Instructions:

For No-Mixer Lime Cupcakes:

1. Preheat oven to 400 degrees F. Line mini muffin tin. Set aside.
2. In a small saucepan, melt Kerrygold Unsalted Butter. Remove pan from heat and whisk in half and half. Heat longer if the butter and half and half begin to separate. Set aside to cool.
3. In a small mixing bowl, whisk together dry ingredients.
4. Whisk the vanilla and egg into the cooled butter mixture until evenly combined.
5. Add wet ingredients into dry ingredients and whisk together until combined.
6. Divide batter between cupcake liners, filling a little over halfway full.
7. Bake for about 13 minutes or until just lightly golden and surface springs back when touched.
8. Allow to cool in pan for 5 minutes. Remove to a cooling rack.

For the Mojito Buttercream:

1. In a small mixing bowl, cream together Kerrygold Unsalted Butter and lime zest with a handheld mixer until light and fluffy.
2. Add in powdered sugar and half and half. Beat until evenly combined and fluffy. Fold in mint.
3. Pipe or spread icing onto cooled cupcakes.

For Mojitos:

1. Into a glass, tear mint leaves. Muddle leaves to release flavors.
2. Pour in rum, lime juice, and agave nectar. Stir together.
3. Add in ice cubes and top with club soda.
4. Using a skewer, carefully pierce bottom of a cupcake. Add the sweetest little stirrer to your mojito and serve. Cheers!