Strawberry Daiquiri cupcakes on tray.

The Best Strawberry Daiquiri Cupcakes: Boozy Bakes V. 6 and my “awesome new gadgets” addiction.

Yum
Single strawberry daiquiri cupcake

This weekend, I was treated to a bridal shower. I was super overwhelmed by the outpouring of love and support at this event, and I am deeply grateful to everyone that attended. Not gonna lie though, I also liked getting presents. I really think it isn’t fair, because I am ridiculously easy to shop for. Google “baking, cats, minnie mouse” and you will instantly be presented with about a bazillion things that will literally thrill me. I was lucky enough to get lots of new toys for baking, so I celebrated by creating these boozy little treats, Strawberry Daiquiri Cupcakes! If you are interested in baking, you might want to look into investing in some of this stuff, I had way too much fun with it all.

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cupcake carrier with strawberry daiquiri cupcakes

It will be nice not to have buttercream all over my car.

One of my primary flaws as a romantic partner is my tendency to get baked goods all over the trunk of my husband’s car. I have a terrible habit of tossing something in the trunk, loosely covering it with a cloche that does not lock in place, and then merrily driving (fast) all over town. For some reason, I am consistently shocked when I then make an enormous mess in the back of the prius. LUCKILY, I was gifted some cupcake carriers. I swear I could hear Matt sigh and mutter “finally” from where he was hanging out miles away.

My dear friend Jordan also gifted me these cutesy cupcake liners, and I love them. Ruffles and flowers for the win.

Another fun gift that I put to immediate use: the cupcake corer! This is an item that I have really wanted, and it’s fun you guys. No more stabbing my cupcakes with random steak knives.

Strawberry Daiquiri Cupcakes being cored

I also need you all to know that while I was making the strawberry daiquiri cupcakes, I did not eat the cupcake cores as I went along, which is what I usually do. No, I made the mature choice, trimmed them, and put them back after filling the cupcakes.

I did eat the trimmings. I’m not a monster, after all. After tasting this strawberry sponge, no jury in the world would convict me.

Perhaps these new gadgets and the other awesome new baking equipment I received at my shower will keep me from looking for my next fix in my baking shopping addiction?

Based on my amazon history, I’m thinking that doesn’t sound likely.

My blog is getting…traffic? And not just my mom?

I have been working hard on building more online presence, and weirdly enough it is….working? I recently got a photo accepted to this schmancy site called Foodgawker, which is sort of a bougie photo-sharing website. This generated a bit of traffic, but I think it also created a back link that made google think I know what I’m doing. Which is weird, because I don’t really. I mean, I know how to cook and bake. But I don’t know squat about web-building.

Whatever the reason, I’ve been getting like thirty google search hits a day, and it is making me way more excited than it should. I used to do a special dance every time I got a search engine hit. I have now been forced to downgrade the full dance to just a finger dab. Thank you to everyone that has been reading! I hope you are all full of delicious cake.

Anyway. Back to cupcakes.

Strawberry Daiquiri Cupcakes: the elements.

These cupcakes were surprisingly difficult to figure out, but I’m super happy with the result. Strawberry Daiquiris generally have three flavor profiles: strawberries (duh), rum, and sometimes lime. I knew I wanted to incorporate all three of those flavors, and I knew I wanted a strawberry buttercream, but it didn’t seem like the right choice to put fresh fruit in a buttercream. I didn’t think it would carry enough flavor, and I thought it would release too much water. So, I turned to a rather strange ingredient: freeze-dried strawberries. I blitzed it up in the food processor to make a BRIGHT PINK powder, and then incorporated that into my buttercream with some rum. Boom, giant strawberry flavor without all of the water. The resulting frosting is creamy, full of flavor, and the perfect summery bite.

I also wanted to develop a super super fluffy strawberry sponge cake, so I used cake flour to keep everything nice and airy. I boosted the flavor with both chopped fresh strawberries and a little bit of strawberry extract. Combined with the frosting and filling, this sponge will make you believe you are lying on a beach sipping a strawberry daiquiri. And you better believe we could all use that in our lives this year.

Single strawberry daiquiri cupcake

To get that sharp lime flavor, I made a quick lime curd, and then chucked that in the middle of the cupcakes. Homemade curd is so satisfying and so much easier than most people think! This curd recipe would go well in a lot of things, including homemade macarons.

Interested in more boozy bakes? Check out the other treats in my series!

Baileys Mudslide Cupcakes

Pineapple Upside Down Cupcakes with Rum

Tequila Sunrise Cupcakes

Do you live in Indianapolis? Interested in ordering something from Kelly Likes to Bake? Email me at kellylikestobake@gmail.com for pricing and info!

The best Strawberry Daiquiri Cupcakes!

Recipe by Kelly Likes to BakeCourse: DessertCuisine: American BakingDifficulty: Medium
Servings

12

cupcakes
Prep time

30

minutes
Cooking time

15

minutes
Calories

300

kcal

These delicious cupcakes are inspired by a classic strawberry daiquiri with moist and fluffy strawberry cake, tart lime curd filling, and strawberry rum buttercream!

Ingredients

  • Cake Batter:
  • 225 g cake flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 150 g unsalted butter

  • 200 g sugar

  • 1 tsp vanilla

  • ½ tsp strawberry extract

  • 2 large eggs, room temp

  • 1/2 cup (115g) sour cream, room temp

  • 1/4 cup whole milk, room temp

  • 200 g chopped strawberries

  • ½ cup white rum

  • Lime Curd:
  • 3 large egg yolks

  • 150 g sugar

  • Pinch of salt

  • 1/2 cup fresh lime juice

  • Zest of 2 limes

  • 2 T cornstarch

  • 2 T water

  • 6 tablespoons unsalted butter diced

  • Strawberry Rum Buttercream:
  • 1 cup unsalted butter, softened

  • 5 cups powdered sugar

  • ½ teaspoon salt

  • 1/2 cup white rum

  • 1 cup freeze dried strawberries, blitzed to a powder in a food processor

Directions

  • Preheat your oven to 350 degrees F. Prepare a 12-cake muffin tin with cupcake liners and spray with cooking spray.
  • Make your batter. Cream your butter and sugar together for 3-4 minutes or until light and fluffy. Add your room temperature eggs one at a time and keep beating until pale and fluffy. Add the milk and sour cream, mix until combined. Add the salt, vanilla, and strawberry extract (optional), mix until combined. Add the rum, mix until combined. Fold in your dry ingredients. Last, fold in the chopped strawberries.
  • Fill each cupcake liner 2/3 full. Bake for 15-18 minutes or until an inserted toothpick comes out clean. Remove from the oven and cool completely. Core each cupcake using a cupcake corer, a sharp knife, or a circle cutter. Reserve the cores to reinsert after filling.
  • Meanwhile, make your lime curd. Mix the cornstarch and water in a small bowl to make a slurry, and then combine all of the ingredients in a small saucepan over medium heat, whisking frequently. Slowly bring the mixture to a boil. Cook it until quite thick. Pour the thickened curd into a bowl and put in the freezer until completely cooled and set. Put in a piping bag and set aside until ready to use.
  • Make your buttercream. Using the paddle attachment on your mixer, beat the butter until smooth. Add half the sugar, the rum, and the strawberry dust. Mix until combined. Add the remaining sugar and salt. Continue to beat until homogenous and smooth. Adjust the consistency by adding more rum or powdered sugar as needed.
  • Assemble your cupcakes. Fill each cupcake with curd, reinsert the core, and top with strawberry rum buttercream. Enjoy!

3 Comments

  1. Kelly, these are making my mouth water just reading about them! I love all your saliva-inducing creations! Your pics have improved too, so small wonder that you are getting so many new hits.

    I thought you might like my microwave curd recipe. I curtailed the standing and stirring time, butter and sugar significantly and it’s still amazing 😉
    1/4 c. Sugar,
    3 Eggs,
    2/3 c. Fresh lemon or lime juice,
    1 pinch salt,
    1/4 c. sugar
    1 T Regular butter
    Put all but butter in a qt. measure and whisk well. Cook in microwave in 30 sec. increments, stirring after each until it starts coming together, then start decreasing time – 20, 15, 11 seconds, etc. until it coats the spoon.
    Original here: https://www.allrecipes.com/recipe/70036/microwave-lemon-curd/

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