Margarita Cupcakes Tequila Frosting (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 tablespoon lime zest (from about 2 limes)
08 -
1/4 cup fresh lime juice
09 -
2 tablespoons tequila
10 -
1/2 teaspoon vanilla extract
11 -
1/2 cup buttermilk
→ For the Tequila Lime Frosting
12 -
1 cup unsalted butter, softened
13 -
3 cups powdered sugar
14 -
2 tablespoons tequila
15 -
1 tablespoon fresh lime juice
16 -
1 teaspoon lime zest
17 -
Pinch of salt
→ For Garnish (Optional)
18 -
Lime wedges or zest
19 -
Coarse sea salt or sugar (for rimming)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 -
In a bowl, whisk together flour, baking powder, and salt.
03 -
In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
04 -
Beat in eggs one at a time, then mix in lime zest, lime juice, tequila, and vanilla extract.
05 -
Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
06 -
Divide batter evenly among cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
07 -
In a bowl, beat butter until creamy.
08 -
Gradually mix in powdered sugar, tequila, lime juice, lime zest, and a pinch of salt, beating until fluffy.
09 -
Pipe or spread frosting over cooled cupcakes.
10 -
Lightly sprinkle the edges of the cupcakes with coarse salt or sugar for a classic margarita look. Garnish with lime wedges or extra zest.
# Notes:
01 -
For an extra boozy kick, brush the tops of the warm cupcakes with a little tequila before frosting.
02 -
Omit tequila and replace it with more lime juice or milk for a kid-friendly version.
03 -
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.