Margarita Cupcakes with Margarita Buttercream Frosting

Hint-of-lime Margarita cupcakes with light and fluffy Margarita buttercream frosting.

Hint-of-lime cupcakes topped with margarita buttercream.  Any takers? 

These were inspired by a family friend's top-shelf margarita recipe.  And I love them!!  The cupcakes, that is.  Well, and the margaritas, too.  On the rocks.  Sorry, but I'm not a fan of that frozen give-me-an-ice-cream-headache stuff.  On the rocks, for me, baby.

The cupcakes themselves have just a hint of lime ... my favorite vanilla cupcake batter with the zest of a couple of limes grated in.  When I was developing this cupcake, I was hoping I could get a touch of lime flavor simply by adding zest - and I did!  I was very excited when this method worked and gave me just the touch of lime I was looking for.

The cakes are then frosted with margarita buttercream ... that's the part inspired by the top-shelf margaritas.  Take basic buttercream with a little lime juice, lime zest, Triple Sec, Cuervo Gold tequila, and a pinch of salt and you've got margarita buttercream.  Tasty.  Word of caution - the salt takes over the flavor of the buttercream pretty easily, so go easy.  I used about 1/16th of a teaspoon, and felt that came out about right.

Sprinkle the frosted cupcakes with a little lime zest to make them extra pretty, if you'd like - and then dig in.  No blender required.

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Margarita cupcakes recipe, Margarita frosting recipe, frosting with Tequila

Cupcakes

Tex-Mex

Yield: 12 cupcakes

Author: Tracey | The Kitchen is My Playground

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Margarita Cupcakes with Margarita Buttercream Frosting

Hint-of-lime Margarita cupcakes with light and fluffy Margarita buttercream frosting.

Prep time: 30 MCook time: 20 MTotal time: 50 M

Ingredients:

Cupcakes:

• 1 c. all-purpose flour
• A scant 3/4 c. sugar
• 1 1/2 tsp. baking powder
• Pinch of salt
• 3 T. butter, at room temperature
• 1/2 c. whole milk or 2% milk
• 1 egg
• 1 tsp. vanilla extract
• Zest of 2 limes

Margarita Buttercream Frosting:

• 1/2 lb. (2 sticks) unsalted butter, softened
• 2 c. confectioners' sugar
• 3 T. fresh lime juice
• 1 T. Triple Sec
• 1 T. Cuervo Gold tequila
• 2 T. lime zest
• 1/16 tsp. salt

Instructions:

Prepare Cupcakes:

1. Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.
2. Gradually pour in half of the milk; beat until the milk is just incorporated.
3. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. 
4. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix. Gently fold in lime zest.
5. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. 
6. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. 
7. Cool completely before frosting.

Prepare Frosting:

1. Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition.
2. Increase mixer speed to medium and beat for about 3 minutes.
3. Add remaining ingredients; beat on low speed to combine. 
4. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. 

TRACEY'S NOTES:

1. This recipe makes 12 cupcakes. Fill your cups only 1/2 full, as this batter rises quite a bit. You may feel like there's not enough batter to stretch to 12 cupcakes, but there really is. When I tried dividing the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much.
2. The frosting recipe makes enough frosting to generously frost 12 cupcakes.

https://www.thekitchenismyplayground.com/2011/07/margarita-cupcakes.html

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