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Strawberry Daiquiri Cupcakes

The first cocktail I ever had was a strawberry daiquiri. I was vacationing in Saint Thomas, recklessly laying on the beach without sunblock (ah to be 21 again) and snorkeling the clear blue waters of the U.S. Virgin Islands. At the end of each day, I looked forward to treating myself to this refreshing fruity cocktail.

Just like its cocktail version, these strawberry daiquiri cupcakes combine strawberries, sugar, lime, and rum to make a sweet treat that can be enjoyed at any time of day.

Roasting the strawberries ahead of time intensifies not only their sweet flavor but also their beautiful red color, eliminating the need for any artificial coloring or additives.

I top the cupcakes with a vanilla whipped cream frosting made from heavy cream, powdered sugar, and vanilla. It’s the perfect topping for this delicious strawberry cupcake!

By the way, if you enjoy this recipe and would like more cupcake recipes, check out my cookbook Beach House Baking. 🙂

strawberry daiquiri cupcakes
Print Recipe
4.54 from 13 votes

Strawberry Daiquiri Cupcakes

Prep Time45 mins
Cook Time22 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Keyword: alcoholic cupcakes, booze infused, cocktail inspired cupcakes, cupcake recipes, strawberry cupcakes, strawberry daiquiri cupcakes, strawberry recipes
Servings: 14 cupcakes
Calories: 300kcal

Ingredients

Directions

  • Preheat the oven to 350 degrees. Line two cupcake pans with 14 paper liners and set aside.
  • Combine the strawberries and 1 teaspoon sugar in a large bowl. Transfer to a 9-inch pie plate and roast in the oven for 45 minutes, stirring once halfway. Remove from oven and let cool for 10 minutes. Puree in a blender until smooth and set aside.
  • Sift the cake flour, baking powder and salt. Set aside.
  • In a mixer fitted with the paddle attachment, cream the butter, sugar, lime zest and vanilla on medium speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and dry ingredients alternately, beginning with the milk and ending with the flour. Mix in the rum and the strawberry puree. Scrape bowl well.
  • Scoop the batter into the cupcake liners, filling them up to the rim. (I use a 2.6-ounce ice cream scoop.) Bake in the center of the oven for 20 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes, remove from the pan, and allow to cool completely before frosting.

Make the frosting:

  • Combine all ingredients in a mixer fitted with the whip attachment. Beat on low speed until the mixture begins to thicken. Increase speed to medium and continue mixing until cream is stiff yet smooth. Transfer to a piping bag and frost the cooled cupcakes.

Nutrition

Calories: 300kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 72mg | Potassium: 159mg | Sugar: 20g | Vitamin A: 705IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 0.4mg