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Cupcakes de Margaritas

Deliciously moist margarita-flavored cupcakes topped with a zesty lime buttercream frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • ½ cup buttermilk room temperature
  • ¼ cup fresh lime juice about 2 limes
  • 1 tablespoon lime zest freshly zested from limes
  • 1 tablespoon tequila optional
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
For the Lime Buttercream Frosting
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted
  • 2 tablespoon fresh lime juice
  • 1 tablespoon lime zest freshly zested
  • 1 tablespoon milk adjust for consistency
  • ½ teaspoon vanilla extract
For Garnish (optional)
  • 12 slices lime for decoration
  • 1 tablespoon coarse sea salt for rimming

Method
 

Prepare the Cupcakes
  1. Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly.
  2. Line a cupcake tin with cupcake liners. This prevents the cupcakes from sticking and makes for easy removal.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping the cupcakes rise.
  4. Add the eggs one at a time, mixing well after each addition. This helps to emulsify the mixture.
  5. In another bowl, combine the flour, baking powder, and salt. Whisk together to ensure even distribution of the dry ingredients.
  6. In a separate bowl, mix the buttermilk, lime juice, lime zest, and tequila (if using). This adds moisture and flavor to the cupcakes.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix.
  8. Spoon the batter into the prepared cupcake liners, filling each about ⅔ full. This allows room for the cupcakes to rise.
  9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. This ensures they are fully cooked.
  10. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Lime Buttercream Frosting
  1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Gradually add the powdered sugar, mixing on low speed until combined. This prevents a sugar cloud from forming.
  3. Add the lime juice, lime zest, milk, and vanilla extract. Beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy. Adjust the milk for desired consistency.
Decorate the Cupcakes
  1. Once the cupcakes are completely cool, use a piping bag fitted with a star tip to frost the cupcakes with the lime buttercream.
  2. If desired, rim the tops of the cupcakes with coarse sea salt for a margarita effect.
  3. Garnish each cupcake with a slice of lime for an extra touch of flair.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be made ahead of time and stored in an airtight container for up to 3 days. For a non-alcoholic version, omit the tequila.

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