Margarita Cupcakes
Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!
Servings: 12 - 14 cupcakes
Calories: 495kcal
Ingredients
For the Cupcakes
- 1 ½ cups (190g) cake flour*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¾ cup (150g) caster/granulated sugar
- ½ cup (115g) unsalted butter melted
- ½ cup (120g) Greek style yogurt
- Zest and juice of 2 limes
- 2 tablespoons tequila
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter softened
- 2 tablespoons tequila
- 1 tablespoon lime juice
- Pinch of salt
Instructions
For the Cupcakes
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, lime juice, zest, and tequila, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth.
- Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the tequila, lime juice, and salt, and beat on high until light and fluffy.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with lime slices and zest.
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, in an airtight container, at room temperature or in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.