margarita cupcakes

These are fun for a Cinco de Mayo party, but they surely can be made for any festive, adult occasion…emphasis on adult. They do have a bit of tequila in them, so it’s probably best to keep them away from the little ones.

Margarita Cupcakes

margarita mix

tequila

Grand Marnier

white cake mix

lime zest

unsalted butter, (at room temperature)

sugar

lime juice

salt

green food coloring, (if desired)

lime

Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.

In a large bowl, use an electric mixer to combine the cake mix, egg whites, oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

Spoon the batter into cupcake liners (about ¾½ full). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.

PREPARE THE CUPCAKES:

Place the butter in a large bowl and beat with electric mixer until the butter is fluffy. Add 5 cups of powdered sugar, lime juice, zest and salt. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you'd like the frosting to have a green tint. Ice the cupcakes in whatever manner you prefer... spreading or piping the frosting. Use small lime slices as garnish.

PREPARE THE ICING:

https://embed.mediavine.com/videos/zwjvhap5jsh8gc6he0c5

Margarita Cupcakes are cupcakes with the flavors of margarita in them. As an added, optional bonus, you can serve a shot of tequila on top of the cupcakes.

Margarita cupcakes begin with a simple sweet lime cupcake base and are topped with fluffy tequila lime frosting!

baking powder

(115 grams; 1 stick) unsalted butter, softened to room temperature

(200 grams) granulated sugar

eggs,

vanilla extract

(120 milliliters) whole milk*

optional: 2 Tablespoons tequila (for brushing in step 5)

(230 grams; 2 sticks) unsalted butter, softened to room temperature

(480 grams) confectioners’ sugar

Tablespoons (45-60 milliliters) tequila*

lime flavoring (please see notes—there are options)*

salt,

lime lime sugar

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Make the batter

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

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, slowly add some of the dry ingredients alternating with some of the milk until all is mixed. Increase to high speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.

Pour/spoon the batter into the liners &#8211; fill only 1/2 &#8211; 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. While still warm, brush finished cupcakes with tequila. This infuses extra tequila flavor. Allow the cupcakes to cool completely before frosting.

Make the frosting: 

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners&#8217; sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in the tequila, vanilla extract, lime flavoring, and pinch of salt on high speed. Taste. Add more salt or flavoring as needed.

Frost cooled cupcakes. I used a Wilton 1M tip for these photos. (Another favorite is this Wilton #12 round tip.) Garnish with lime slices, lime zest, or coarse sugar.

I have made these cupcakes twice! They have been a big hit every single time. Once they were even a hit at a Mexican restaurant. They declared it tasted just like a margarita. This is definitely going into my recipe box.

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

unsalted butter (melted)

eggs (room temperature)

cake flour (substitute all purpose flour)

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

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Margarita Cupcakes

Margarita Cupcakes

Margarita Cupcakes

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