Naturally my day 2 cupcake blog will consist of the second batch of cupcakes that I made within 2 days. I’ve been on a big cupcake kick since moving to Connecticut. Maybe it’s just because I like cupcakes or maybe it’s just because I still haven’t found a cupcakery that I like that will serve as my go-to in times of weakness. Let it be known that if given a choice between cake and ice cream, I will always choose cake and KB will always choose ice cream. It’s kind of funny how that works out and honestly, it’s probably better that way so we both get what we like when there’s only one of each!
The best part about cupcakes is that they are single-serve. And if you eat fast, you don’t have to share! Hah!
Anyways, these margarita cupcakes were made with a hint of tequila and lime baked in the cake. Since I was making these cupcakes kid friendly, I decided not to add tequila to the frosting, but if you add tequila to the frosting, I think it would be that much better!
Start by mixing your flour, baking powder and salt together in a medium bowl.
Meanwhile in an electric mixer, beat together butter and sugar.
Add eggs and mix thoroughly.
Add lime zest, tequila, vanilla extract and buttermilk.
Scrape the sides of the bowl and start adding the dry ingredients slowly.
When done, scrape the sides of the bowl again to ensure everything is incorporated.
Fill cupcake liners 2/3 full.
Bake at 325 degrees for about 20-25 minutes or until a toothpick comes out clean. Let cool completely.
Make the frosting by beating all ingredients together in an electric mixer. If not making for children, add 2 Tablespoons tequila. Using a star tip, frost the cupcakes.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
zest of 2 limes
2 Tablespoons tequila
1/2 teaspoon vanilla extract
1/2 plus 2 Tablespoons buttermilk
1 cup unsalted butter
3 cups powdered sugar
1 Tablespoon lime juice
zest of 1 lime
*optional: 2 Tablespoons tequila
Coarse salt – for garnish
In a medium bowl, mix together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat together the butter and sugar. Add the eggs. Scrape the sides of the bowl. Then add in the lime zest, tequila, vanilla extract and buttermilk. Scrape the sides and then begin adding in the dry ingredients. When all the dry ingredients have been incorporated, scrape the sides again to ensure that everything has been mixed together. Fill the cupcake liners about 2/3 full. Bake in a 325 degree oven for about 20-25 minutes or until a toothpick comes out clean. Cool completely. Meanwhile, make the frosting by beating all ingredients together in an electric mixer. Frost the cupcakes with a star tip and garnish with coarse sea salt.