Margarita Cupcakes (Mexican)

By ctaubenheim

Ingredients

• 1 1/2C Flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 C Unsalted Butter Softened
• 1 C Sugar
• 2 Eggs
• 1/4 C Lime Juice (about 2 limes) freshly squeezed
• 1 Tbsp Lime Zest (1 1/2
• Limes)
• 1 C + 1Tbsp Tequila Divided*
• 1/4 tsp Vanilla Extract
• 1/2 C Whole Milk
• TEQUILA LIME FROSTING:
• 1 C Unsalted Butter Softened
• 3 C Powder Sugar
• 1/4 C Lime Juice (2 Limes),
• Freshly Squeezed
• 3 Tbsp Lime Zest (5 Limes)
• 4 Tbsp Tequila*
• 2-4 Tbsp Heavy Whipping
• Cream
• Lime Slices to Garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 and line cupcake pan with paper liners. In a large bowl, whisk together the flour, baking powder, and salt until combined.

Step 2

In another large bowl, beat sugar, butter, and eggs until combined. Then add in the lime juice, lime zest, 1 Tbsp tequila and vanilla. Alternate between adding in the milk, and flour mixture until everything is just combined.

Step 3

Fill each cupcake liner 3/4 full. Bae for 21-23 minutes. Remove from oven and allow to cool several minutes. Once cooled, poke holes into the cupcake and brush remaining tequila over the top using a BBQ sauce brush, or you can dip the top of the cupcake into a bowl of tequila. Cool Completely.

Step 4

TEQUILA LIME FROSTING:
In a large bowl, beat butter, lime juice, lime zest, and tequila until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed reach your desired consistency. Pipe with a star tip or spread frosting onto cupcakes. Top with a lime and paper straw if desired.

Step 5

*I want nonalcoholic, you can use another extract like vanilla or orange instead of tequila.

Step 6

NUTRITION: Cal 482; Carbs 60g; Protein 3g; Fat 25g, Sat Fat 15g; Cholesterol 92mg; Sodium 69mg; Potassium 123mg; Sugar 46g; Calcium 55g; Iron .9mg