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Strawberry Daquiri Cupcake Bite
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Strawberry Daiquiri Cupcakes

These Strawberry Daiquiri Cupcakes are a fun and flavorful twist on a classic dessert. The combination of sweet strawberries, creamy frosting, and a hint of daiquiri magic is sure to make them a hit at your next gathering
Course: Dessert
Cuisine: American
Servings: 24

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

Variations and Substitutions
  • 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.