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.
Servings: 24 cupcakes
Equipment
- 12 cup muffin pan
- cupcake liners
- knife or cupcake corer
- spatula
- small saucepan
- medium saucepan
- blender or food processor
- paper drink umbrellas
Ingredients
Vanilla Cupcakes Ingredients
- 1 box vanilla cake mix and the ingredients on the box to make cupcakes
- whole strawberries, cut in half for garnish
Simple Syrup Ingredients
- ¼ cup water
- ¼ cup granulated sugar
- 2 tablespoons rum (optional)
Strawberry Buttercream Frosting Ingredients
- 1 stick (8 tablespoons) butter, softened
- ½ cup pureed strawbwrries (about 6-8 medium strawberries)
- 2 cups powdered sugar
Strawberry Curd Ingredients
- 2 cups sliced strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 egg yolks, lightly beaten
- ¼ cup (4 tablespoons) butter, cut into pieces
Instructions
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.