½cup(1 stick or 113 g) unsalted butter, room temperature
1cup(200 g) granulated sugar
2large eggs, room temperature
2Tablespoonsfresh lime juice
2teaspoonslime zest
2Tablespoonstequila
¼teaspoonvanilla extract
½cup(118 mL) buttermilk, room temperature
2-3Tablespoonstequila, for brushing the cupcakes
Tequila Lime Frosting
1cup(2 sticks or 226 g) unsalted butter, room temperature
2 ½cups(300 g) confectioners' sugar, sifted
2Tablespoonstequila
1 to 2Tablespoonsfresh lime juice, to taste
Pinchof coarse salt
Instructions
Margarita Cupcakes
Preheat the oven to 325° F. Line a muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed until light and fluffy (about 5 minutes). Add eggs one at a time and mix thoroughly after each addition. Scrape the sides and bottom of the bowl with a silicone spatula as necessary.
Add the lime zest, lime juice, vanilla extract and tequila. Mix just until combined and scrape down the bowl. (The batter may look curdled and that's okay).
Reduce the mixer speed to low. Alternate adding the dry flour mixture and the buttermilk, beginning and ending with the dry ingredients (add flour, buttermilk, flour, buttermilk). Mix just incorporated (avoid over mixing).
Divide the batter between the muffin cups, filling them about three-quarters full (I like to use an ice cream scoop for this step). Bake for 22 to 25 minutes, rotating the pan at the halfway point. Cupcakes are done when they are slightly golden and a toothpick inserted in the center comes out with little to no crumbs.
Allow cupcakes to cool in the pan for 5 minutes, then move to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
Tequila Lime Frosting
To make the frosting, use an electric mixer to beat the butter on medium-high speed until creamy, about 2 minutes. Reduce the speed to medium-low and gradually add the confectioners' sugar. Mix until combined. Scrape down the sides and bottom of the bowl.
Add the lime juice, tequila and salt. Mix on medium-high speed until fluffy, about 20 seconds. If the frosting is too thick, add more lime juice. If it's too thin, add more confectioners' sugar.
Transfer frosting to a piping bag fitted with desired tip (I used a large French tip Ateco 869). Frost cupcakes and garnish with lime zest, an additional sprinkling of salt and a lime wedge if desired.
Notes
Buttermilk substitute: Place 1 1/2 teaspoons white distilled vinegar in a measuring cup. Add 1/2 cup regular milk and stir to combine. Let the mixture sit 10 minutes before using in the recipe.Tequila (silver or gold): Use your favorite brand! I prefer Altos or Espolon.Lime juice: Use fresh squeezed lime juice (not bottled). It has more flavor!Store in an airtight container at room temperature for up to 3 days.Freeze unfrosted cupcakes for up to 3 months. I do not suggest freezing the frosting because the alcohol will cause it to get grainy as it defrosts.Nonalcoholic version: Omit the tequila and replace with additional lime juice. You can brush the cupcakes with lime juice or orange juice.