Margarita Cupcakes
With a light and fluffy Tequila Lime buttercream, these Margarita Cupcakes are a great way to enjoy this popular drink in dessert form.
Ingredients
DOUGH
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground Himalayan sea salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature tips & tricks
- 2 tbsp. lime zest
- 2 large free-range eggs, room temperature
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lime juice tips & tricks
- 2 tsp. pure vanilla extract
- 1 tbsp. Tequila
- 1 tbsp. agave nectar
TEQUILA LIME BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted or more to taste tips & tricks
- 3 tbsp. Tequila
- 1 tbsp. Cointreau
- 1 tsp. pure vanilla extract
- 2 tsp. pure lime extract
- 1/8 tsp. ground Himalayan sea salt, or to taste
- 1/2 tbsp. green sanding sugar, or as needed
Directions
DOUGH
- Preheat oven to 350ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
- In a medium bowl, add flour, baking powder, baking soda and salt; whisk and set aside.
- In the bowl of a stand mixer, add sugar, butter and lime zest. Cream the ingredients for 3 minutes on medium speed using the paddle attachment.
- Add one egg at a time, mixing well between each addition.
- Add ½ dry ingredients, ½ milk and ½ lime juice; process on low speed before increasing to medium speed. Repeat with the remaining flour, milk and lime juice, cleaning the sides of the bowl.
- Add vanilla extract and process until just blended.
- Fill the prepared liners to 2/3rds full and gently tap the pan to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 22 to 24 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- While baking, combine Tequila and agave nectar; stir well and set aside
- When done, remove the cupcakes from the heat and brush on with tequila-agave simple syrup. Allow to cool completely before frosting.
TEQUILA LIME BUTTERCREAM
- In the bowl of a stand mixer, cream butter on medium-high speed for 2 minutes using the paddle attachment.
- Add confectioners’ sugar, one cup at a time, beating on low speed at first and increase to high before adding the next cup.
- Add Tequila, Cointreau, vanilla extract, lime extract, and salt. Process the mixture on low speed, until nicely combined; taste and adjust if necessary.
- Frost the cooled cupcakes using a 1M tip, 1B or 2D and garnish with lime slices, lime zest or sanding sugar.