Margarita Cupcakes

Print Recipe

5 from 1 vote

Course: Dessert

Cuisine: American

Keyword: cupcakes, Dessert, Margarita Cupcakes

Servings: cupcakes

Calories: 260kcal

Author: Chef Alina

Equipment

stand or hand mixer
portion scoop
squeeze bottle
jumbo muffin tin
muffin liners

Ingredients

For the Cupcakes

200 g 1:1 gluten free flour blend
200 g sugar
1½ tsp baking powder
½ tsp salt
112 g 1 stick unsalted butter, very soft can sub plant based
150 g Greek yogurt or sour cream can sub vegan
50 g egg (1 lg)
30-40 g egg yolk (2 lg)
1 tsp vanilla extract
1 tsp lime zest

For the Buttercream Frosting

112 g 1 sticks unsalted butter, room temperature
112 g shortening
450 g confectioners. sugar (1 pound bag)
15 g gold tequila
15 g lime juice
2 tsp lime zest

Tequila Lime Syrup - equal parts of each ingredient:

35 g simple syrup *equal parts sugar and water, heated on stove until sugar dissolves and then cooled to room temperature - see note
35 g tequila
35 g lime juice

Garnish

sanding sugar
sea salt
lime slices or candied/jelly lime slices

Instructions

Whisk together the flour, sugar, baking powder, and salt
Add the soft butter, sour cream, eggs, vanilla and lime and beat the wet ingredients into the dry at medium speed until smooth, about 30 seconds. Scrape down the bowl to make sure all of the flour is incorporated. Let the batter rest 30 minutes while the oven pre-heats.
Adjust oven rack to middle and preheat the oven to 350 degrees
Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes
Let cool for 30 minutes to 1 hour before frosting
Make the Frosting
Beat the butter and Crisco together until smooth, add the sugar and beat until smooth and creamy (about 10 minutes)
Scrape down the bowl and add the tequila, lime juice and zest. Beat until smooth and creamy
Fill & Frost
Poke a small hole in each cupcake top and add brush or drizzle with the tequila lime syrup
Add frosting to a pastry bag. Don't overfill. Start with the center hole and fill with frosting, then frost each cupcake top
Rim cupcake edges with the sanding sugar
Sprinkle a few grains of sea salt on each cupcake and enjoy!

Notes

I like to make a larger batch of simple syrup and keep it in the fridge it is great for making fresh lemonade, cocktails, iced coffee, iced tea etc... I usually 200g sugar and 200g water which will yield a pint of syrup.

Nutrition