Vegetarian Recipes

Strawberry Daiquiri Cupcake

Serves: 12 people
Cooking Time: 16 minutes
Vegetarian Recipes


  • 1 box white cake mix
  • ¼ cup freeze dried strawberries, ground into a fine powder
  • 1 cup strawberry daiquiri mix
  • ¼ cup rum
  • ⅓ cups canola oil
  • 2 drops pink food coloring
  • 1 drop yellow food coloring
  • 3 eggs

For Frosting

  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tbsp vanilla extract
  • 2 tbsp coconut milk
  • 3 tbsp rum
  • 1 cup sweetened coconut, toasted

For Garnish

  • 12 fresh strawberries, sliced
  • Lime zest
  • Straws, optional


Print This Recipe
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 12 regular-size muffin cups.
  2. In a large bowl, beat all cupcake ingredients with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping the bowl occasionally. Divide batter among muffin cups.
  3. Bake 16-18 minutes or until the toothpick inserted in the center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  4. While the cupcakes are cooling, making the frostig. In a large bowl, beat the butter with an electric mixer on low speed until light and fluffy. Gradually add powdered sugar, a few tablespoons at a time. Scrape down the bowl then add the rum and vanilla beat until blended light and fluffy.
  5. Spoon frosting into a piping bag fitted with a star tip. Pipe frosting in circular pattern on tops of cupcakes. Garnish with 1 half a strawberry and lime zest.