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Strawberry Daiquiri Cupcakes

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  • 2 teaspoons of lime zest
  • 2 tablespoons of fresh lime juice
  • 2 tablespoons of light rum
  • 1 (18 1/4 ounce) box of strawberry cake mix
  • 1 cup of water
  • 1/3 cup of applesauce
  • 3 eggs
  • 1 (8 ounce) container of strawberry Cool Whip
  • 6 fresh (cap quartered) strawberries
  • lime zest


  1. In a glass measuring cup, mix together the lime peel and juice with rum and adding water to bring liquid up to 1 1/4 cups.
  2. Beat in the cake mix, lime/rum/water mixture, apple sauce and eggs in a bowl using an electric mixer running on low speed for half a minute, then on medium speed for a few minutes.
  3. Line the muffin cups with baking cups.
  4. Spoon batter into the cups, filling at 2/3 full.
  5. Bake at 350 degrees in the oven until the wooden toothpick inserted in central portion of the cake comes out clean.
  6. Remove the cakes from pans immediately then place on the wire racks and have them cooled completely.
  7. Pipe/spread the cool whip or frosting on top of each cake.
  8. Garnish each with a quarter of strawberry and a bit of the grated lime peel.

You can find the original recipe here.