Summer is in full swing, which brings with it long, warm days, fun outdoor activities, and margaritas.
To me, margaritas capture the essence of summer. The citrusy and bright flavor, the cool refreshing taste, with the relaxing effect of tequila makes it a perfect addition to a barbecue or fiesta.
The flavor profile of tart, salty, sweet and rich lends itself harmoniously over to baked goods. My mother-in-law makes a fantastic Margarita Cake in the shape of a bunt cake, with a sweet glaze on top. It’s one of my favorite desserts. I was thinking of re-creating it, but the idea of mini cakes came into my head, and then I knew these would be perfect for cupcakes. Margarita cupcakes, indeed!
I went in search for a recipe, and was a little disappointed to see that most of them required cake box mixes, which I don’t typically use. Since I couldn’t find the recipe I was looking for, I decided to make my own, and I wanted to share it with you! I wouldn’t call this recipe healthy, but it is all from scratch, and a little indulgence every once in a while is good for the spirit, right? 🙂
- 1½ cups unbleached flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ tbsp white vinegar
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tbsp fresh lime juice
- ¼ cup tequila
- 1 tsp vanilla
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2¼ cup powdered sugar
- 2 tbsp tequila
- 1 tbsp fresh lime juice
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder and salt.
- In a small bowl, stir together milk and vinegar. Let it sit for 5 to 10 minutes, until it starts to curdle and become the consistency of buttermilk.
- In a large bowl, combine ½ cup butter with sugar and beat with an electric or stand mixer until creamy. Add in eggs, one at a time and continue beating until well incorporated. Add lime juice, tequila and vanilla and blend until mixed. Stir in milk/vinegar mixture.
- Slowly add in the flour mixture, ½ cup at a time, and blend after each addition, until all incorporated and the batter is smooth.
- Pour batter into cupcake liners and fill about ¾ of the way.
- Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- To make the icing, combine cream cheese, butter, powdered sugar, tequila and lime juice and beat with an electric or stand mixer until creamy and slightly fluffy. Ice cupcakes once they are cooled.
This recipe was shared on In and Out of the Kitchen 🙂
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