Margarita Cupcakes {Recipe}

 

What’s a girl to make when given the task of providing dessert for a bachelorette party? Why something booze infused of course! Which is where margarita cupcakes come into play. Whether consumed before heading out on the town for a night of drinking and fun with the girls, or after, these little beauties are a sure fire treat that will add a kick to your step.

The original recipe called for a strawberry cream cheese frosting, but I opted to go with a tequilla infused buttercream (I didn’t want strawberry overkill to take away from the tequilla aspect). The strawberry to tequilla ratio is pure perfection.

Margarita Cupcakes
adapted from Homemade by Holman

Cake:
3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup margarita mix
2 T lime juice
1 tsp lime zest
5 T strawberry preserves
1/3 cup tequila  (I go with my good friend Jose 😉
3 eggs
1/2 cup milk

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Sift together flour, baking powder, baking soda, and salt in a small bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add margarita mix, lime juice, lime zest, strawberry preserves and tequila and mix on low speed to incorporate. (Mix may appear slightly curdled at this point but don’t worry, it will come back together with the flour.) Add in eggs, one at a time, mixing after each addition. Add 1/3 of the flour mixture, then 1/2 the milk, and repeat mixing after each addition until just incorporated, ending with the flour mixture.

Divide the batter evenly among the cupcake liners and bake approximately 20 minutes until a toothpick inserted in the center comes out clean. Cool approximately 10 minutes and remove from pan to a wire rack to cool completely.

Glaze:
1/2 cup margarita mix
2 T tequila
1/2 cup powdered sugar
Red food coloring

Add powdered sugar to a small bowl, whisk in margarita mix and tequila to make a thick liquid glaze. Add a few drops of red food coloring to desired color. Poke 4-5 holes in each cooled cupcake with a wooden skewer. Spoon glaze over cupcakes, about a tablespoon at a time, giving the glaze a chance to absorb before adding more. About a tablespoon and a half per cupcake. You don’t want to saturate the cupcakes so you may have some extra glaze left over.

Tequila-Lime Frosting:
2 sticks unsalted butter, at room temperature
4 1/2 cups powdered sugar
1 1/2 tablespoons lime juice
3 tablespoons tequila
1/2 teaspoon vanilla extract
Pinch of coarse salt

To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a sprinkling of sugar and a lime wedge.

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1 Comment

  • May 7, 2012

    Angela

    Be still my beating heart…these look amazing!!! Sugar AND tequila, has there ever been a better combo? I MUST make these!!