A Cocktail & A Cupcake: Classic Daiquiri Cocktail and Daiquiri Cupcake Recipes

This is a recipe for a classic Fresh Lime Daiquiri Cocktail and a Fresh Lime Curd Filled Daiquiri Cupcake complete with a Rum Lime Frosting! Both of these treats are tart, sweet and refreshing. Perfect for a summer day or a day when you wish it were summer!

Cupcake Ingredients (small batch)

1¼ cup + 2 tablespoons flour

¾ teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, room temp

1 cup sugar

2 eggs, room temp

½ cup milk, room temp

½ teaspoon vanilla

1. Preheat oven to 350 and line cupcake pan with liners.

2. In a small bowl, combine flour, baking powder and salt. Stir with a whisk and set aside.

3. In a mixer, begin to cream the butter, gradually adding the sugar and mixing until nice and fluffy.

4. Add each egg, one at a time and mix in.

5. Add vanilla to milk.

6. Alternate adding dry ingredients and milk mixture to the butter on medium speed just until combined. Try not to overmix.

7. Spoon batter into each liner so they are all even.

8. Bake for 20 minutes, test with a toothpick until it comes out clean.

9. Allow cupcakes to cool in cupcake pan for 10-15 minutes and then transfer to a cooling rack until fully cooled.

Lime Curd Ingredients

1 teaspoon lime zest

6 tablespoons fresh lime juice

6 tablespoons sugar

2 large eggs, room temp

¼ cup unsalted butter, cut into pieces

1. Whisk together lime zest, juice, sugar, and eggs in a saucepan on the stove.

2. Cook over low heat (so you don't cook the eggs!) whisking constantly until thickened.

3. Add butter pieces a few at a time, whisking constantly until melted in.

4. Keep whisking until curd is smooth and thickened, and coats the back of a spoon.

5. Strain lime curd through a fine-mesh sieve into a bowl.

6. 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. The lime curd can be made ahead of time and stores well in the fridge for several days in a covered container.

7. Once cupcakes have cooled, add lime curd to a pastry bag and fit with a round tip.

8. Carefully remove a small amount of cake from the top middle of each cupcake to accommodate the curd.

9. Pipe a small amount of curd into each cupcake and then frost over the top.

Frosting ingredients

1 stick unsalted butter, room temp

3 cups powdered sugar

2 tablespoons lime juice

1 tablespoon rum

1 teaspoon vanilla

A few drops of green gel food coloring

1 dash of salt

Lime zest for garnish

1. Add butter to your mixer and beat on medium speed for 2-3 minutes.

2. Add powdered sugar one cup at a time and incorporate completely.

3. Add lime juice, rum, vanilla, gel coloring, and salt and beat until creamed together and smooth.

4. Add frosting to a pastry bag and use your choice of a tip to frost your cupcakes. Decorate with lime zest.

Daiquiri Ingredients:

2 oz. Rum

*I used a rum mix of a French white rum, a Jamaican dark rum and a Nicaraguan dry Rum

1 oz. fresh lime juice

½ oz. Sugar Cane Syrup

1. Chill a cocktail glass with very cold ice water while preparing your drink.

2. Add ice and all ingredients to your shaker and shake for 30 seconds.

3. Discard ice water and strain cocktail into the chilled glass.

4. Cheers!

Click on image to PIN to your board!

Notes:

*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.....

*These cupcakes are DENSE so make sure you make room for that delicious curd by removing a little bit of cake. I tried to just inject the curd and it did not work at all!

*For the Daiquiri, make sure you shake longer than you think you should. This cocktail is only good if you have a really cold cocktail!

*Always zest your citrus BEFORE you juice it 😁

Cupcake recipe inspired by Magnolia Bakery.