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Strawberry Margarita Cupcakes Recipe
These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!
Prep Time
8 mins
Cook Time
8 mins
Total Time
24 mins
Servings: 15 people
Calories: 377 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 1 pint strawberries
- 1 tablespoon water
- 2⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1¼ teaspoons kosher salt
- ¾ cup unsalted butter room temperature (1½ sticks)
- 1 cup granulated sugar
- ½ cup Greek yogurt
- 4 large eggs room temperature
For Serving
- Strawberry Tequila Lime buttercream (click for recipe)
- 2 limes sliced, for garnish
- 15 strawberries for garnish
Instructions
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
- Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
- Fold in the flour mixture until just incorporated. Do not overmix.
- Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
- Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.
Cup of Yum
Notes
- Storage: Store strawberry margarita cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Be sure to check the strawberry and lime garnish for mold before eating after the first day.
- Don't over mix the batter when you add the flour, it should be just combined. If you over mix the gluten will over develop and you will have chewy cupcakes rather than light and fluffy.
- Allow enough time for the strawberry puree to cool. Don't add it to the rest of the ingredients if it is still warm.
- Let the cupcakes cool completely before frosting them.
Nutrition Information
Serving
1cupcake
Calories
377kcal
(19%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
356mg
(15%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
357IU
(7%)
Vitamin C
28mg
(31%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15people
Amount Per Serving
Calories 377
% Daily Value*
| Serving | 1cupcake | |
| Calories | 377kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 356mg | 15% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.