Ginger mojito cupcakes

Original recipe from I Heart Cuppycakes
Oven temp = 350

Ginger mojito cupcakes:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup torn mint leaves, loosely packed
1 1/8 cup milk
3/4 cup (1 1/2 stick) butter
1 1/2 cup sugar
3 eggs
grated zest of 2 limes
1 tsp vanilla bean paste
1 tsp grated ginger (about 1 inch)

In a small saucepan, heat the milk. Add the mint leaves and steep for about 10 minutes, until the mint has infused into the milk. Strain the mint leaves out of the milk, keeping both the infused milk and the mint leaves. Finely chop up the mint leaves. In a mixing bowl, cream butter, sugar, and eggs, adding the eggs one at a time. Mix in the baking powder, baking soda, lime zest, vanilla bean paste, ginger, and half of the chopped mint leaves. Add one cup of flour and 1/2 cup of the infused milk and mix well. Add another cup of flour and the remaining infused milk. Add the last 1/4 cup of flour and mix until just combined. Pour batter into 24 cupcakes cups and bake at 350 deg for 25 minutes.

Ginger mojito frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp grated ginger (about 1 inch of ginger)
2 Tbs ginger liquor
zest of one lime
remaining chopped mint
1 Tbs lime juice
1 Tbs peppermint schnapps
1 Tbs rum

In a large mixing bowl, mix together sugar, butter, ginger, ginger liquor, lime zest, and chopped mint. Slowly add the remaining liquid ingredients and beat until fluffy. If the frosting becomes too runny, add a little more powdered sugar.