Friday, May 16, 2014

Foodie Friday – Margarita Cupcakes

I’ve made these a few times before but haven’t posted them here.  Hubby’s company had some clients coming in for a training during Cinco de Mayo and they were trying to figure out some way to incorporate it during their visit.  He mentioned to his boss that I make good margarita cupcakes, so there ya go!

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the cupcakes:
1-2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1.  Preheat oven to 325 degrees and line cupcake tin with liners.

2.  In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

FF13.  In an electric mixer on medium high speed, cream together the butter and sugar until pale, light and fluffy (about 5 minutes)
FF24.  Reduce the mixer speed and add the eggs, one at a time, beating thoroughly before adding the next.
FF45.  Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract, and tequila.  Mix until combined.  Don’t worry if it starts to look curdled…it will come together!
FF36.  Reduce the speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches.  Mix only just until incorporated, using a rubber spatula to give it one last mix by hand.

7.  Divide the batter between the cupcake liners.  Bake for approximately 25 minutes or until just slightly golden and a toothpick comes out clean.  I personally usually decrease the cooking temp to 300 degrees in my oven but cook them the whole time.  I also don’t turn the pan halfway through.  Make sure you fill the liners up with enough batter.  I didn’t in my first batch and the paper will start to peel away from the cake.

8.  Allow them to cool 5-10 minutes in the tin before transferring them to a cooling rack.  Brush the tops of the cupcakes with tequila and allow them to cool completely before frosting.

9.  To make the frosting, whip the butter on medium high using the whisk attachment for 5 minutes.  Reduce the speed to medium low and gradually add the powdered sugar.  Make sure you scrape the sides of the bowl.  Mix on medium high for 30 seconds, then add the tequila and lime juice.  Continue to mix on medium high until everything is incorporated and frosting is fluffy.  If it’s too soft, add powdered sugar one spoonful at a time until it’s thick enough for your liking. 

10.  Frost cupcakes and, if you like, garnish with some lime zest, some sea salt, and a thinly sliced wedge of lime.

FF5You totally don’t have to use alcohol in these cupcakes.  If you do decide against it, add 1 tablespoon of vanilla to the frosting.

I had some left over so I took them to my office and my coworkers really enjoyed them. I haven’t heard yet from the hubby’s coworkers on what their clients thought of them. 

It’s definitely a great dessert to take to a summer get together with family and friends!

Until next time,

blog signature   

Recipe by Brown Eyed Baker


  1. Wow, did you come up with this recipe on your own? I bet these cupcakes were a big hit!

    1. Haha I wish! I found this one on a website (referenced it at the bottom of the post) but it was such a big hit that I had to share :)


Your comments make me smile :)