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Lime Margarita Cupcakes

How about this to Brighten up your Monday?
This is a favorite at the cupcake workshop that I run. What’s to complain about…? lime, sugar, flour, and tequila. This is a super fun treat to bring to a party, you will be the biggest hit! I hope you bake these up for Cinco de Mayo this year! If so, let me know how it goes!

This was the first ‘Booze’ cupcake I ever made. A woman hired me to host a baking party for a bunch of her girlfriends. I had seen the recipe somewhere on-line. I asked her if she’d like to make a batch of margarita cupcakes with her friends. Unbeknownst to her, I’d never made booze cupcakes in my life. Well, we couldn’t get enough of them. We gobbled them up, and I was hooked. Cocktails and Cupcakes? You don’t have to ask twice! Since then, I’ve been on a cocktail cupcake journey, or binge might be a better word.

Enjoy! And, do me a favor, wash these down with a nice cold corona, even if it’s the middle of winter.

Margarita Cupcakes- 12 Servings

Yield: 12 cupcakes – Bake at 325 for 15 to 18 minutes.

Prep Time: 25 minutes | Bake Time: 25 minutes

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 (or as we call it at the cupcake workshop, “poke and soak”:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:

So, this is an approximation of this frosting, keep tasting as you go.
½  cup unsalted butter, at room temperature
3 cups powdered sugar
Zest and juice of one lime
2 tablespoons tequila
Pinch of coarse salt, if desired.

1. Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy.

3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined.

6. Reduce the mixer speed low. Add in dry ingredients, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for 17 to 22 minutes, rotating the pan at the halfway point. If you are baking mini cupcakes, they’ll need to be in the oven for about 10 to 14 minutes.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Now, poke and soak the cupcakes. By this I mean, poke a bunch of holes in the tops of the cupcakes with skewers. Take a pastry brush and slather those bad boys with some more tequila.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer until the butter is light and fluffy.

10. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds.

11. Add the 2 Tablespoons of lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.

Sprinkle the cupcakes with margarita salt, cupcake confetti or crushed pretzels.

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