Taco Tuesday is tomorrow so time to whip up some margarita cupcakes! These came out really good, my only complaint was the cupcake part was a little heavy for my taste, but they had great flavor. I would maybe brush on some added tequila to soften the cakes a little once baked and give them more of a boozier taste.

Margarita Cupcakes
(Adapted from Barley and Sage)

Printer Friendly Version

1/2 cup unsalted butter melted
1 cup granulated sugar
2 large eggs room temperature
1 tablespoon lime zest
2 teaspoons lime juice
1/2 teaspoon vanilla extract
2 tablespoons tequila
1 1/2 cups cake flour substitute all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup plain full-fat yogurt substitute whole milk

Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.

Whisk the cake flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk the melted butter, sugar, and lime zest.

Add in the eggs, vanilla, lime juice, and tequila and whisk until fully combined.

Stir in about half of the flour mixture. Then stir in the yogurt and the rest of the flour mixture and mix until fully combined. The batter will be thin.

Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).

Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

Remove from cupcake pan and let cool on wire rack.

Let cupcakes cool completely before frosting.

Optional: pour 1 tablespoon of tequila into a small bowl and using a pastry brush, lightly brush the tops of the cupcakes before frosting.

4 ounces cream cheese room temperature
1 cup unsalted butter room temperature
3 1/2 cups powdered sugar
2 tablespoons tequila
1 1/2 tablespoons lime juice
1/4 teaspoon salt

While the cupcakes are cooling, make the frosting.

In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth. Then add in the powdered sugar and beat on slow until combined.

Slowly add in the lime juice, tequila, and salt until fully combined. Then beat the buttercream for 3-4 minutes on high speed until light and fluffy.

Frost cooled cupcakes, then garnish with lime slices and lime zest.

1 tablespoon tequila
lime slices
lime zest

Store cupcakes in the fridge for up to 3 days.

These cupcakes DO contain alcohol! So serve to adults only!

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This