Cinco de Mayo is a heading our way fast! This year you can take your Cinco de Mayo dinner, party or celebration to the ultimate level with Margarita Cupcakes. My Margarita Cupcakes recipe is inspired by my favorite Mexican drink, the Margarita. Each cupcake is packed full of the Margarita flavors you love without the worry of spilling or getting tipsy.
The Best Type of Margarita…
I think it’s safe to say tat I m not the only person who loves going out with her friends or spouse and enjoying a delicious Margarita or two. I’m always a frozen Margarita kind of girl. The potential for brain freeze is a great way to keep me from drinking to quickly. My best friend is the complete opposite of me and likes her Margaritas on the rocks instead. One thing both of us always agree on is eating my Margarita Cupcakes.
Make These Margarita Cupcakes as Unique as You …
Margarita Cupcakes take the boring everyday cake mix and make it extraordinary with the sweet taste of Margarita mix in both the cake batter and frosting. The finishing touch that really knocks these cupcakes out of the park is the sprinkling of sea salt and lime zest.
To make the cupcakes and frosting you can use your favorite homemade or store-bought Margarita mix. You can have it with or without the tequila too. It’s totally up to you but the liquor will bake out in the cake. Take the cupcakes to the next level by adding in a fruit extract to the frosting or chopped up fruit to the cake batter.
- 1 15.25 oz. white cake mix
- 1/3 c. butter, melted
- 1 c. margarita mix
- 3 large egg whites
- Zest of half a lime
- 1 c. butter, softened
- Zest of half a lime
- 4 c. confectioner's sugar
- 2 tbps. margarita mix
- 1-2 tbps. heavy whipping cream
- Preheat oven to 350°.
- Line cupcake pan with liners.
- In a large mixing bowl mix all of the cupcake ingredients together with a mixer for 30 seconds, or until just combined. Increase the speed to medium and mix the batter for two minutes.
- Scoop the mix into the cupcake liners in the prepared pans until 2/3 of the way filled.
- Bake the cupcakes for 18 to 23 minutes or until done.
- Let the cupcakes cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and lime zest until light and fluffy.
- Slowly add the confectioner's sugar in several batches. Mix each batch on low until just combined.Scraping down the sides of the bowl after each addition of confectioner's sugar.
- Add 2 tablespoons of margarita mix and 1 tablespoon heavy whipping cream. Turn the mixer on low.
- Once the liquid is incorporated, turn the mixer to medium-high. Continue to mix for 10 minutes until the frosting is nice and fluffy. If the frosting seems too stiff, add the remaining tablespoon of heavy whipping cream and mix for a few more minutes.
- Once the cupcakes are frosted, sprinkle the tops with a pinch of sea salt and lime zest for the perfect finishing touch.
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