Boozy Margarita Cupcakes

As some of you may know, I started my first post-grad full-time job a few months ago. One of the first things I learned about my manager was her love for tequila (namely, Patron). Since my signature birthday gift is cupcakes, I figured adding her favourite liquor to the mix was the way to go.

I used Brown Eyed Baker’s recipe for Margarita Cupcakes and took a little liberty when adding the tequila to the frosting. Because I’m still making friends at work, I doubled the recipe. It worked. People are still raving about these fluffy, boozy cupcakes.

Margarita Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes | Bake Time: 25 minutes

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a smuffin tin with paper liners; set aside.

2. In a medium bowl, whisk together flour, baking powder & salt; set aside.

3. Using an electric mixer on medium-high speed, beat the butter & sugar together until pale, light & fluffy (about 5 minutes).

4. Reduce the mixer speed to medium & add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract & tequila. Mix until combined. Don’t worry if it starts to look a bit curdled.

6. Reduce the mixer speed to low. Add dry ingredients in three batches, alternating with the buttermilk. Start with dry! Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups (try using an ice cream scoop). Bake for approximately 25 minutes or until just slightly golden & a skewer shows only moist crumbs attached, rotating the pan at the halfway point (note: pretty sure I forgot to rotate. They turned out fine)

8. Allow cupcakes to cool for 5 to 10 minutes, then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

To make the frosting:

  1. Whip butter on medium-high speed using an electric mixer until fluffy (probably ~5 minutes)
  2. Reduce the speed to medium-low & gradually add powdered sugar, mixing and scraping the sides of the bowl until incorporated.Mix on medium speed for 30 seconds
  3. Add lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy.
  4. If the frosting appears too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Add more tequila if it’s too thick.
  5. Frost cupcakes! Brown Eyed Baker suggests garnishing with with lime zest, a sprinkle of salt and a lime wedge. If you don’t feel like zesting yet another lime, sprinkle with green sugar + a touch of salt. Yum!