July 10, 2015

Margarita Cupcakes

Is it 5:00 yet? Well, it is somewhere! Have a margarita... cupcake.

Originally, I wasn't going to post this recipe on Bikini Baker. However, after I got rave reviews, I thought it deserved a share after all. Perhaps you know a summer birthday coming up? A get together? Girls' night? These cupcakes are a definite crowd pleaser; and trust me, you'll want to share (or you'll eat all 12)!

There's quite a bit of tequila in these little cuties, but don't worry, most of it cooks off. They won't have anyone weaving out the door. :-)

The cakey bottom is a soft tequila limey flavor and it's complemented by a zesty tequila lime buttercream frosting. I also very scarcely brushed the tops of the warm cupcakes with tequila. I told you there was a good amount in these!

If you are a sucker for lime or lemon desserts, these are a must. And you can definitely omit the tequila and just have creamy lime cupcakes. But if you opt to make these with real tequila, then I'd recommend a top shelf brand so you don't risk having a bitter bite or weird taste ruin your cupcakes. That well stuff is questionable.

So, who's the margarita lover in your life? I'd love to know!


Margarita Cupcakes

Makes 12 Cupcakes
Based off this recipe


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 eggs, at room temperature
Zest and juice of 1½ limes (about 2 Tbsp)
2 tablespoons tequila
¼ teaspoon Mexican vanilla extract (or regular vanilla)
½ cup buttermilk (you can also use regular milk and add in 1 Tbsp of lemon juice or vinegar and let it sit for 5 minutes to curdle the milk)

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
1-2 tablespoon lime juice
1-2 tablespoons tequila
1/4 tsp Mexican vanilla (or regular vanilla)
Pinch of coarse salt
Optional: lime zest to sprinkle on top

*You will have to experiment here. My butter was really soft so I had to add more powdered sugar to get a thicker consistency. I also added more lime juice because I like a tangy lime flavor. You get to taste test for this part.

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. 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, power on!)
6. Reduce the mixer speed to 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.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. 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.
9. 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 lime zest, an additional sprinkling of salt and a lime wedge.

*If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

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