One of my favorite summer drinks is a classic margarita with good tequila and sugar on the rim. Pair that with some excellent Mexican food and I’m one happy lady! But you don’t have to wait for summer to enjoy this “loaded” treat because today, February 22 is National Margarita Day. Hip hip, hooray! If you love margaritas like me, this fun cupcake has your name written all over it! My Margarita Cupcakes are incredibly irresistible.
The trick to making delicious margarita cupcakes is using a good, high grade tequila like Patron Silver. The rule goes, “If it’s not good enough to drink, then don’t use it to bake!” I just made that up. But with this recipes, it’s totally true. Tequila is used in the cupcake batter as well as brushed onto the tops of the cupcakes once baked. I like to call that a little extra “shot” of fun. 😉 There’s even tequila in the frosting! So be sure you choose your tequila wisely.
I have to mention the added zing the fresh lime juice and zest give to this moist cupcake. Yum! From the tangy tequila to the sweet buttery frosting, this cupcake is perfect for summer BBQ’s or lounging by the pool. Or even in the middle of February with a blizzard happening outside your door! 🙂
Prep Time: 25 minutes Total Time: 50 minutes
Makes 12 cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- Juice of 1 1/2 limes plus zest
- 2 tablespoons tequila + 2 tablespoons set aside
- 1/4 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup of unsalted butter, at room temperature
- 3 cups confectioner sugar
- 1 1/2 tablespoons lime juice
- 2 tablespoons tequila
- lime zest
Preheat oven to 325 degrees. Line your muffin tin with cupcake liners.
In a medium bowl whisk together your flour, baking powder and salt. In an electric mixer on medium to high speed, beat the butter and sugar until pale, light and fluffy. (about 5 minutes)
Reduce the mixer speed to medium and add the eggs, one at a time. Be sure to mix thoroughly after each addition.
Scrape the sides of the bowl and add the lime, tequila and vanilla. Mix until combined.
Reduce the mixer speed to slow. Add the dry ingredients in three batches, alternating with the milk in two batches.
Divide the batter between the muffin cups. Bake for 20 minutes, rotating half way through. Cupcakes are done when slightly golden.
Allow the cupcakes to cool for 5 minutes. Then brush the tops of the cupcakes with 1 to 2 tablespoons tequila. Set aside to cool completely before frosting.
Whip the butter on medium speed for about 5 minutes. Reduce the speed to low and gradually add the confectioners sugar one cup at a time. Add the lime juice and tequila and mix on medium until incorporated and fluffy.
Frost cupcakes and garnish with a sprinkle of lime zest and a sliced lime wedge.