This cupcake celebrates strawberries at their peak combining them with spiced rum and tangy lime for a rich fruity flavor.
Strawberry Daiquiri Cupcakes
Vanilla rum cupcake filled with strawberry rum puree and topped with strawberry rum buttercream
Equipment
- Stand mixer or handheld mixer
- Cupcake pan
- Blender
Ingredients
For the Cupcakes
- 1 cup Sugar
- 1/2 cup Butter
- 2 each eggs
- 1½ cup All Purpose Flour
- 1½ tsp Baking Powder
- 1 tsp Vanilla extract
- ½ cup Milk
- 1 tsp Rum or strawberry syrup
For the Filling:
- 12 oz Strawberries (fresh or frozen, chopped)
- 1¼ oz Rum of your choice (white, dark, or spiced)
For the Frosting:
- 4 oz Egg whites
- 8 oz Sugar
- 12 oz Unsalted butter (softened)
- 1 tbsp Vanilla extract
- 1 tbsp Strawberry liquid
- 1 tbsp Rum (dark, or spiced)
Instructions
For the cupcakes:
- Preheat oven to 350 degrees and add liners (or grease) your cupcake pan
- Mix the flour and baking powder and set aside
- In the mixer, beat together the butter and sugar until light and fluffy
- Add the eggs, one at a time making sure to mix well after each addition
- Add the vanilla extract and rum, mix well
- Reduce the mixer speed to low and add 1/3 of the flour. Mix until just incorporated
- Add half of the milk continue mixing until incorporated
- Repeat with 1/3 flour and the remaining milk
- Add the last of the flour and mix well
- Fill with batter to ⅔ each cupcake liner
- Bake in oven for 20 to 22 minutes or until a toothpick comes out clean
For the Filling:
- Combine the chopped strawberries and rum in a saucepan.
- On medium heat, simmer the mixture about 5 minutes until the fruit softens.
- Remove from heat and strain the mixture. Set aside the liquid to cool.
- Add the fruit to a blender or food processor and puree until smooth.
For the Frosting:
- Put a saucepan with 1 to 2 inches of water on medium high and bring to a simmer
- In a grease-free mixing bowl, add the egg whites, salt, and sugar and whisk lightly to combine.
- Set the bowl over the saucepan with the simmering water and heat whisking continuously until it reaches 160 degrees or until it no longer feels grainy between your fingers.
- Whisk mixture on medium-high speed in the mixer until stiff peaks and mixture is to room temperature. It should be thick and glossy.
- Remove whisk attachment and replace with the paddle attachment.
- Set the mixer to low and slowly add the butter one tablespoon at a time.
- Keep beating until the buttercream thickens and reaches a smooth consistency. It may look curdled at some point but keep beating and it will come together.
- Add vanilla, strawberry liquid, and rum. Mix to combine.
Notes
To color icing (optional): Add a few drops of gel color icing in the color of choice.
Tried this recipe?Let us know how it was!
