Hot Buttered Rum Mugcakes Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

1 ratings


  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cloves, divided
  • 1 1/2 teaspoons cinnamon, divided
  • 1 teaspoon ground nutmeg, divided
  • 1/2 cup vanilla ice cream, melted
  • 1/2 cup rum, I prefer to use a dark or spiced rum, but any rum you have on hand would work.
  • 1 teaspoon vanilla extract, divided
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar, sifted


For the Mugcakes:


Preheat oven to 350º.


Cream the butter and sugar.


Mix in the eggs.


In a separate bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.


Add the dry ingredients to the butter/sugar mixture and mix until just combined.


Stir in the vanilla ice cream, rum, and 1/2 teaspoon vanilla vanilla extract.


Fill mugs with batter to about 1/3 full.


Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.


For the Spiced Whipped Cream Frosting:


Whip heavy whipping cream until it'€™s light and fluffy.


Mix in powdered sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon vanilla until just combined.

Hot Buttered Rum Mugcakes


Only registered users can write reviews. Please, or register

1 Review

Louise 11/24/2014
Oh my! Yummmm!

Oh my! Yummmm!

Paula Deen Club                   At the Southern Table with Paula Deen