Margarita cupcakes are a festive summer treat
Margarita cupcakes. What could be more perfect for spring and summer? You’ll find all kinds of reasons to make these fun, tequila-infused cupcakes. I mean, who doesn’t love a little spiked dessert?
This recipe makes a deliciously moist cake with a light lime and tequila flavor — just like your favorite drink. They’re topped with thick and creamy buttercream that’s infused with more delicious lime and tequila flavor.
You can have lots of fun decorating them, too. I used green sprinkles and a tiny lime wedge, but you can top them with more lime zest, a snip of paper straw, a drink umbrella or a candied lime wedge. You might even go crazy for a party and top with an upended mini bottle of tequila.
As for the tequila in these cupcakes, I usually stick with one that’s clear like Patrón silver. If you prefer another tequila, I say go with that.
Makes about 2 dozen
For the cake:
2 cups sugar
½ cup vegetable oil
2 teaspoons vanilla extract
½ cup sour cream (or Greek yogurt in a pinch)
2 limes, zested and juiced
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ cup tequila
½ cup milk
For the tequila icing:
4 sticks (2 cups) butter, room temperature
About 6 cups powdered sugar
1 ½ tablespoons tequila
1 teaspoon lime juice
1 lime, zested
Pinch of salt
Preheat oven to 350ºF. Line a cupcake pan with your choice of cupcake liners (may I recommend green?) and set aside.
In a large mixing bowl, add sugar, vegetable oil, eggs and vanilla. Using a hand mixer on medium speed, beat until ingredients are well mixed and batter is slightly lighter in color (about 2 minutes).
Add sour cream and lime zest to bowl. Beat another 45 seconds.
Add about half the flour and the baking powder and salt. Beat on low for about 10 seconds. Pour in the lime juice and tequila, and beat until flour starts to incorporate.
Add the remaining flour and beat on low while pouring in milk. Beat until all ingredients are well blended.
Scrape down the sides and bottom of the bowl, if necessary, to make sure batter is blended well.
Retrieve your cupcake pan. Fill each liner about 2/3 of the way full.
Bake for 14 to 16 minutes. If the cupcake passes the toothpick test, they’re done.
Cool completely before frosting.
For the frosting: In a separate bowl, add butter and whip for about 5 to 7 minutes, scraping down the sides as needed.
Add 2 cups of powdered sugar and beat until lightly blended.
Add tequila, vanilla extract, lime juice and lime zest, and whip on low for another 1 to 2 minutes.
Add 2 more cups of powdered sugar and beat. Taste test — you want a thicker frosting that tastes more sweet than buttery. If more sugar is needed, add another 1 or 2 cups. Whip and repeat until desired sweetness.
Once you’ve added enough powdered sugar, beat for another 3 to 5 minutes on medium speed to help whip more air into frosting. Pipe or spread finished frosting onto cool cupcakes.