Description
These Margarita Cupcakes with Lime Frosting are a delightful twist on a classic cocktail, combining zesty lime flavors, a hint of tequila, and a creamy cream cheese frosting. Perfect for parties or a summer treat, these cupcakes are moist, flavorful, and beautifully balanced with citrus tang and sweetness.
Ingredients
Scale
Cupcake Batter
- 170g unsalted butter, softened
- 350g sugar
- 3 tablespoons lime gelatin powder
- 3 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 296g buttermilk
- 57g fresh lime juice
- 68g vegetable oil (e.g., canola oil)
- Zest of 2 limes
Lime Frosting
- 226g unsalted butter, softened
- 453g full-fat cream cheese, softened
- Zest of 1 lime
- 690g to 747g powdered sugar
- 3g salt
- 2 tablespoons tequila
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line your cupcake pans with paper cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set this dry mixture aside for later use.
- Combine Wet Ingredients (Except Butter and Eggs): In another bowl, mix together the buttermilk, vegetable oil, fresh lime juice, and lime zest. Set this wet mixture aside to be incorporated later.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter on medium speed until smooth and creamy. Gradually add the sugar and lime gelatin powder while continuing to beat for 3 to 5 minutes until the mixture is light and fluffy.
- Add Eggs: Add the large eggs one at a time, beating on low speed after each addition until fully combined to maintain a stable batter.
- Combine Dry and Wet Mixtures into Batter: On low speed, alternately add the dry flour mixture and the wet buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix just until incorporated to avoid over-mixing which can make cupcakes tough.
- Fill Cupcake Liners and Bake: Scoop approximately 60ml (¼ cup) of batter into each cupcake liner. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Lime Frosting: In a clean mixer bowl, beat the softened butter until smooth. Gradually add the softened cream cheese in chunks, mixing until well blended. Add the tequila and lime zest, then slowly incorporate the powdered sugar and salt, mixing until the frosting is smooth and creamy. Chill the frosting for best piping results.
- Frost Cupcakes: Once the cupcakes are fully cooled, pipe or spread the lime frosting evenly over each cupcake. Serve and enjoy!
Notes
- Use room temperature eggs and butter to ensure a smooth batter.
- Do not over-mix the batter once the flour is added to keep cupcakes tender.
- Adjust the amount of powdered sugar in frosting based on the desired sweetness and consistency.
- Chilling the frosting before piping helps hold its shape better.
- For a stronger margarita flavor, you can add a little more lime zest or tequila to the frosting, but be cautious not to make it too runny.
- If lime gelatin powder is unavailable, substitute with lime zest and additional lime juice, but note that texture might slightly differ.
- Store cupcakes in an airtight container in the refrigerator due to cream cheese frosting; allow them to come to room temperature before serving.
