Strawberry Daiquiri Cupcakes: Easy Homemade Rum Frosting Recipe

Imagine biting into a soft, pillowy cupcake bursting with the bright aroma of strawberries and a playful hint of lime, all crowned with a swirl of creamy rum frosting that melts the second it touches your tongue. The kitchen fills with the sweet, slightly boozy scent of strawberries and rum—honestly, it’s a treat for your senses before you even take the first bite. The first time I whipped up these Strawberry Daiquiri Cupcakes with rum frosting, I was whisked right back to a sunny afternoon on my grandma’s porch, where strawberry shortcake and laughter went hand in hand.

I stumbled upon this recipe years ago, trying to recreate one of those fancy bakery cupcakes for a friend’s summer birthday bash. You know, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop sneaking these off the cooling rack (and I can’t really blame them—one taste and you’re hooked). Even the kids asked for seconds, and let’s face it, not every cupcake with a grown-up twist gets that honor!

There’s just something about the combination of juicy strawberries, zesty lime, and a touch of good rum that feels both nostalgic and a little bit cheeky. These cupcakes are dangerously easy to make—perfect for potlucks, summer BBQs, or just to brighten up your Pinterest dessert board. I honestly wish I’d discovered this recipe sooner. It’s become a staple for family gatherings, gifting to friends, and, yes, a little late-night treat for myself (in the name of research, of course). Every batch feels like a warm hug from my childhood, with a splash of grown-up fun. You’re going to want to bookmark this one, trust me!

Why You’ll Love This Recipe

When it comes to Strawberry Daiquiri Cupcakes with rum frosting, I’ve seen first-hand how they win hearts and empty dessert plates fast. After several test bakes (and a few kitchen disasters!), I’ve locked in the perfect balance of fresh strawberry flavor, a hint of lime, and just enough rum to make things interesting without overpowering the sweetness. Here’s why you’ll love making (and eating) these:

• Quick & Easy: These cupcakes come together in under an hour, including the decadent rum frosting—so you don’t have to wait long for a taste of summer.
• Simple Ingredients: No fancy specialty stores or rare liqueurs needed. Most of what you need is probably already in your pantry or fridge.
• Perfect for Every Occasion: Whether it’s a backyard party, a birthday celebration, or a ‘just because’ dessert, these cupcakes bring a festive flair that’s hard to top.
• Crowd-Pleaser: I’ve made these for everything from girls’ nights to family reunions, and they never fail to disappear fast—even among folks who claim they’re ‘not cupcake people’.
• Unbelievably Delicious: The combination of juicy strawberries, zingy lime, and creamy rum frosting is pure, nostalgic comfort—like a cocktail and dessert rolled into one happy bite.

What sets my Strawberry Daiquiri Cupcakes apart? For starters, I blend real strawberries into the batter and use fresh lime zest for a bright, natural flavor. The rum frosting isn’t just a boozy afterthought—it’s whipped until fluffy and balanced to perfection, so you get the daiquiri experience in every mouthful. I use a professional tip: macerate the strawberries with a touch of sugar before folding them in, ensuring every cupcake is moist and packed with flavor. This isn’t just another cupcake recipe—it’s a taste of summer vacation, made easy and always a hit.

It’s the kind of treat that makes you close your eyes for a second after the first bite, savoring the moment. It’s comfort food, only a little fancier, a little more fun, and still so simple. You can impress guests without stress or turn an ordinary day into something memorable. Give them a try and see why my friends keep asking, “Are you bringing those daiquiri cupcakes again?”

What Ingredients You Will Need

This Strawberry Daiquiri Cupcake recipe uses simple, wholesome ingredients to deliver bold flavor and a tender crumb without any fuss. Most of these are pantry staples, and you can swap a few things if needed—no need for a trip to a specialty store. Here’s what you’ll need to whip up a batch:

• For the Cupcakes:
  • 1 1/2 cups (190g) all-purpose flour (King Arthur or Gold Medal are my go-tos for reliable texture)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup (113g) unsalted butter, softened (adds richness and moisture)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) milk (whole or 2%; can substitute almond milk for dairy-free)
  • 1 tsp pure vanilla extract (I love Nielsen-Massey for flavor!)
  • 1 tbsp finely grated lime zest (from about 2 limes, plus extra for garnish)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 3/4 cup (120g) fresh strawberries, finely chopped (or frozen, thawed and drained; in summer, use ripe local berries for best flavor)
  • 1 tbsp white rum (optional, but adds that classic daiquiri kick)
• For the Rum Frosting:
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted (for ultra-smooth texture)
  • 2 tbsp white rum (can use more or less to taste; substitute with milk for alcohol-free version)
  • 1 tbsp heavy cream (or whole milk, for a lighter option)
  • 1/2 tsp pure vanilla extract
  • Pinch of salt (balances the sweetness)
  • Optional: 1-2 drops pink or red gel food coloring for a festive touch
• For Garnish:
  • Fresh strawberry slices
  • Lime zest curls
  • Sprinkle of coarse sugar or edible glitter (just for fun!)

Ingredient Tips: If you need gluten-free cupcakes, substitute the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill). For a non-alcoholic version, skip the rum and add an extra teaspoon of lime juice in the frosting. I always recommend macerating the strawberries with a tiny sprinkle of sugar—this draws out their juices and keeps the cupcakes moist. In winter, frozen strawberries work just fine—just thaw and pat dry before chopping. You really can’t go wrong!

Equipment Needed

Baking up these Strawberry Daiquiri Cupcakes doesn’t require a fancy pastry school setup. Here’s the lineup of tools you’ll need (plus a few handy alternatives):

• 12-cup muffin tin or cupcake pan (nonstick is great, but any will do with paper liners)
• Paper cupcake liners (prettier for parties, but you can grease the pan if you’re out)
• Medium and large mixing bowls (stainless steel or glass—plastic works too, but can stain with berries)
• Electric hand mixer or stand mixer (makes creaming butter a breeze; but vigorous arm power works in a pinch!)
• Measuring cups and spoons (I like metal cups for dry ingredients and a glass jug for liquids)
• Microplane or fine grater (for lime zest—if you don’t have one, a regular grater will work)
• Rubber spatula (handy for scraping every last bit of batter and frosting)
• Icing piping bag and tip (for fancy swirls; a zip-top bag with the corner snipped also does the trick)
• Wire cooling rack (helps cupcakes cool evenly, but a clean tea towel on the counter works too)

Pro tip: Invest in a sturdy muffin pan and reusable silicone liners—they last for years and make cleanup a snap. For the frosting, I’ve used everything from a classic offset spatula to a humble butter knife. Just don’t stress if you don’t have a piping tip—the flavor is what counts! If you’re using a stand mixer, make sure to lock the head in place (ask me how I learned that the hard way). A simple, well-loved tool kit is all you need.

Preparation Method

1. Prep the Oven and Pan:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (If you skip the liners, grease each cup well with butter or nonstick spray.)
2. Macerate the Strawberries:
   • In a small bowl, toss 3/4 cup (120g) finely chopped strawberries with 1 teaspoon of sugar. Let sit for 10 minutes—this draws out the juices for moister cupcakes. Drain any excess liquid before using.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp fine sea salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat 1/2 cup (113g) softened unsalted butter and 1 cup (200g) sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes. (It should look pale and creamy—if not, keep beating!)
5. Add Eggs and Flavorings:
   • Beat in 2 large eggs, one at a time, scraping down the bowl after each addition. Stir in 1 tsp vanilla extract, 1 tbsp lime zest, and 2 tbsp fresh lime juice. (Don’t worry if it looks a bit curdled—the flour will fix that.)
6. Combine Wet and Dry Ingredients:
   • Add half of the flour mixture to the wet ingredients, mixing on low just until combined. Pour in 1/3 cup (80ml) milk and mix briefly, then add the remaining flour. Mix until you see no streaks of flour, but don’t overbeat or your cupcakes might get tough.
7. Fold in Strawberries and Rum:
   • Gently fold in the macerated strawberries and 1 tbsp white rum (if using) with a spatula. Stop as soon as they’re evenly distributed—overmixing can make the cupcakes dense.
8. Fill and Bake:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full. (I use an ice cream scoop for even portions.) Bake for 18-22 minutes, or until a toothpick comes out clean and the tops spring back lightly to the touch.
   • If the cupcakes brown too quickly, tent loosely with foil at the 15-minute mark.
9. Cool Completely:
   • Let the cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Frosting warm cupcakes is a no-go—trust me on this one!)
10. Make the Rum Frosting:
    • In a large bowl, beat 1/2 cup (113g) butter until creamy. Gradually add 3 cups (360g) powdered sugar, 1/2 cup at a time, beating well after each addition. Scrape down the bowl as needed.
    • Add 2 tbsp white rum, 1 tbsp cream, 1/2 tsp vanilla, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. If it’s too stiff, add a splash more cream; if too soft, add a bit more powdered sugar.
    • Optional: Mix in 1-2 drops of gel food coloring for a strawberry-pink hue.
11. Frost and Decorate:
    • Transfer frosting to a piping bag fitted with a star tip, or simply use a butter knife to swirl it on. Garnish with fresh strawberry slices, lime zest, or a sprinkle of coarse sugar for a little pizzazz.

Personal tip: If you’re short on time, the cupcakes can be made a day ahead and stored, unfrosted, in an airtight container. The rum frosting can also be made in advance—just give it a quick whip before piping. The scent alone will make you want to lick the bowl (guilty as charged)!

Cooking Tips & Techniques

Having baked more than my fair share of Strawberry Daiquiri Cupcakes, I’ve picked up a few tricks (and learned from a few cupcake flops). Here’s how to get bakery-worthy results every time:

• Room Temperature Ingredients: Cold eggs and butter can make your batter lumpy and uneven. Let them sit out for about 30 minutes before baking—it really makes a difference in texture.
• Don’t Overmix: Once you add the flour, mix just until the batter comes together. Overmixing develops gluten, which leads to dense, tough cupcakes. (I’ve made this mistake—don’t be me!)
• Strain Strawberries: If using frozen berries, thaw and pat them very dry. Too much juice can make the cupcakes gummy in the middle.
• Bake on the Center Rack: This ensures even heat and prevents burnt bottoms. Rotate your pan halfway through for perfectly browned tops.
• Troubleshooting Flat Cupcakes: If your cupcakes sink, your baking powder might be old, or you may have overfilled the liners. Fill just 2/3 full for a nice dome.
• Perfect Frosting Consistency: If your frosting is too soft, chill it for 10 minutes, then whip again. If it’s too thick, add a splash of cream or rum.
• Piping Like a Pro: For neat swirls, hold the piping bag straight up and apply even pressure as you spiral out from the center. No piping bag? Use a zip-top bag with the corner snipped off.
• Make Ahead: Both the cupcakes and the frosting can be prepped a day in advance. Just keep the cupcakes covered at room temp and the frosting in the fridge.

Honestly, the most important tip? Taste as you go! A little extra lime zest or a touch more rum in the frosting never hurt anyone (unless you’re sharing with kids—then maybe keep it mild). Baking is meant to be fun, not fussy.

Variations & Adaptations

One of the best things about Strawberry Daiquiri Cupcakes is how easy they are to customize. Here are a few of my favorite twists and alternatives:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and Cup4Cup with great results—no one could even tell the difference!
• Alcohol-Free: Skip the rum in both the batter and frosting and add a bit more lime juice or strawberry puree for a kid-friendly treat that still tastes like summer.
• Extra Fruity: Fold in 1/4 cup (40g) chopped pineapple or mango with the strawberries for a tropical twist. It’s sunshine in a cupcake!
• Vegan/Dairy-Free: Use plant-based butter and almond milk in the batter and frosting. Swap eggs for a commercial egg replacer or 1/3 cup unsweetened applesauce.
• Chocolate Strawberry Daiquiri: Add 2 tbsp unsweetened cocoa powder to the dry ingredients, and top with chocolate shavings for a decadent dessert.
• Mini Cupcakes: Make bite-sized treats by using a mini muffin pan; bake for 10-12 minutes.

My personal favorite twist? Add a teaspoon of coconut extract to the frosting for a “Strawberry Colada” vibe—so good, especially with a little umbrella on top. If you’re making these for a crowd with allergies, always double-check your substitutions and label your treats. There’s a version for everyone!

Serving & Storage Suggestions

For the best Strawberry Daiquiri Cupcake experience, serve these beauties at room temperature. The flavors are brighter, and the frosting is perfectly soft and creamy. Arrange them on a pretty cake stand or a rustic wooden board for maximum Pinterest-worthy impact—add a few fresh strawberries and lime slices for color.

Pair these cupcakes with a refreshing pitcher of real strawberry daiquiris (if you’re in that mood) or a cold glass of milk for the kids. For brunch, they’re lovely alongside a fruit salad or as a sweet finish to a summer BBQ spread. Honestly, they’re so good, they don’t need any extras!

To store, keep the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days (just let them come to room temp before serving for the softest texture). The rum in the frosting helps preserve freshness. For longer storage, freeze unfrosted cupcakes for up to a month—wrap them well, and frost after thawing. Leftover frosting can be stored in the fridge for a week; just give it a quick whip before using.

Pro tip: The flavors actually deepen and improve after a day, so don’t hesitate to bake ahead for parties! (And yes, they make an excellent midnight snack straight from the fridge—no judgment.)

Nutritional Information & Benefits

Each Strawberry Daiquiri Cupcake (with frosting) is about 280 calories, with 12g fat, 40g carbs, and 2g protein. They do contain eggs, dairy, and wheat, so keep those allergens in mind. For a lighter option, use less frosting or swap in Greek yogurt for part of the butter (it works in a pinch, but the flavor changes a bit).

The real strawberries add a burst of vitamin C and antioxidants, and using real lime juice gives you a little immune boost. If you go alcohol-free and use a lighter milk, you can cut the calories by about 20%. These cupcakes are naturally nut-free if you use standard flour, but always check your ingredients for cross-contamination if needed.

From a wellness perspective, these cupcakes are a cheerful way to enjoy fruit and make any occasion a little more celebratory. Everything in moderation, right? They’re a treat, but one with a fresh, fruity twist that feels a bit lighter than your average cupcake.

Conclusion

If you’re searching for a cupcake that’s equal parts fun, flavorful, and just a little bit fancy, these Strawberry Daiquiri Cupcakes with homemade rum frosting are the answer. They’re easy to make, packed with real fruit, and guaranteed to bring a smile to anyone who tries them. Whether you stick with the classic version or riff on one of the variations, you’ll find these cupcakes are as versatile as they are delicious.

I love this recipe because it brings back happy, sun-soaked memories—and it’s unfussy enough for weeknight cravings or last-minute party invites. Don’t be afraid to make it your own! Swap in your favorite berries, bump up the lime, or play with the frosting flavors. I’d love to hear how you put your own spin on these, so please leave a comment, share your photos, or let me know your favorite tweaks below.

Happy baking, and remember: every good cupcake is a reason to celebrate. Go on—treat yourself and your loved ones to a batch. You deserve it!

FAQs

Can I make Strawberry Daiquiri Cupcakes without alcohol?

Absolutely! Just skip the rum in both the batter and the frosting. You can add a little extra lime juice or strawberry puree to keep the flavor bright.

What’s the best way to store leftover cupcakes?

Store them in an airtight container at room temp for 2 days or in the fridge for up to 5 days. For longer storage, freeze unfrosted cupcakes and frost just before serving.

Can I use frozen strawberries instead of fresh?

Yes, just thaw and pat them dry before chopping. Drain any extra liquid to avoid soggy cupcakes.

How do I make these cupcakes gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Brands like Bob’s Red Mill work great, and you won’t notice a difference in taste or texture.

Is the rum flavor strong in the frosting?

Nope! The rum adds a subtle kick, but you can always adjust the amount to taste. For a stronger flavor, add an extra teaspoon; for less, just reduce or omit it completely.

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