lime cupcakes

Wish you could have your margarita and eat it too? These boozy margarita cupcakes are made with real tequila and topped with lime frosting!

Margarita Cupcakes

unsalted butter (melted)

sugar

eggs (room temperature)

lime zest

lime juice

vanilla extract

tequila

cake flour (substitute all purpose flour)

baking powder

salt

plain full-fat yogurt (substitute whole milk)

cream cheese (room temperature)

unsalted butter (room temperature)

lime slices

Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.

Whisk the cake flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk the melted butter, sugar, and lime zest.

Add in the eggs, vanilla, lime juice, and tequila and whisk until fully combined.

Stir in about half of the flour mixture. Then stir in the yogurt and the rest of the flour mixture and mix until fully combined. The batter will be thin.

Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).

Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

Remove from cupcake pan and let cool on wire rack.

Let cupcakes cool completely before frosting.

Optional: pour 1 tablespoon of tequila into a small bowl and using a pastry brush, lightly brush the tops of the cupcakes before frosting.

Cupcakes

While the cupcakes are cooling, make the frosting.

In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth. Then add in the powdered sugar and beat on slow until combined.

Slowly add in the lime juice, tequila, and salt until fully combined. Then beat the buttercream for 3-4 minutes on high speed until light and fluffy.

Frost cooled cupcakes, then garnish with lime slices and lime zest.

Tequila Lime Frosting

These cupcakes have the best blend of flavors - made with bright tart lime meets sweet fruity cherries. They're fluffy and topped with a dreamy frosting.

Cherry Limeade Cupcakes

all-purpose flour

cake flour

tsp baking powder

tsp baking soda

tsp salt

+ 2 Tbsp granulated sugar

Tbsp lime zest

unsalted butter (, softened)

tsp vanilla extract

+ 3 Tbsp buttermilk

Tbsp granulted sugar

butter, (soft (I used 1/2 cup unsalted and

red food coloring ((optional))

Tbsp maraschino cherry juice

maraschino cherries (, lime slices and sugar crystal sprinkles)

Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.

In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lime zest until finely ground, about 1 minute.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy. Scrape down bowl.

Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Scrape down bowl.

In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lime juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrapw down bowl and fold batter gently.

Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes.

Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly while preparing simple syrup.

For the simple syrup:

In a small bowl, whisk together 1 Tbsp lime juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, I did about 2 light coats over each cupcake). Allow cupcakes to cool completely.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in 1/4 cup powdered sugar then mix in maraschino cherry juice and optional red food coloring.

With mixer set on low speed, slowly add remaining 2 1/4 cups powdered sugar (add an additional 1/4 as needed to reach desired consistency), then increase mixer to medium and whip until light and fluffy.

Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and a lime slice and sprinkle edges with sprinkles if desired.

These lime cupcakes with coconut cream cheese frosting and so moist and soft with with wonderful flavor!

Lime Cupcakes with Coconut Frosting

½ sticks (170 grams) unsalted butter

(400 grams) sugar

Lime

cake flour ((342 grams))

baking powder ((8 grams))

½ teaspoon baking soda ((3 grams))

salt ((3 grams))

buttermilk

vegetable oil ((54 grams) We use Canola Oil)

limes

Green Coloring Gel- Optional ((If you'd

(226 grams) unsalted butter (softened)

coconut extract ((8 grams) Adjust amount to your liking.)

Lime Zest, Flaked Coconut, Small Wedges of Lime ((Options for decoration))

Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside

In another bowl, add the buttermilk, vegetable oil and lime extract, lime juice &amp; zest. Set aside.

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.

Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Mix just until incorporated. Be careful not to over-mix.

Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)

Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan &amp; oven- check at 15 minutes to be on the safe side, but it may take a few minutes more.

Makes 30-32 cupcakes (approximately 1/4 cup of batter per cupcake)

For the Cupcakes

Add the softened butter to the bowl of your mixer, mix until smooth.

Cut the softened cream cheese into pieces and add to the butter, mixing until blended.

Add the coconut extract.

Gradually add powdered sugar and mix until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.

For the Coconut Cream Cheese Frosting

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Margarita Cupcakes

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Top 3 lime cupcakes recipes from across the web

The most viewed lime cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Margarita Cupcakes

Cherry Limeade Cupcakes

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The most viewed lime cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine