So I may have outdone myself with these cupcakes. They’re a bit over the top and nontraditional, but they are oh so good! I wanted something that was going to take me away somewhere warm, a cupcake for the beach, even though they don’t necessarily go hand in hand. Coconut and rum cupcakes filled with a silky key lime curd and topped with a creamy mango frosting seemed like a fabulous combination of flavors. So these Island Daiquiri Cupcakes were born!
More than anything else these cupcakes are fun and inventive. You might get a few weird looks when you explain to people what they are, but you’re going to get a lot of smiles once they take a bite. If you’re not a big fan of chocolate or super sweet treats, this cupcake is perfect for you. It’s mild flavors and light alcoholic punch are just the thing for summer celebrations; whether at the beach, by the pool or up in the northern lakes of Maine.
I sent these cupcakes with my mother to work and the reports were that I was converting people who never liked cupcakes ever into cupcake lovers.
They were also referred to as orgasmic.
I’ll take that as a cupcake win!
Makes 24 Cupcakes
- 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:
Recipe adapted from Alaska From Scratch
- 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
- 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
- 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.
- 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.