Margarita Cupcakes

Let’s be honest. Everything is more fun if alcohol is involved. Baking is no different. Margaritas are my favorite summer drink (…and fall, winter, and spring drink) and these cupcakes are fantastic. And easy!

Margarita Cupcakes
Recipe source: recipegirl.com
Print Recipe

Cake:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier (*I did not include this because I didn’t have any!)
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest

Lime Buttercream Icing:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
green food coloring, if desired

1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.
2. Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.
3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
5. Once cucpakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juce, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.

Yield: About 24

*These are best consumed the day they are made – but if you store them in an air-tight container, they will keep for a few days.

  • Brandy - May 27, 2012 - 11:28 am

    These turned out decent, but for some reason the cupcakes started pulling away from the paper after a few hours once they cooled.ReplyCancel

    • Annie - May 27, 2012 - 11:42 am

      That’s strange! I wonder why that happened.ReplyCancel

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