Description
Imagine a fluffy, zesty cupcake with a hint of tequila and lime, topped with a luscious tequila-infused buttercream frosting—it’s basically a margarita in dessert form.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons tequila (silver or blanco)
- 1 teaspoon vanilla extract
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- ½ cup buttermilk
For the Tequila Lime Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tablespoon tequila
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- Zest of 1 lime
- Pinch of salt
For Garnish (Optional):
- Lime wedges or zest
- Flaky sea salt
- Coarse sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the tequila, vanilla extract, lime zest, and lime juice.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!
Fill each cupcake liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
In a large bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the tequila, lime juice, lime zest, vanilla, and salt. Beat until smooth and fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with a sprinkle of flaky sea salt, lime zest, or a lime wedgefor extra margarita vibes!