Margarita Cupcakes
These scratch Margarita Cupcakes are incredibly moist and soft, with just the right amount of lime flavor. We topped them with tequila lime cream cheese frosting!
Servings: 30
Ingredients
- 1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
- 1 ¾ cups (350g) sugar
- 3 tablespoons Lime Jello Powder
- 3 eggs room temperature
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk If you do not have buttermilk, see substitution below
- ¼ cup (57g) lime juice This is 1-2 limes depending on size.
- ⅓ cup (68g) vegetable oil We use Canola Oil
- Zest of two limes
For the Tequila Cream Cheese Frosting
- 2 sticks (226g) unsalted butter softened but still cool to the touch
- 16 oz (453g) Cream Cheese, softened (This is two 8 oz packages) Use full fat cream cheese.
- Zest of one lime
- 6 to 6 ½ cups 690g - 747g powdered sugar Start with 6 cups, and adjust to your liking
- ½ teaspoon salt
- 2 Tablespoons Tequila
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and lime juice & zest. Set aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and Lime Jello powder and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Mix just until incorporated. Be careful not to over-mix.
- Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
- Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 15 minutes to be on the safe side, but it may take a few minutes more.
- Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)
For the Frosting
- Add the softened butter to the bowl of your mixer, mix until smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
- Add the tequila and lime zest.
- Gradually add powdered sugar and mix until well blended.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: To a measuring cup, add 1 Tablespoon plus one teaspoon vinegar or lemon juice. Add milk to the 1 ¼ c. mark, stir. Wait 5 minutes and it is ready to use.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Refrigeration & Serving: Because of the cream cheese frosting, these cupcakes need refrigeration. Remove two hours before serving to allow for the frosting and cupcakes to warm and soften.
Recipe makes approximately 7 ½ cups batter.