Strawberry Daiquiri Cupcakes

Indulge in the ultimate summer treat with these Strawberry Daiquiri Cupcakes. These delightful cupcakes are filled with rich strawberry buttercream, topped with a tangy strawberry curd, and infused with the refreshing flavors of a classic daiquiri. Perfect for parties, gatherings, or a deliciously sweet escape any time of the year.

Summer is the season of sun, fun, and of course, delicious treats! If you’re looking for the perfect dessert to bring to your next summer gathering, look no further than these Strawberry Daiquiri Cupcakes. I first made these cupcakes for my oldest daughter’s 22nd birthday and she loved them. Even took some to work to share.

By infusing the flavors of a strawberry daiquiri into a cupcake, I’ve created a treat that’s not only delicious but also reminiscent of warm summer days and tropical vacations. You may also enjoy these Summer Beach Themed Lemon Cupcakes or these Boston Cream Cupcakes, both are such fun recipes to make for your summer desserts.

Why You’ll Love This Recipe

Strawberry Daiquiri Cupcakes

This strawberry daiquiri cupcake recipe isn’t one of my quick desserts but it’s well worth the time it takes to make them. I do take a shortcut by using a vanilla cake mix for the cupcakes. I would allow at least 3 hours to make these. You can prepare the strawberry curd the day before saving some time.

The sweet strawberry buttercream and the tangy strawberry curd create a perfect balance of flavors. That balance ensures that the cupcakes are not overly sweet, but just right, offering a delightful contrast that keeps you coming back for more.

The frosting and the curd both use fresh strawberries which makes this recipe a great one to make during strawberry season. I have not used frozen strawberries to make this recipe so I can’t speak on how that would turn out.

The cupcakes are infused with a rum simple syrup but they are totally delicious without the rum, too. In fact, that’s how I make them now, without the alcohol.

Timesaving Tips

• I mentioned that I use a boxed cake mix instead of making the cupcakes from scratch. It was a personal preference and you could make them from scratch.
• Making the strawberry curd the day before is a great idea to save some time.
• You can omit the rum if you prefer. The cupcakes will taste just as delicious.
• Fresh strawberries is what I recommend to use in the buttercream frosting and curd.

Other Strawberry Recipes To try

• Strawberry Poke Cake
• Strawberry Hibiscus Iced Tea
• Strawberry Cheesecake Dessert Tacos
• Homemade Strawberry Preserves

💡Explore my favorite Baking Essentials (Amazon affiliate link)

🥣Equipment

• 12 cup muffin pan
• cupcake liners
• stand mixer, or electric handheld mixer
• large bowl
• knife or cupcake corer
• spatula
• small saucepan
• medium saucepan
• fine mesh strainer
• blender or food processor
• whisk
• paper drink umbrellas

📃Ingredients

Cupcakes

• 1 box vanilla cake mix and the ingredients to make the cupcakes
• whole strawberries, cut in half for garnish

Simple Syrup Ingredients

• ¼ cup water
• ¼ cup sugar
• 2 tablespoons rum (optional)

Strawberry Buttercream Frosting Ingredients

• 1 stick (8 tablespoons) of butter, room temperature
• ½ cup strawberries, pureed (I measured out the strawberries first and then pureed them)
• 2 cups powdered sugar

Strawberry Curd Ingredients

• 2 cups sliced strawberries
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 3 large egg yolks, lightly beaten
• ¼ cup (4 tablespoons) butter, cut into pieces

Directions

Making the Strawberry Curd: In a food processor or blender pulse 2 cups sliced strawberries until smooth. Strain through a fine mesh strainer to remove seeds.

In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat for 7 to 8 minutes, or until very thick, whisking constantly.

Remove from heat. Gradually add butter, whisking until melted. Let cool. Place in a jar and store in refrigerator. ** Chill till consistency is thick enough to frost without it dripping. I chilled mine for about an hour. You can make the curd the day before and chill in the refrigerator until needed.

Cupcake directions: Make the cupcakes according to the directions on the cake mix box. Cool on a wire rack for 15 minutes. Then, poke holes in the tops of the cupcakes with a fork. ** Do this gently as the cupcake will tear.

While the cupcakes are cooling, make the strawberry buttercream frosting: Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar.

Puree 6 – 8 medium strawberries to make 1/2 cup strawberry puree, in a blender. Then with the mixer on low, fold in the strawberries. Add more powdered sugar until the desired consistency is achieved. Once all the powdered sugar is incorporated, turn to medium-high for a few minutes to mix well. ** I added about a ½ cup more of powdered sugar so the filling would be a bit thicker.

Cut out the center of the cupcakes with a knife or use a cupcake corer, saving the cutouts. Fill with Strawberry Buttercream. You can use a piping bag or a small teaspoon to do this. Replace cutouts onto cupcakes. ** Don’t fill the hole completely up with filling so that the cutout will fit flat.

Making the rum-infused simple syrup: In a small saucepan, heat sugar and water in a saucepan over medium heat until the sugar has dissolved. Mix in 2 tablespoons of rum. Using a pastry brush, brush the mixture over the cupcakes.

Final steps: Spread a dollop of the strawberry curd on top of the cupcake tops. Garnish with a strawberry half and a paper drink umbrella.

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Enjoy!