Strawberry Daiquiri Cupcakes

Strawberry Daiquiri Cupcakes

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Junior Nomad is an avid Zumba Dancer. She loves the moves, her teammates and most importantly her Zumba teacher who rocks the class each and every lesson. Veronica’s birthday was a couple of days ago and to celebrate the parents decided to have a little party for her after Monday’s lesson. Immediately I volunteered to make the dessert… Strawberry Daiquiri Cupcakes with a Strawberry Daiquiri Frosting.


Virgins of course! These girls are only 7-10 years old! What kind of mother do you think I am?!

I went with a strawberry flavour because I wanted the cupcakes to be similar to the bright pink color of the Zumba logo. I had a bottle of Strawberry Daiquiri in my “Costco Room” and decided to go with that to give the cupcakes not only a pink colour but also a unique flavour (I had to add some pink food colouring to get it brighter but you can omit it if you don’t need the cupcakes that bright). 

Unfortunately every recipe for Strawberry Daiquiri Cupcakes called for box cake mix. Which I don’t use. Why you ask?

Because, I didn’t want a recipe from a box mix.


Because I don’t have a box mix. 


Because a box mix is like $6 and there’s no bloody way I’m going to pay $6 for a box of cake mix!

Okay so there!

The truth has finally come out. It’s not because I’m a fabulous baker and Betty Crocker’s mix is inferior to what I can produce. It’s because I’m cheap a smart shopper! And there’s no shame in that!

After sorting through a zillion pins on Pinterest I finally found a recipe that didn’t require boxed mix from Tide and Thyme. The cupcakes were delicious and Veronica, the Zumba girls and a mom or two gobbled them up! While the taste was AMAZING (serious kudos Tide and Thyme!) I just couldn’t get them as pink as I wanted them to be since they had egg yolk and vanilla extract which tinted the batter off white. No big deal! 

I almost stuck to Tide and Thyme’s exact recipe for the cupcakes. I only omitted the rum and instead of topping them with a rum-based frosting, I made a hot pink Virgin Strawberry Daiquiri Frosting.

No rum.

Again, these are for little girls. I don’t want to be that mother who spiked the cupcakes! 

The frosting was incredible and I loved it! You can get the recipe for that here—> Strawberry Daiquiri Frosting.

Serves 24

Strawberry Daiquiri Cupcakes

Delicious, light and incredibly strawberr-y cupcakes!

15Prep Time

40Cook Time

60Total Time

Save RecipeSave Recipe


  • 1 cup Butter, softened
  • 2 cups Sugar
  • 4 Sggs, room temperature
  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3/4 cup Buttermilk
  • 3/4 cup Strawberry Daiquiri Mix
  • 1 teaspoon Vanilla
  • 2+ drops red liquid food coloring (optional)


  1. Preheat oven to 350. Line 2 cupcake tins with liners.
  2. Combine the flour, baking powder, and baking soda in a medium bowl and set aside.
  3. In a large measuring cup, combine the buttermilk, daiquiri mix, and vanilla. Whisk to combine and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition.
  5. With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.
  6. Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.
  7. Frost when the cupcakes are completely cool.


You can add 1 tablespoon rum if you like.



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