (cup) cake – literally!

So, if you’re looking to add a little excitement to your routine baking recipes, I highly recommend giving these Spiced Rum Carrot Cupcakes a try. 

P.S. If you love this cake, be sure to try my 5-star Vanilla Bean Cake, too.

Equipment Needed For Spiced Rum Carrot Cupcakes

  • Mixing Bowls: Use large mixing bowls for combining wet and dry ingredients.
  • Electric Mixer: A stand mixer or handheld electric mixer will make mixing the batter and buttercream easier.
  • Digital Scale: Accurate measurements are essential for baking success.
  • Grater: To grate the carrots finely for the cupcake batter.
  • Muffin Pan: For baking the cupcakes, use a standard 12-cup muffin pan.
  • Cupcake Liners: Ensure you have enough paper liners to line the muffin cups.
  • Wire Rack: Use a wire rack to cool the cupcakes evenly after baking.
  • Piping Bag and Tips (optional): If you want to pipe the Rum Buttercream onto the cupcakes for a decorative finish.

Shopping List For Spiced Rum Carrot Cupcakes

  • Avocado oil
  • Brown sugar
  • Full-fat plain Greek yogurt
  • Eggs
  • LorAnn Oils vanilla bean paste
  • LorAnn Oils Rum Emulsion
  • Carrots ( whole): Do not buy pre-grated carrots from the store. you must shred them or use a food processor for the best results
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Ground ginger
  • Kosher salt
  • Pasteurized egg whites (found in a carton)
  • Powdered sugar
  • Salted butter
  • LorAnn Oils vanilla extract

Spiced Rum Carrot Cupcakes with Rum Buttercream

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Author: Kala Boulard


  • 120 g avocado oil
  • 155 g brown sugar
  • 85 g full-fat plain Greek yogurt
  • 2 large eggs
  • 1 tbsp LorAnn Oils vanilla bean paste
  • 1 tbsp LorAnn Oils Rum Emulsion
  • 160 g grated carrots (2-3 medium carrots)160
  • 160 g all-purpose flour
  • 8 g baking soda
  • 6 g baking powder
  • 3 g ground cinnamon
  • 1.5 g ground ginger
  • 3 g kosher salt

Rum Buttercream Ingredients

  • 6 tbsp pasteurized egg whites (found in a carton)
  • 2 cups powdered sugar
  • 1 cup salted butter, at room temperature
  • 1 tsp LorAnn Oils vanilla extract
  • 1 tsp LorAnn Oils Rum Emulsion


Cupcake Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners or grease them lightly.
  • Mix Wet Ingredients: In a large mixing bowl, combine avocado oil and brown sugar. Mix well until the sugar is dissolved.
  • Add Eggs and Yogurt: Add the Greek yogurt, eggs, LorAnn Oils vanilla bean paste, and LorAnn Oils Rum Emulsion to the bowl. Beat until well combined.
  • Incorporate Carrots: Stir in the grated carrots until evenly distributed throughout the batter.
  • Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt until well combined.
  • Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  • Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Rum Buttercream Instructions

  • Prepare Buttercream Base: In a stand mixer, whisk together pasteurized egg whites and powdered sugar on medium-high for 2-3 minutes until bright and glossy.
  • Add Flavorings: Scrape down the bowl and add LorAnn Oils’ vanilla extract and LorAnn Oils’ Rum Emulsion. Whisk again on high for 2 minutes until well combined.
  • Incorporate Butter: Reduce mixer speed to low and slowly add chunks of salted butter until smooth.
  • Switch to Paddle Attachment: Stop the mixer, scrape down the bowl, and switch to the paddle attachment.
  • Final Whipping: Return the mixer to high speed for 4 minutes, creating a lusciously smooth and creamy buttercream.
  • Temper the Buttercream: Remove 1/3 of the buttercream and warm it in the microwave for 30 seconds until it is slightly melty. Add it back into the mixer and beat for another 3 minutes for a velvety smooth finish.


  • Frost Cupcakes: Once cooled, frost the cupcakes with the cream cheese buttercream using a piping bag or spatula.
  • Decorate: Optionally, decorate with additional toppings like chopped nuts or shredded coconut.



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