Margarita Cupcakes

Margarita Cupcakes
Print Recipe
The perfect addition to a Cinco de Mayo dinner celebration.
Margarita Cupcakes
Print Recipe
The perfect addition to a Cinco de Mayo dinner celebration.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing
Instructions
  1. Preheat oven to 350 degrees and place 12 paper liners in a muffin pan.
  2. In a medium bowl whisk together dry ingredients and set aside.
  3. In a glass measuring cup add zest and juice of 1 1/2 limes, 2 T of tequila if using and 1/2 teaspoon vanilla. * Now pour enough milk into the cup to reach 1/2 cup of liquid. Set aside.
  4. In a large bowl using an electric mixer beat butter and sugar on medium high until light in colour approx. 5 minutes. If you have a stand up mixer use the paddle attachment.
  5. Reduce speed to medium and add eggs one at a time scraping down the bowl after each addition.
  6. On low speed add 1/3 of the flour, then 1/4 cup of the liquid ingredients, 1/3 cup flour, remaining 1/4 cup liquid and then the remaining flour. Mix only just until combined. Then fully stir a few times with a spatula to ensure batter is fully mixed.
  7. Add batter to your prepared muffin pan using a muffin/ice cream scoop. Bake for 20-25 minutes unitl the cupcakes are slightly golden and a toothpick comes out clean. Set aside on a wire rack to cool.
  8. To make the frosting beat butter on medium high speed until it lightens in colour approximately 5 minutes. Then reduce speed to low and gradually add the icing sugar, scraping down the bowl as needed. Add salt, lime juice and tequila if using or vanilla.
  9. Make sure you wait until the cupcakes are cool before you ice them. They are best served at room temperature but leftovers can be refrigerated.
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This recipe is part of the following meals:

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