Craving a taste of summer? These Strawberry Daiquiri Cupcakes bring the fun and flavor of your favorite cocktail to a delightful dessert! Moist, strawberry-infused cupcakes are topped with a luscious strawberries and cream buttercream, creating a treat that’s perfect for parties, celebrations, or simply indulging your sweet tooth. Get ready to bake up a batch of these easy strawberry cupcakes that are bursting with flavor and guaranteed to impress!
Who says happy hour has to end with a drink? We’ve taken the vibrant flavors of a classic strawberry daiquiri – the sweet strawberries, a hint of tang, and that refreshing vibe – and transformed them into utterly delicious cupcakes. These aren’t your average strawberry cupcakes; they’re a mini vacation for your taste buds!
The moist texture, combined with the creamy, strawberry-packed frosting, makes every bite a little slice of paradise. Whether you’re hosting a tropical-themed party, celebrating a special occasion, or just want to add a little sunshine to your day, these daiquiri cupcakes are the answer.
Strawberry Daiquiri Cupcake Ingredients:
Cupcakes:
- 4 large eggs
- ½ cup vegetable or canola oil
- 1 cup sour cream
- ½ strawberry daiquiri mix
- 1 box strawberry cake mix
- 1 – 3 oz box of instant pudding mix, vanilla, cheesecake or strawberry can be used.
Strawberries and Cream Buttercream:
- 2 ½ sticks butter, softened
- 6 cups powdered sugar
- 1 oz of freeze-dried strawberries, crushed
- 1 Tbsp strawberry daiquiri mix
- 4 – 8 Tbsp heavy cream
Toppers:
- 24 bendy straws, trimmed
- 12 strawberries, cut in half
Directions for Daiquiri Cupcakes:
For the Strawberry Daiquiri Cupcakes:
- Preheat oven to 350°
- Add cupcake liners to 2 muffin tins (If you only have one muffin tin, bake one batch at a time and let pan cool slightly between batches)
- Using a stand mixer or handheld mixer, in a large bowl mix together oil, sour cream, and daiquiri mix.
- Add pudding mix and stir until smooth.
- Add eggs, one at a time, mixing until egg is blended in to mixture.
- Add boxed cake mix and blend on medium speed for 2 minutes.
- Fill each liner 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out with just a few moist crumbs.
- Cool in pan for 5 minutes
- Remove the cupcakes from the pan and allow to cool completely on a wire rack.
For the Strawberries and Cream Buttercream:
- Put freeze-dried strawberries in a Ziploc bag and roll over them with a rolling pin until a fine powder forms.
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter until light and fluffy, 1-2 minutes.
- Add the crushed freeze-dried strawberries and mix thoroughly into butter.
- Gradually, add powdered sugar a little at a time until all is bended into the butter mixture.
- Add the tablespoon of strawberry daiquiri mix and mix well.
- Add vanilla and heavy cream one tablespoon at a time until the buttercream is the consistency you would like. Feel free to adjust the amount of cream. You will need more or less depending on the humidity. It should be spreadable but firm enough to pipe (if you plan on piping)
Assembly
- Once the cupcakes are completely cooled, spread a layer of the strawberries and cream buttercream on top of each cupcake, leaving the top relatively flat.
- Fit a piping bag with an open star tip. Fill the bag with the remaining buttercream and pipe a decorative swirl on top of each cupcake.
- Place a halved strawberry alongside of the buttercream swirl on each cupcake.
- If desired, insert a trimmed bendy straw into the side of each cupcake for a fun, daiquiri-inspired touch.
- Bonus Tip: Don’t let that leftover daiquiri mix go to waste! Freeze it for a refreshing treat later.😉
Why you’llove these Strawberry Daiquiri Cupcakes
Unique Flavor Profile: The hint of daiquiri mix in both the cupcake and the frosting creates a distinctly delicious and slightly tangy sweetness.
Moist and Tender: The addition of sour cream and pudding mix ensures incredibly moist and tender cupcakes.
Easy to Make: Using a boxed cake mix as a base and adding extra ingredients to make them moist tender and flavorful, makes these cupcakes a breeze to whip up.
Festive and Fun: The strawberry and straw garnish adds a playful, cocktail-inspired touch.
Perfect for Any Occasion: From your Memorial Day or 4th of July barbecue to birthday parties or Valentine’s Day, these cupcakes are always a hit.
More Sweet Inspiration
Strawberry Daiquiri Cupcakes
Ingredients
For the Cupcakes
- 4 large eggs
- ½ cup vegetable or canola oil
- 1 cup sour cream
- ½ strawberry daiquiri mix
- 1 box strawberry cake mix (Duncan Hines works well for this recipe)
- 1 – 3 oz box of instant pudding mix (vanilla, cheesecake or strawberry can be used)
Strawberries and Cream Buttercream
- 2 ½ sticks butter, softened
- 6 cups powdered sugar
- 1 oz of freeze-dried strawberries crushed
- 1 Tbsp strawberry daiquiri mix
- 4 – 8 Tbsp heavy cream (more if needed)
Toppers
- 24 bendy straws, trimmed
- 12 strawberries, cut in half
Instructions
For the Cupcakes
- Preheat oven to 350°
- Add cupcake liners to 2 muffin tins (If you only have one muffin tin, bake one batch at a time and let pan cool slightly between batches)
- Using a stand mixer or handheld mixer, in a large bowl mix together oil, sour cream, and daiquiri mix.
- Add pudding mix and stir until smooth.
- Add eggs, one at a time, mixing until egg is blended in to mixture.
- Add boxed cake mix and blend on medium speed for 2 minutes.
- Fill each liner 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out with just a few moist crumbs.
- Cool in pan for 5 minutes
- Remove the cupcakes from the pan and allow to cool completely on a wire rack.
For the Strawberries and Cream Buttercream
- Put freeze-dried strawberries in a Ziploc bag and roll over them with a rolling pin until a fine powder forms. *see note
- In the bowl of stand mixer with the paddle attachment, or in a large bowl with a hand held mixer, beat butter until light and fluffy, 1-2 minutes.
- Add freeze-dried strawberries and mix thoroughly into butter.
- Gradually, add powdered sugar a little at a time until all is bended into the butter mixture.
- Add the tablespoon of strawberry daiquiri mix and mix well.
- Add vanilla and heavy cream one tablespoon at a time until the buttercream is the consistency you would like. Feel free to adjust the amount of cream. You will need more or less depending on the humidity. It should be spreadable but firm enough to pipe if you plan on piping.
Assembly
- Once the cupcakes are completely cooled, spread a layer of the strawberries and cream buttercream on top of each cupcake, leaving the top relatively flat.
- Fit a piping bag with an open star tip. Fill the bag with the remaining buttercream and pipe a decorative swirl on top of each cupcake.
- Place a strawberry half alongside of the buttercream swirl on each cupcake.
- If desired, insert a trimmed bendy straw into the side of each cupcake for a fun, daiquiri-inspired touch.
- Bonus Tip: Don't let that leftover daiquiri mix go to waste! Freeze it for a refreshing treat later. 😉
Notes
- Boozy or Not: For the cake, feel free replace the strawberry daiquiri mix with water for a non-alcoholic version depending on your preference and audience. For the Strawberries and Cream Buttercream, replace the daiquiri mix with additional heavy cream.
- Pudding Flavors: I love to use Sonic Strawberry Shake instant pudding mix for this, but it isn’t always available. Feel free to use vanilla or cheesecake flavors interchangeably.
- Frosting Options: You could skip making the strawberry buttercream frosting and top with store bought frosting or even mix the pulverized freeze-dried strawberries into some cool whip and top with that. Just do this right before serving.
