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Daiquiri Cupcakes with Lime Curd Filling

A Daiquiri Cupcake recipe complete with a Rum Lime Frosting and Fresh Lime Curd filling!
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Servings: 12 cupcakes
Author: EmilyFabulous


Lime Curd

  • 1 teaspoon lime zest
  • 6 tablespoon fresh lime juice
  • 6 tablespoon sugar
  • 2 large eggs, room temp
  • ¼ cup unsalted butter, cubed

Daiquiri Cupcake Batter

  • cup + 2 tablespoons all purposed 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 tablespoon lime juice
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract
  • green gel food coloring
  • 1 dash kosher salt
  • lime zest for garnish


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.
    lemon curd when done on stove
  • 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.
    lemon curd with plastic wrap for chilling
  • 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 a tip to frost your cupcakes. Decorate with lime zest.


  • The lime curd can be made ahead of time and stores well in the fridge for several days in a covered container.
  • You can use a few different meathods 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 beng 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 ?

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.