For many years, I thought that I didn’t like margaritas. I realize how loco this sounds. I attribute it to bad Mexican restaurant chains, cheap tequila, and the tooth-rotting sugary bottles of atomic green mixers used by said establishments. My aversion also may have stemmed from that trip to Mazatlan during my freshman year of high school, who knows. Once I had a real margarita made with actual limes and tequila that didn’t come from a plastic jug, I was enamorado. There really is nothing like a icy cool margie on a warm summer night.
Cinco de Mayo is one of my favorite American holidays. It serves as a kickoff to the summer drinking season and arrives just when North America needs to let loose and have cinco too many. The next best thing to an actual margarita is a tequila laced margarita cupcake. These muchachas hit on all of the right flavor spots; sweet, sour, salty and saucy. I highly recommend mixing up a batch of these margarita cupcakes with tequila if you are headed to a Cinco de Mayo party this weekend. You’re bound to make many new amigos and will probably score a few free tequila shots. But beware, too many shots may lead to this…
These Margarita Cupcakes are infused with lime and tequila, then frosted with a boozy tequila lime buttercream frosting and garnished with lime moons and a crunchy sprinkle of coarse salt.
- 1 1/2 cups cake or pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, at room temperature 1 stick
- 1 cup granulated sugar
- 2 whole eggs, at room temperature
- 2 whole limes juice and zest
- 2 tablespoons tequila blanco + 1 additional TB for brushing
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 CUP unsalted butter, at room temperature 2 sticks
- 2 3/4 cups powdered sugar sifted
- 1 whole lime juice and zest
- 2 tablespoons tequila blanco
- 1/4 teaspoon fine sea salt
- 1 tablespoon coarse salt for sprinkling
Preheat the oven to 350° F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
Reduce speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
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, stay on the path.)
Reduce the mixer speed 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.
Using a large cookie scoop, divide the batter between the muffin cups.
Bake for 18-22 minutes, until just slightly golden and a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through bake time.
Allow cupcakes to cool for 5 to 10 minutes, and then transfer to a cooling rack. Once the cakes are cool, brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila mixed with a little lime juice.
With the whisk attachment on a stand mixer, whip the butter on medium-high speed for 5 minutes until light and fluffy.
Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
With the mixer on medium-high speed, add the lime juice, tequila and salt mix for a couple of minutes, 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 with desired frosting tip. Garnish with a lime half moons, lime zest, an additional sprinkling of coarse salt.
This amazing recipe was adapted from the original recipe for Margarita Cupcakes by the super talented browneyedbaker.com