Margarita Cupcakes
User Reviews
4.5
Margarita Cupcakes
Description
This recipe for Margarita Cupcakes starts with a batter made from all-purpose flour, baking powder, salt, butter, sugar, eggs, lime zest and juice, tequila, vanilla extract, and buttermilk. The ingredients produce a light, fluffy cupcake base with citrus undertones and a hint of tequila. The batter is baked at 325°F until lightly golden and cooked through.
After baking, the cupcakes are brushed with additional tequila to enhance flavor and moisture. The frosting is a smooth blend of butter, powdered sugar, lime juice, tequila, and a pinch of coarse salt, bringing a creamy, bright, and slightly boozy topping that echoes the margarita theme. The finished cupcakes deliver both soft texture and a balance of tartness and sweetness.
These cupcakes can be served as a unique dessert for parties or gatherings, especially for those who enjoy citrus or cocktail-inspired sweets. If alcohol is omitted, adding vanilla extract to the frosting helps maintain richness. Using white or silver tequila is recommended to keep the flavor light and complementary.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 egg at room temperature
- 1½ lime zested and juiced
- 2 tablespoons tequila
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
To Brush the Cupcakes
- 1 to 2 tablespoons tequila
For the Tequila-Lime Frosting
- 1 cup unsalted butter at room temperature
- 2¾ cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch salt coarse
Instructions
- Make the Cupcakes: Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together!)
- Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter between the muffin cups. Bake until the cupcakes are light golden brown on top and a skewer inserted in the center has moist crumbs attached, about 25 minutes, rotating the pan halfway through baking.
- Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
- 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. Increase speed to medium and mix for 30 seconds. Add the lime juice, tequila and salt, and beat 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 lime zest, an additional sprinkling of salt and a lime wedge.
Notes
- Omit liquor from both the cupcakes and frosting if preferred; add 1 tablespoon vanilla extract to the frosting to maintain flavor depth.
- Use white or silver tequila for best results, as gold tequila may alter the taste.
- Consider decorating with a Wilton 1M piping tip or similar for a decorative frosting finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 89mg | 30% |
| Sodium | 76mg | 3% |
| Potassium | 103mg | 2% |
| Sugar | 44g | 88% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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