margarita cupcakes
Margarita cupcakes combine the refreshing flavors of lime and tequila into a fun, bite-sized dessert. With a zesty lime frosting and a subtle hint of tequila, these cupcakes are perfect for summer gatherings, parties, or anytime you want to add a festive twist to your baking.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tbsp lime juice freshly squeezed
- Zest of 1 lime
- ½ tsp vanilla extract
- ¼ cup tequila silver
- ½ cup whole milk
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp lime juice
- 1 ½ tsp tequila
- Lime zest for garnish
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper cupcake liners to ensure your cupcakes come out easily.
Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help ensure your dry ingredients are evenly distributed and prevent clumping.
Cream the Butter and Sugar
- In a large bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2-3 minutes.
- This step is crucial for creating a light texture, so take your time and make sure the butter and sugar are fully combined.
Add the Eggs and Flavors
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lime juice, lime zest, and vanilla extract. This is where the margarita flavor starts to shine through, so don't rush this step!
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined after each addition.
- Be careful not to overmix—this will keep your cupcakes soft and fluffy.
Add the Tequila
- Gently fold in the tequila. You want it to be evenly incorporated, but be mindful not to overwork the batter.
Bake the Cupcakes
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Keep an eye on the cupcakes, as baking times may vary depending on your oven.
Cool the Cupcakes
- Once baked, allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.