This post has recipes for a Classic Daiquiri Cocktail and Daiquiri Cupcakes complete with a Rum Lime Frosting and fresh lime curd! Both of these treats are tart, sweet, and refreshing. Perfect for a summer day or a day when you wish it were summer! The adventures of a Cocktail and a Cupcake continue…
Why I Love This Recipe
This is another cocktail I had at a local bar and I immediately knew I had to make it at home. The Daiquiri is a classic cocktail that was created back in the late 1800s.
I know when some people hear Daiquiri they think of a blended sweet concoction with an umbrella. Nope. If you have the classic version you get a tart, slightly sweet and refreshing rum cocktail. When made right, it's irresistible.
Classic Daiquiri Cocktail
Equipment
Ingredients
- 2 ounces rum (see notes)
- 1 ounces fresh lime juice
- ½ ounces cane sugar syrup
Instructions
- Chill a cocktail glass with very cold ice water while preparing your drink.
- Add ice and all ingredients to your shaker and shake for 10-12 seconds.
- Discard ice water and strain cocktail into the chilled glass. Cheers!
Notes
- I used a rum mix of a French white rum, a Jamaican dark rum and a Nicaraguan dry Rum. You can just use your favorite rum or try mixing a few that you love. The bartenders I spoke to use a rum mix.
- Make sure you shake longer than you think you should. This cocktail is only good if you have a really cold cocktail!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Now that we have a delicious Daiquiri to sip on, let's talk about these cupcakes. These are dense, rich, rummy, and full of a delicious lime curd you can make at home! If you have never filled a cupcake before, you are missing out! This is another way to get even more flavor into the small delicious cake. Trust me, you are going to love it!
Daiquiri Cupcakes with Lime Curd Filling
Ingredients
Lime Curd
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- 6 tablespoons sugar
- 2 large eggs, room temp
- ¼ cup unsalted butter, cubed
Daiquiri Cupcake Batter
- 1¼ cup + 2 tablespoons all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- 1 cup sugar
- 2 large eggs, room temp
- ½ cup milk, room temp
- ½ teaspoon vanilla extract
Rum Lime Frosting
- ½ cup unsalted butter, room temp
- 3 cups powdered confectioner sugar
- 2 tablespoons lime juice
- 1 tablespoons rum
- 1 teaspoon vanilla extract
- green gel food coloring
- 1 dash kosher salt
- lime zest for garnish
Instructions
Lime Curd
- Whisk together lime zest, juice, sugar, and eggs in a saucepan on the stove. Cook over low heat (so you don't cook the eggs!) whisking constantly until thickened.
- Add butter pieces a few at a time, whisking constantly until melted in. Keep whisking until curd is smooth and thickened, and coats the back of a spoon.
- Strain lime curd through a fine-mesh sieve into a bowl. Put plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill in the fridge until cold, at least 1 hour.
- Once cupcakes have cooled, carefully remove a small amount of cake from the top middle of each cupcake to accommodate the curd (see notes).
- Add the lime curd to a pastry bag and fit with a round tip. Pipe a small amount of curd into each cupcake and then frost over the top.
Daiquiri Cupcakes
- Preheat the oven to 350°F and line the cupcake pan with liners.
- In a small bowl, combine flour, baking powder, and salt. Stir with a whisk and set aside.
- In a mixer, begin to cream the butter, gradually adding the sugar and mixing until nice and fluffy. Add each egg, one at a time, and mix in.
- Add vanilla to milk. Alternate adding dry ingredients and milk mixture to the mixer on medium speed just until combined. Try not to overmix.
- Spoon batter into each liner so they are all even. Bake for 20 minutes, test with a toothpick until it comes out clean.
- Allow cupcakes to cool in a cupcake pan for 10-15 minutes and then transfer to a cooling rack until fully cooled.
Rum Lime Frosting
- Add butter to your mixer and beat on medium speed for 2-3 minutes. Add powdered sugar one cup at a time and incorporate completely. Add lime juice, rum, vanilla, gel coloring, and salt and beat until creamed together and smooth.
- Add frosting to a pastry bag and use your choice of tip to frost your cupcakes. Decorate with lime zest.
Notes
- The lime curd can be made ahead of time and can be stored in the fridge for several days in a covered container.
- You can use a few different methods to make a hole in the cupcakes for the lime curd. You can use a knife, an apple corer or an actual cupcake coring utinsil. All of them work great!
- Don't worry about not being perfect when piping in the curd because your frosting will cover it
- You can always omit the rum in the cupcake and frosting recipe if you are making these for friends or family under 21 although it should bake out of the cupcake anyway
- Always zest your citrus BEFORE you juice it!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Wow! I love the Adventure of a Cocktail and a Cupcake. Sometimes it seems like too much of one flavor but I'm telling you these will be a hit at any party or get-together you have. Pick one or both but don't miss out!
Here are some more Adventures of a Cocktail and a Cupcake Posts:
- Strawberry Gin Cocktail and Strawberry Cheesecake Cupcakes
- Gingerbread Martini and Gingerbread Cupcakes
- Coconut Margarita and Coconut Margarita Cupcakes
Thanks for reading my post and don't forget to sign up for my email list if you want more Adventures of a Cocktail and a Cupcake recipes and more! Follow me on social media @emilyfabulous_blog and show me what you make!
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