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One strawbeery daiquiri cupcake in ginat cosmopolitan glass with more cupcakes at the bottom Tried & Tested

Strawberry daiquiri cupcakes

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1.556 stars based on 9 ratings

These naughty but nice cocktail cupcakes are absolutely fabulous for a night in with the girls or a cheeky hen party.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the cupcakes

  • 100ml 3½ fl oz White rum
  • 170g 6 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150g 5⅜ oz Strawberries fresh, chopped into small pieces
  • 40g 1½ oz Butter (unsalted) softened
  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 1½tsp 1½tsp Baking powder
  • 1 1 Egg(s) (free range) large
  • 120ml 4⅛ fl oz Milk (whole)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the buttercream

  • 80g 2⅞ oz Butter (unsalted) softened
  • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 4tsp 4tsp Milk (whole)
  • Strawberries to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C fan, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.

  2. Classic mode Step 2

    Place the white rum and 30g sugar into a small saucepan and bring to the boil until the liquid has reduced by half, then set aside to cool. Add the chopped strawberries and leave to soak for about 30 minutes.

    Ingredients for this step

    • 100ml 3½ fl oz White rum
    • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Strawberries to decorate
  3. Classic mode Step 3

    Place the butter, flour, remaining sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer , slowly mix together until it resembles breadcrumbs.

    Ingredients for this step

  4. Classic mode Step 4

    In a seperate bowl mix together the egg, milk and vanilla extract then gradually add incorporate with the dry mix, mixing thoroughly.

    Ingredients for this step

    • 1 1 Egg(s) (free range) large
    • 120ml 4⅛ fl oz Milk (whole)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Drain the strawberries from the rum & sugar mixture, saving the liquid. Place a few pieces of strawberry into the bottom of each cupcake case then spoon batter on top until the case is 2/3 full.

  6. Classic mode Step 6

    Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Whilst the cakes are still warm spoon over about 1 teaspoon of the reserved rum & sugar reduction.

  7. Classic mode Step 7

    To make the buttercream, mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the milk and remaining rum reduction and mix on a high speed until the frosting is soft and fluffy.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted) softened
    • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 4tsp 4tsp Milk (whole)
  8. Classic mode Step 8

    Decorated the cupcakes with buttercream, using either a piping bag or palette knife and finish with a slice of strawberry.