Note: This post – pictures and recipes were updated on May 5, 2016
Hello everyone! It’s Cinco De Mayo so I made some cupcakes for the office! I’ve been wanting to make these Margarita cupcakes for a while so I was really excited to finally do it. Let me tell you, they are delicious.
The recipe is adapted from Brown Eyed Baker, but I punched up the alcohol content a bit – because honestly, who doesn’t want more alcohol packed into a mini cupcake. And you can up the alcohol content even more by forgoing the lime juice, and just brush a whole bunch of tequila over top when you pull them out of the oven.
I also decided to make them mini because 1. I love doing “shot” cupcakes with alcohol and 2. I’ve found people are more willing to eat them because they’re small, rather than cutting a cupcake in half or thinking it’s too much of an indulgence. Especially when I’m taking them to work for an event where there are multiple desserts!
These are going over pretty well. About half were gone before lunch time so I’d call them a success.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 tsp lime zest
- 1 1/2 tbsp lime juice
- 1/4 cup + 2 1/2 tbsp tequila
- 1/4 tsp vanilla extract
- 1/4 cup plain, full fat, greek yogurt (or sour cream or buttermilk)
- 3 tbsp lime
- 3 tbsp tequila
- 1 cup unsalted butter, at room temperature
- 2 3/4 cups powdered sugar
- 1 tablespoon lime juice
- Zest of one lime
- 1 tablespoons tequila
- Coarse salt to taste
Instructions
- Preheat the oven to 350 F. Line a mini or standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In another bowl beat the sugar and butter together until nice and fluffy. Add the eggs one at a time and mix thoroughly, then add the lime zest, lime juice, vanilla and yogurt.
- Add half the dry ingredients and mix until just incorporated. Then add the tequila and mix. Add the remaining dry ingredients. Don't over mix!
- Divide the batter between the muffin cups (if using a mini muffin tin I find it's easiest to pipe the batter into the cups). Bake for approximately 25 minutes for a standard tin or about 12 minutes for mini - Rotate the pan halfway through for an even bake.
- When the cupcakes are done - mix the lime and tequila together and while still hot in the pan, brush the tops of the cupcakes with half the mixture. Allow to cool for 5 minutes, transfer to a cooling rack, then brush the remainder of the liquid over the cupcakes.
- Allow cupcakes for fully cool before frosting.
- Whip the butter until light in color and fluffy. Gradually add the powdered sugar and thoroughly combine. Then add lime juice, zest and tequila and mix until fluffy. If frosting seems too runny add some more powdered sugar. Add a pinch of salt, mix and taste. Add more until you feel it tastes good (I like more than less, I find it cuts the sweetness and balances everything more). Pipe onto cooled cupcakes!
Notes
Adapted from Brown Eyed Baker
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