Best 6 Strawberry Daiquiri Cupcakes Semi Homemade Recipes
Indulge in a delightful culinary journey with our tantalizing Strawberry Daiquiri Cupcakes, a harmonious blend of classic cocktail flavors and the irresistible allure of homemade cupcakes. These semi-homemade treats effortlessly combine the convenience of store-bought cake mix with the freshness of homemade strawberry daiquiri sauce, creating a symphony of flavors that will tantalize your taste buds.
Adorned with a luscious strawberry buttercream frosting, these cupcakes are a feast for the eyes and the palate. The zesty tang of lime and the subtle sweetness of strawberries shine through in every bite, perfectly complementing the moist and fluffy vanilla cupcake base.
Alongside the delectable Strawberry Daiquiri Cupcakes, this article also presents two additional cupcake recipes that are sure to satisfy your sweet cravings. The classic Vanilla Bean Cupcakes offer a timeless charm, featuring a moist vanilla sponge and a velvety vanilla buttercream frosting, while the decadent Chocolate Cupcakes provide a rich and indulgent experience with their deep chocolate flavor and luscious chocolate ganache frosting.
Whether you're a seasoned baker or a novice in the kitchen, these recipes guarantee a delectable and memorable dessert experience. With clear instructions and helpful tips, you'll be able to whip up these delightful treats with ease, impressing your friends and family with your culinary prowess.
STRAWBERRY DAIQUIRI CUPCAKES
Refreshing strawberry flavor in this Strawberry Daiquiri Cupcake.
Provided by Michaela Kenkel
Categories Cupcakes
Time 25m
Number Of Ingredients 6
Steps:
- Make your cake mix as directed on the box, only substitute the drink mix for the water. Line muffin tin with cupcake liners. Fill 2/3 of each. Bake as directed. Buttercream: Blend all ingredients until fluffy!!
Nutrition Facts : Calories 188 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
STRAWBERRY DAIQUIRI DRUNKCUPS
Sweet and super strawberry-y, you can most definitely taste the flavor of the daiquiri mix. The rum flavor is very subtle, so don't be deterred by that. I can't wait to serve these at my next party!
Provided by Nicole Rust
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven as directed on box.
- 2. Add the correct amount of butter/oil and eggs as directed on box.
- 3. When it comes to the amount of liquid you need to use (the water) substitute the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
- 4. Mix all ingredients together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
- 5. While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
- 6. * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
- 7. Now for the icing:
- 8. In a large bowl, beat the butter with an electric mixer for 1 minute.
- 9. Add 6 cups of confectioners' sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
- 10. Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one corner to make a small hole {about the size of your pinky finger tip})
- 11. Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
- 12. * If you are making these and you want to make them child friendly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.
STRAWBERRY DAIQUIRI CUPCAKES BY WENDY
Like my Margarita Cupcakes but different enough to post a new recipe! :o) These are super easy to make too! Enjoy! Oh and if you don't want to put alcohol in them, you can just leave it out! No biggie :o)
Provided by Wendy Rusch
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Line cupcake pans with 18 liners.
- 2. CUPCAKES: In a large mixing bowl, whisk together mix and flour. With mixer on medium speed, mix in daiquiri mix, egg whites and egg, rum, lemon zest and vegetable oil. Then beat on high for 2 minutes.
- 3. Fill liners 2/3 full and bake at 350 for 18-21 minutes. Until toothpick inserted comes out fairly clean...let cool in pans 10 min then place on wire cooling racks until cooled completely then frost.
- 4. FROSTING: In large mixing bowl, cream butter and cream cheese together, add juice, rum and powdered sugar and mix until creamy and fairly thick, as the strawberries will juice slightly. Stir in diced strawberries and spread or pipe onto cupcakes. Make strawberry fans and top cupcakes if desired.
BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Provided by TBOND
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g
STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)
This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls!
Provided by januarybride
Categories Dessert
Time 27m
Yield 24 cupcake, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
- Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
- Line 24 muffin cups with paper baking cups.
- Spoon batter into muffin cups, filling about 2/3 full.
- Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
- Remove cupcakes from pans immediately, place on wire racks and cool completely.
- Pipe/spread cool whip or frosting on top of cupcakes.
- Garnish each with a quarter of a strawberry and a little grated lime peel.
Nutrition Facts : Calories 14.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 10, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.8
STRAWBERRY KIWI DAIQUIRI CUPCAKES WITH KIWI CURD, STRAWBERRY RUM FROSTING, AND STRAWBERRY RUM SHOOTER GARNISH
Provided by Food Network
Time 2h10m
Yield 36 cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
- Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
- Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely.
- For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
- For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- For the shooters: Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout. Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter.
Tips:
- To make the strawberry purée, use ripe, juicy strawberries. Hull and slice the strawberries before puréeing them in a blender or food processor until smooth.
- If you don't have strawberry purée, you can use 1 cup of frozen strawberries, thawed and mashed.
- For a boozy cupcake, add 1/4 cup of white rum to the cupcake batter.
- To make the cupcakes ahead of time, bake them according to the recipe and then let them cool completely. Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. When ready to serve, thaw the cupcakes overnight in the refrigerator or at room temperature for 1 hour.
- To make the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. If the frosting is too thick, add a little bit of milk until it reaches the desired consistency.
- To decorate the cupcakes, pipe the frosting onto the cooled cupcakes. Top with a strawberry slice and a sprinkle of graham cracker crumbs.
Conclusion:
These strawberry daiquiri cupcakes are a fun and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like your cupcakes boozy or non-alcoholic, with or without frosting, these cupcakes are sure to be a hit!
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