Margarita Cupcakes

Margarita Cupcakes

from marshasbakingaddiction.com
45 min

Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!

Ingredients

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 tablespoons tequila
  • 1 tablespoon lime juice
  • Pinch of salt
  • 1 and 1/2 cups (190g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek style yogurt
  • Zest and juice of 2 limes
  • 2 tablespoons tequila

Directions

  1. 1

    Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.

  2. 2

    Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. 3

    Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, lime juice, zest, and tequila, and whisk until combined. Fold in the dry ingredients.

  4. 4

    Divide the batter evenly between the muffin cases, filling only 2/3 full.

  5. 5

    Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

  6. 6

    Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth.

  7. 7

    Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the tequila, lime juice, and salt, and beat on high until light and fluffy.

  8. 8

    Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with lime slices and zest.