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Hot Buttered Rum Mugcakes

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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


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.

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