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These Strawberry Daiquiri Cupcakes are infused with dark rum, a slap of zingy lime curd at the centre and topped off with sweet strawberry buttercream. | naturallysweetkitchen.com

Strawberry Daiquiri Cupcakes

These Strawberry Daiquiri Cupcakes are infused with dark rum, a slap of zingy lime curd at the centre and topped off with sweet strawberry buttercream.

Category Cupcakes
Keyword Strawberry Daiquiri Cupcakes
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Amanda | Naturally Sweet Kitchen


Lime Curd

  • 2 limes zested
  • 40 g raw granulated cane sugar
  • 28 g unsalted butter room temperature
  • Pinch of salt
  • 1 large egg room temperature
  • 60 ml fresh lime juice about 2 limes

Vanilla Rum Cupcakes

  • 160 g unbleached plain flour
  • 2 tbsp arrowroot powder
  • ½ tsp baking powder
  • 175 g unsalted butter room temperature
  • 155 g raw caster cane sugar
  • 1 tsp pure vanilla extract
  • 2 large egg whites room temperature
  • 1 large egg room temperature
  • 60 ml dark rum room temperature
  • 60 ml whole milk room temperature
  • 12-14 small fresh strawberries for decoration optional

Strawberry Swiss Meringue Buttercream

  • 170 g unpasteurized honey or agave nectar
  • 3 large egg whites
  • 226 g unsalted butter room temperature and cubed
  • ½ tsp pure vanilla extract
  • 28 g freeze-dried strawberry powder


Lime Curd

  1. Set a small saucepan filled with an inch of water over a hob on high heat. Once the water is boiling, turn it down to a low simmer.
  2. In a heatproof bowl, rub the lime zest into the sugar using your fingertips, as you would rub cold butter into flour, until quite fragrant.
  3. Plop in the butter and salt and beat with a wooden spoon or hand mixer until light and airy.
  4. Add the egg and mix until well incorporated, then pour in the lime juice and whisk to combine.
  5. Place the bowl over the pot of simmering water to create a double boiler. Cook the curd over a low heat, stirring constantly with a whisk or spatula until thickened. This should take about 10 minutes. It will be done when the curd can coat the back of a metal spoon.
  6. Remove the bowl from the heat and place in the refrigerator to chill and set.

Vanilla Rum Cupcakes

  1. Preheat the oven to 170°C and line a cupcake or fairy cake tin with paper or silicone cases.
  2. Shuffle the flour, arrowroot powder, and baking powder through a fine mesh sieve four times so the arrowroot powder is well distributed. This will create a natural version of cake flour. Set aside.
  3. Cream together the butter and raw caster sugar using the paddle attachment of a stand mixer until pale, fluffy, and aerated.
  4. Splash in the vanilla, then add the egg and egg whites one at a time, mixing between each addition just until incorporated. Do not over mix. Stir in the rum and milk.
  5. Remove the bowl from the mixer and fold in the dry ingredients in two portions just until all the flour disappears. Do not overmix this either.
  6. Distribute the batter among the prepared cupcake cases, taking care not to fill the cases past the ⅔ mark. Gently tap the tray against the counter a couple times to free any trapped air and then pop the cakes in the oven. Bake for 12-15 minutes (10-12 minutes for fairy cakes) or until the cupcakes spring back when lightly touched and a toothpick comes out clean.
  7. Leave the cupcakes to cool in the baking tray for 5 minutes, then remove them to a wire rack to finish cooling completely.

Strawberry Buttercream

  1. Create a double boiler in the same way as above. Make sure the bowl that is being used for the meringue is squeaky clean and free from any oil, otherwise the meringue will not whip.
  2. Pour the honey into the bowl along with the egg whites, taking care to avoid the yolks. Even a slight trace of yolk will ruin the meringue.

  3. Whisk the egg whites and honey together until foamy, then place the bowl over the simmering saucepan and whisk constantly until the mixture is hot, no longer grainy to the touch, and registers 65-71°C (150-160°F) on a candy thermometer.

  4. Beat the mixture on high using the balloon whisk of a stand mixer or an electric hand whisk. Once the meringue reaches stiff peaks and the bowl is cool, swap out the balloon whisk for the paddle attachment and begin adding the cubed butter, one piece at a time, on a medium speed. Do not rush this step; it helps to count to ten slowly before adding another pat of butter.
  5. Once all of the butter has been added, turn the mixer to a high speed and whip the buttercream until light and fluffy, about 2 minutes.
  6. Adjust the speed to medium-high and spoon in the freeze-dried strawberry powder one tablespoon at a time and then give it a final good whipping on high. The buttercream should be silky to the touch and a pale pink.


  1. Core out a small section at the centre of each cooled cupcake, making sure not to cut completely to the bottom of the cake.
  2. Using a teaspoon (alternatively, a small piping bag can be used for this task), divide the lime curd equally among the cupcakes’ hollowed centres.
  3. Spoon the buttercream into a piping bag fitted with a round tipped nozzle and pipe large dollops onto each cupcake.
  4. Top with a small strawberry if desired.


  • These cupcakes are best consumed the day they are made; however, they will keep covered in an airtight container at room temperature for up to 2 days.
  • You can make the lime curd and buttercream ahead of time. They will keep sealed in the fridge for up to 1 week. If you refrigerate the buttercream, remove it from the fridge at least 1 hour before using and beat it well before attempting to decorate with it.
  • If you can’t find raw caster cane sugar, you can make your own by grinding up regular granulated raw sugar in a food processor or high-speed blender. Be sure to weigh the sugar before blending.