Strawberry Daiquiri Cupcakes

My son always challenges me for his birthday to create a new cupcake with a liquor flavor and no alcohol in it. I have a feeling this will change on his 21st. Until then I get to be creative. This year he asked for a Strawberry Daiquiri Cupcake with a cream cheese icing.

Here you can see his birthday blow out and display of my cool chalkboard wall and the strawberry daiquiri cupcakes.

And here is a picture of the cupcakes with out the top ice cream cake.

Strawberry Daiquiri Cupcakes

Total Time: 1 hour, 20 minutes

Serving Size: 36 cupcakes

Strawberry Daiquiri Cupcakes


For Cupcakes
3 large eggs, at room temperature
1/2 cup milk, at room temperature
3/4 cups strawberry puree (make with fresh strawberries in a food processor)
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened but still cool
1 1/4 cups sugar
For Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
4 cups of powdered sugar
2 teaspoon of coconut extract
1/2 cup strawberry puree (make with fresh strawberries in a food processor)


For Cupcakes:

Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners.

In a medium bowl, whisk together the eggs, milk, strawberry puree, and vanilla extract; set aside.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.

Add about half of the egg mixture and mix on low. Then add the other half of the mixer slowly as it is mixing on low.

Fill cupcake pan using a ice cream scoop for even cupcakes. These do not rise as much so make sure to fill almost to top of liner. Bake for 20 - 25 minutes. Cool completely before frosting.

For Frosting:

In a stand mixer fitted with the paddle attachment, mix the butter and cream cheese together, about 1 to 2 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the coconut extract and strawberry puree. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Fill into a piping bag and decorate the cupcakes.

Garnish with strawberries sliced in half.

Strawberry cupcake recipe adapted from Bakingdom’s Strawberry Cake recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge