I think everyone can agree that winter has overstayed its welcome, so I took it upon myself to change the season. Why wait for winter to end outside, when you can make it summer in your own kitchen? Enter, margarita cupcakes!
I found this recipe a few years ago, and it’s become an instant staple in my cupcake repertoire. The cake itself has just the right amount of puckery lime flavor, while the buttercream is packed with tequila
Speaking of tequila, my favorite part of this recipe is what I refer to as the “tequila bath.” Immediately after taking your freshly baked cupcakes out of the o
ven, poke holes into the top of each one. Then take a basting brush and generously pat each cupcake with your favorite brand of tequila. Feel free to repeat this step*. It will create an incredibly moist cake that has a definite but not overpowering tequila taste.
*Personal Admission #15: I repeat it at least two or three times. These are margarita cupcakes, not virgin margarita cupcakes!
- 1 1/2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, at room temp.
- 1 cup sugar
- 2 large eggs
- 2 limes, zest and juice
- 1/4 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 Tbs. tequila
- 1 cup unsalted butter, room temp.
- 3 cups powdered sugar
- 2 Tbs. lime juice, zest for garnish
- 2-3 Tbs. tequila
- 1/4 tsp. salt
- Preheat oven to 325°F, and line a cupcake tin. This recipe makes exactly 12 cupcakes.
- Stir flour, baking powder, and salt together.
- Using the paddle attachment of a stand mixer, cream butter and sugar together for a full 3 minutes.
- Add eggs one at a time, waiting for the first egg to fully incorporate before adding the other. Scrape down bowl.
- Add lime juice, zest, and vanilla.
- Alternate adding the flour and buttermilk to the mixture, starting and ending with the flour. With the last addition of flour beat until it just comes to together.
- Fill cupcake tin about 3/4 full. Bake for 22 minutes or until an inserted toothpick comes out clean.
- While they are still warm, poke holes in the top of each cupcake. Using a basting brush, pat each cupcake with a generous amount of tequila.
- Take the cupcakes out of their tin and let cool completely.
- Using a stand mixer with a paddle attachment, beat butter on high speed until smooth.
- Dropping the mixer to low speed, add powdered sugar. Once combined, scrape down bowl.
- Add lime juice and tequila.
- Beat frosting on high speed for 3 minutes. If the frosting is too soft, add more powdered sugar. If it's too hard, add more lime juice. (You can also add more tequila if you're feeling especially adventurous!)
- Frost cupcakes with buttercream, and garnish with lime zest.