Strawberry Daiquiri Cupcake


12 People

Cooking Time

16 Minutes

Total Time

46 Minutes

  • 1 box white cake mix

  • ¼ cup freeze dried strawberries, ground into a fine powder

  • 1 cup strawberry daiquiri mix

  • ¼ cup rum

  • ⅓ cups canola oil

  • 2 drops pink food coloring

  • 1 drop yellow food coloring

  • 3 eggs

  • ---For Frosting---

  • 1 cup butter

  • 4 cups powdered sugar

  • 1 tbsp vanilla extract

  • 2 tbsp coconut milk

  • 3 tbsp rum

  • 1 cup sweetened coconut, toasted

  • ---For Garnish---

  • 12 fresh strawberries, sliced

  • Lime zest

  • Straws, optional

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    1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 12 regular-size muffin cups.
    2. In a large bowl, beat all cupcake ingredients with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping the bowl occasionally. Divide batter among muffin cups.
    3. Bake 16-18 minutes or until the toothpick inserted in the center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
    4. While the cupcakes are cooling, making the frostig. In a large bowl, beat the butter with an electric mixer on low speed until light and fluffy. Gradually add powdered sugar, a few tablespoons at a time. Scrape down the bowl then add the rum and vanilla beat until blended light and fluffy.
    5. Spoon frosting into a piping bag fitted with a star tip. Pipe frosting in circular pattern on tops of cupcakes. Garnish with 1 half a strawberry and lime zest.

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