It’s Fiesta Week, everyone! Our first festive recipe leading up to Cinco de Mayo is Margarita Cupcakes! This cupcake recipe come from the blog Confections of a Foodie Bride (so does the recipe for frosting). I’ve had it bookmarked for what feels like forever.
For the cupcakes
- 3 cups flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 3 limes, zested and juiced
- 1/2 tsp vanilla
- 1 cup buttermilk
- 1/4 cup tequila
For the frosting
- 2 sticks butter
- 4 cups powdered sugar
- pinch of salt
- 2-3 tbs lime juice
- 1 tbs tequila (optional, can add more lime juice instead)
- 1 tsp lime zest
Preheat the oven to 325 degrees F. Line muffin tins with paper liners, and set aside.
Whisk the flour, baking powder, and salt together. Set aside.
Cream the butter and sugar together on high until light and fluffy.
Add the eggs, one at a time, until well combined. Add the lime zest, lime juice, and vanilla extract.
Turn the mixer to low. Add the dry ingredients in 3 batches, alternating with buttermilk. Mix until just incorporated.
Fill each muffin cup ~3/4 full. Bake for 25 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool fully in the muffin tins.
Optional – While the cupcakes are still warm, brush the tops with tequila.
For the frosting, beat the butter in a mixing bowl until fluffy. Slowly add the powdered sugar. Then add the salt, lime juice, and lime zest. Mix until thick and creamy. If the frosting is too thin, add some more powdered sugar. If it’s too thick, add a bit more lime juice or a bit of tequila.
Frost those bad boys and eat ’em!
Also, if you’re like me, you may want to sprinkle a bit of kosher salt or sea salt on top of the frosting 😉