Strawberry Daiquiri Cupcakes

Strawberry Daiquiri Cupcakes

1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup strawberry daiquiri mix
2 Tbsp rum (I used Capt. Morgan Spiced)
1 tsp vanilla extract
2 drops red liquid food coloring (optional)

For the buttercream:
1 cup butter, softened
4 cups confectioner’s sugar
1 Tbsp rum
1/2 tsp rum extract

Preheat oven to 350. Line 2 cupcake tins with liners. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.

With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.

Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.

To make the buttercream, beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.