Strawberry Daiquiri Cupcakes by Wendy
|1||white cake mix (i like betty crocker super moist)|
|1 - 10 oz||frozen strawberry daiquiri mix, thawed (undiluted)|
|2 Tbsp||rum, barcardi limon works great|
|1 Tbsp||lemon zest|
|2 Tbsp||vegtable oil|
|4 oz||cream cheese|
|2 Tbsp||lemon juice|
|2 Tbsp||rum , barcardi limon|
|3-4 c||powdered sugar|
|5-6||large strawberries, diced fine|
|18||strawberry fans, if desired|
Pinched by LisaMH, and 754 more.
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DirectionsPreheat oven to 350. Line cupcake pans with 18 liners.CUPCAKES: In a large mixing bowl, whisk together mix and flour.
With mixer on medium speed, mix in daiquiri mix, egg whites and egg, rum, lemon zest and vegetable oil. Then beat on high for 2 minutes.Fill liners 2/3 full and bake at 350 for 18-21 minutes. Until toothpick inserted comes out fairly clean...let cool in pans 10 min then place on wire cooling racks until cooled completely then frost.FROSTING: In large mixing bowl, cream butter and cream cheese together, add juice, rum and powdered sugar and mix until creamy and fairly thick, as the strawberries will juice slightly. Stir in diced strawberries and spread or pipe onto cupcakes.
Make strawberry fans and top cupcakes if desired.