margarita cupcakes with tequila-lime frosting

May 24, 2011
My dodgeball team has converted to a springtime softball team.  As undefeated dodgeball champions, we take most everything we do very seriously.
My team captain has been known to send pre-game scouting reports to identify strengths and weaknesses of opposing dodgeball teams.  Yeah, really.  And I love every minute.
Now that we've translated into a softball team, we're taking our gloves and bats just as seriously.  Also?  The post-game BBQ.  All week, we make intricate plans of who brings what down to the minute details.
This week, I contributed these cupcakes.  I have a boozy team, who I knew would appreciate the added tequila in this sweet dessert, even though it's a mere three tablespoons.   I can't wait to make these for my brother. He loves margaritas and I know he'd like these!
Margarita Cupcakes
Yield: 12 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
1/2 teaspoon orange extract
1/2 cup buttermilk

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 the oven to 325 degrees and line a standard muffin tin with paper liners. 
  2. Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  3. In the bowl of a stand mixer, beat the butter and sugar together until pale, light, and fluffy on medium-high speed (5 minutes).
  4. Reduce the mixer speed 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 well combined. 
  6. Slowly add the dry ingredients in three batches.  Alternating with the buttermilk in two batches, ending with the dry.  Mix only until just incorporated, then mix the rest by hand.
  7. Pour the batter into the muffin cups and bake for about 25 minutes or until just slightly golden.  
  8. Allow cupcakes to cool for 5 to 10 minutes in the pan, then remove them to a cooling rack.  

  1. To make the frosting, whip the butter in a stand mixer (with the whisk attachment) for 5 about minutes until it's light and fluffy. 
  2. Slow speed and gradually add the powdered sugar. 
  3. Add the lemon juice, tequila and salt and mix until incorporated and fluffy. 
  4. Add additional sugar if frosting seems too soft.  Add only one spoonful at a time until your reach the desired consistency. 



Sinful Sundays said...

These look awesome! And totally jealous that you played on a grown-up dodge ball team!

Jess said...

Adult dodgeball is SO fun. As silly as it sounds, we take it seriously and have a great time! :)

Tina said...

Tasty boozy cupcakes-you had me at margarita. Nice photos.

Jess said...

Thanks Tina! :)

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