Island Daiquiri Cupcakes

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It’s only mid November but it feels a lot like January pretty much everywhere in the US.  So I thought you might want to think happy tropical island thoughts. You know, like umbrella drinks and warm breezes.  While I can’t give you either of those, I CAN give you this recipe from Living Better Together with coconut and rum.  You feel a little better already, don’t you?  You’re welcome!

Island Daiquiri Cupcakes

Cake Ingredients:
  • 1 Box Duncan Hines White Cake Mix
  • 3.9 oz. Package Jell-O Coconut Cream Instant Pudding
  • 4 Egg Whites
  • 1 cup Sour Cream
  • 3/4 cup Vegetable Oil
  • 1/4 cup Milk or Coconut Milk
  • 1/4 cup Rum
  • 1 tbsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1 tbsp Coconut Extract
Key Lime Curd Ingredients:
  • 4 tbsp Unsalted Butter
  • 1/4 cup Key Lime Juice approx. 4-5 Key Limes
  • 1 tbsp Key Lime Zest
  • 3 Eggs
  • 3/4 cup Sugar
Frosting Ingredients:
  •  2 cups Heavy Cream
  • 1/3 cup Instant Vanilla Pudding Powder
  • 1 – 1.7 oz. Package of Freeze Dried Mangoes (I get mine at Trader Joe’s but you can also buy them on Amazon)
  • 1/2 cup Confectioners’ Sugar
Cupcake Directions:
  • Preheat oven to 375 F.
  • Line cupcake pan.
  • Combine all ingredients in a stand mixer and beat until combined.
  • Fill cupcake liners 1/2 – 3/4 full.
  • Reduce heat to 325 F.
  • Bake for 18-22 minutes until toothpick comes clean.
  • Remove from oven and transfer cupcakes to cooling racks to finish cooling.
  • Once cupcakes have cooled, core them for the key lime curd.
Key Lime Curd Directions:
  • In a small pot, wisk together eggs and sugar until well blended.
  • Wisk in key lime juice and zest.
  • Turn heat on medium-low and stir fast and constantly until mixture is warmed through.
  • Add butter a tablespoon at a time until melted and curd becomes smooth.
  • Continue stirring constantly until curd thickens and looks almost creamy.
  • Curd is done once it coats the back of a spoon.
  • Strain curd through a cheese cloth or fine mesh sieve into a medium bowl to remove zest piece and any clumps.
  • Tightly seal bowl with cover or cling wrap and place in the fridge until completely cooled.
  • Once cooled, spoon about a tbsp or a little less into the holes you cored out in the cupcakes.
Frosting Directions:
  • Add freeze dried mangoes to a food processor and blend until you have a fine dust.
  • Combine all ingredients in a stand mixer or large bowl and whip until frosting is light and fluffy.
  • Use a bag or decorator tool to pipe frosting on cooled cupcakes making sure to cover the key lime filling entirely.
  • Serve immediately for best taste.

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