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 Cupcakes 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. We made these as a special birthday cupcake. The strawberries with the cake flour make these cupcakes super soft.

And here is a picture of the cupcakes with out the top ice cream cake. I really love this recipe for strawberry cake as it uses cake flour. There is just something about cake flour that makes all the difference in a soft moist cake over boxed cake mixes.

I mean I use those too when I don’t have time but when it comes down to it I like to use cake flour. The real strawberries in the icing add the perfect flavor and are a definite must when making these cupcakes.

For bright liners I usually double them so that way the oils don’t soak through. I also look for liners that are foil if it matches the theme. Foil liners can also be placed inside the other liners.

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Strawberry Daiquiri Cupcakes

Yield: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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Ingredients

For Cupcakes

• 3 large eggs, at room temperature
• ½ cup milk, at room temperature
• ¾ 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
• ½ teaspoon salt
• ⅔ cup unsalted butter, softened but still cool
• 1¼ cups sugar

For Frosting

• ½ 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
• ½ cup strawberry puree (make with fresh strawberries in a food processor)

Instructions

For Cupcakes

1. Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the eggs, milk, strawberry puree, and vanilla extract; set aside.
3. 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.
4. 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.
5. 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

1. 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.
2. Add the coconut extract and strawberry puree. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3. Fill into a piping bag and decorate the cupcakes.
4. Garnish with strawberries sliced in half.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 114mgSodium: 318mgCarbohydrates: 87gFiber: 1gSugar: 66gProtein: 5g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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