Print

Strawberry Daiquiri Cupcakes: Easy Homemade Rum Frosting Recipe

Strawberry Daiquiri Cupcakes - featured image
Print Recipe

Soft, pillowy cupcakes bursting with fresh strawberries and lime, topped with a creamy rum frosting for a playful, nostalgic treat. Perfect for summer parties, potlucks, or a fun twist on classic cupcakes.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup milk (whole or 2%; or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated lime zest (plus extra for garnish)
  • 2 tablespoons fresh lime juice
  • 3/4 cup fresh strawberries, finely chopped (or frozen, thawed and drained)
  • 1 tablespoon white rum (optional)
  • 1 teaspoon sugar (for macerating strawberries)
  • For the Rum Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tablespoons white rum (or milk for alcohol-free)
  • 1 tablespoon heavy cream (or whole milk)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: 1-2 drops pink or red gel food coloring
  • For Garnish:
  • Fresh strawberry slices
  • Lime zest curls
  • Sprinkle of coarse sugar or edible glitter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. In a small bowl, toss chopped strawberries with 1 teaspoon sugar. Let sit for 10 minutes, then drain excess liquid.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat butter and sugar with a mixer until light and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, scraping down the bowl after each. Stir in vanilla, lime zest, and lime juice.
  6. Add half the flour mixture to the wet ingredients, mixing just until combined. Pour in milk, mix briefly, then add remaining flour. Mix until just combined.
  7. Gently fold in macerated strawberries and rum (if using) with a spatula.
  8. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick comes out clean.
  9. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: Beat butter until creamy. Gradually add powdered sugar, beating well after each addition.
  11. Add rum, cream, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed. Add food coloring if desired.
  12. Frost cooled cupcakes with a piping bag or knife. Garnish with strawberry slices, lime zest, or coarse sugar.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For alcohol-free, omit rum and add extra lime juice or strawberry puree. Macerate strawberries with sugar for extra moisture. Cupcakes and frosting can be made ahead. Use room temperature ingredients for best texture. Store cupcakes in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: strawberry daiquiri cupcakes, rum frosting, summer dessert, strawberry cupcakes, lime cupcakes, party cupcakes, easy cupcake recipe

Find it online: https://katedishes.com/strawberry-daiquiri-cupcakes-easy-homemade-rum-frosting-recipe/