While more traditional cupcakes will always have a place in our hearts, these zesty lime margarita cupcakes have totally taken over our brains and stomachs. We love a good margarita, so we did what any sane person would do and incorporated it into a sweet confection. The resulting cake is perfectly moist and buttery, along with being deliciously tart (thank you, fresh limes); we prefer ours with tequila, but we’ve also made them without any alcohol so the kids don’t miss out and the flavor is just as good! Chocolate and vanilla are tried-and-true standbys, but these margarita ones knock everything else out of the park!
Margarita Cupcakes
Yield: 1 dozen
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 cup buttermilk, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 eggs, room temperature
- 2 limes, juiced and zested
- 1 1/2 tablespoons tequila, optional
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3-4 cups powdered sugar, or to taste
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons tequila, optional
- 2 teaspoons lime zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon coarse salt
Directions
- Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
- In a small bowl, combine flour, baking powder and salt and mix together.
- In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
- Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
- Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
- Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
- Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
- Remove from oven and let cool completely.
- To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
- Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt.Note: little by little, add more powdered sugar if you want a firmer frosting.
- Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!
Recipe adapted fromCupcakes And Cashmere