Margarita Cupcakes for #NationalMargaritaDay

My friend Heather of girlichef announced a few weeks ago that today was National Margarita day – and said we should celebrate with a whole slew of margarita recipes. I jumped on board, because it was the perfect excuse to make these Margarita Cupcakes that I have been dying to make!

Now, I’m not a big tequila drinker. As a matter of fact, I so rarely consume it that I took to my facebook page to ask my followers what brand of tequila to buy for this recipe. But now that I have a whole bottle in my house, I may need to test out a few of the other contributors’ recipes. I wouldn’t want it to go to waste now would I?

Ahem.

These Margarita Cupcakes have a tender, buttermilk cake infused with tequila and lime, topped with buttery frosting and a dusting of lime zest and flaked sea salt. They are simply ridiculous!

Margarita Cupcakes from The Foodie Army Wife for National Margarita Day

 

To begin,preheat your oven to 325. Line a standard muffin pan with papers, and set it aside.

In a bowl whisk or sift together 1 1/2 cup flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. Set that aside for the moment.

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In your mixing bowl, beat together 1/2 cup (1 stick) room temperature unsalted butter, a d 1 cup of sugar. Beat those together for a couple minutes until super fluffy. Beat in 2 room temperature eggs, one at a time, completely mixing in the first before adding the second.

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Now you’ll add in some flavorings. You’ll need to zest two limes. Add about 3/4 of the zest into the mixing bowl, along with a half teaspoon of vanilla and 2 tablespoons of our favorite tequila.

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Then you’ll need to juice a lime and a half. Hang on to the last half though, you’ll need it later for the frosting. Add the juice from the lime and a half into the mixing bowl as well, and mix it all in.

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Now add in half of your flour mixture, combining completely and making sure to scrape the side of the bowl with a rubber spatula.

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Next you’ll need a half cup of buttermilk. Pour half of this in and mix thoroughly. Follow with the remaining flour mixture and then the last of the buttermilk, fully mixing each time.

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Scoop the batter into the muffin pan, dividing it evenly between all of the cups.

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Bake for about 22-25 minutes or until very lightly golden and a test done in the center with a toothpick.

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Remove the cupcakes to a cooling rack and cool completely.

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Now for the frosting. In your cleaned mixing bowl, beat 2 sticks (1 cup) of room temperature butter until super fluffy. Mix in 2 1/3 cup of powdered sugar, and beat until completely combined. Grab that remaining lime half, and squeeze in a tablespoon of lime juice, and add in 2 tablespoons of tequila. Beat until completely mixed together. If the frosting is too soft, beat in a little more powdered sugar.

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Put the frosting into a piping bag and frost the cupcakes.

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Top the frosted cupcakes with the reserved lime zest. And the final touch, a tiny pinch of flaked sea salt. I love this stuff!

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Enjoy!

Margarita Cupcakes from The Foodie Army Wife for National Margarita Day

Margarita Cupcakes from The Foodie Army Wife for National Margarita Day

Margarita Cupcakes from The Foodie Army Wife for National Margarita Day

Margarita Cupcakes
 
These Margarita Cupcakes have a tender, buttermilk cake infused with tequila and lime, topped with buttery frosting and a dusting of lime zest and flaked sea salt. They are simply ridiculous!
Serves: 12 cupcakes
Ingredients
For the Cupcakes
  • 1½ c all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ c (1 stick) unsalted butter, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 2 limes
  • 2 Tb tequila
  • ½ tsp vanilla
  • ½ c buttermilk
For the Frosting
  • 1 c (2 sticks) unsalted butter, room temperature
  • 2⅓ c powdered sugar (more if needed)
  • juice from reserved lime from cupcake
  • 2 Tb tequila
  • 1 tsp flaked sea salt (optional)
Instructions
  1. To begin, preheat your oven to 325. Line a standard muffin pan with papers, and set it aside.
  2. In a bowl whisk or sift together the flour, baking powder and salt. Set that aside for the moment.
  3. In your mixing bowl, beat together the unsalted butter, and sugar. Beat those together for a couple minutes until super fluffy. Beat in the room temperature eggs, one at a time, completely mixing in the first before adding the second. Now you’ll add in some flavorings. You’ll need to zest the two limes. Add about ¾ of the zest into the mixing bowl, along with the vanilla and tequila. Then you’ll need to juice a lime and a half. Hang on to the last half though, you’ll need it later for the frosting. Add the juice from the lime and a half into the mixing bowl as well, and mix it all in. Add in half of your flour mixture, combining completely and making sure to scrape the side of the bowl with a rubber spatula. Pour half of the buttermilk in and mix thoroughly. Follow with the remaining flour mixture and then the last of the buttermilk, fully mixing each time. Scoop the batter into the muffin pan, dividing it evenly between all of the cups. Bake for about 22-25 minutes or until very lightly golden and a test done in the center with a toothpick. Remove the cupcakes to a cooling rack and cool completely.
  4. Now for the frosting. In your cleaned mixing bowl, beat the room temperature butter until super fluffy. Mix in the powdered sugar, and beat until completely combined. Grab that remaining lime half, and squeeze in a tablespoon of lime juice, and add in the tequila. Beat until completely mixed together. If the frosting is too soft, beat in a little more powdered sugar. Put the frosting into a piping bag and frost the cupcakes. Top the frosted cupcakes with the reserved lime zest. And the final touch, a tiny pinch of flaked sea salt.
  5. Enjoy!

Check out all of these amazing takes on the Margarita from these creative culinarians – and I recommend giving one a try yourself in honor of National Margarita Day!

Margaritas:

Margarita Bites:

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Comments

  1. says

    I agree – these are ridiculous. Beautifully, beautifully ridiculous. The buttermilk base sounds like the perfect complement to the flavors of a margarita. I’m so happy that you brought these to the party. Now, how to get one in my belly….

  2. says

    Conni, these are so beautiful! I love how you frosted the top and sprinkling it with zest and the flaked sea salt is genius. You definitely can’t let that bottle of tequila go to waste. I see a lot of baking and perhaps some cocktails in your future!

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