Nothing says 21st like margaritas, especially with little umbrellas and sparkly sugar garnish.
These cupcakes were perfect, puffy, lime-y, and sweet with the perfect kick of tequila. My goal was to create a cupcake that was still alcoholic but didn’t need a chaser and that’s hard to determine when baking but since there was alcohol in the frosting I put some frosting on a short cupcake (from the end of the batch when I ran out of cake mix) and tested my frosting cupcake combo. In my case I added an extra shot of tequila to the frosting.
These cupcakes were even more of a hit than I expected! (She said as humbally as possible) Since the party was pretty big people cut the cupcakes into pieces and snacked on them and used the umbrellas as hair accessories and in drinks.
Just to clarify, these are alcoholic! I got many comments from bio friends saying “Colleen……the alcohol bakes out….these aren’t actually alcoholic”
My response to this was “That would be why I poured the tequila over the top as well as putting it in the frosting!” Not only does this make the cupcakes alcoholic but the tequila poured on top adds moisture.
For the Cupcakes:
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs, at room temperature
3 limes, zested and juiced (I used a cheese grater to zest my limes because I’m in collage and have to buy all my own coking utensils, it was quite an adventure)
1/2 tsp vanilla
1 cup buttermilk (I usually make my own with vinegar and non fat milk, this probably alters the flavor a little but I don’t notice that much of a change.)
½ – 1 cup tequila
For the Tequila Lime Buttercream Frosting:
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
1 tablespoon lime juice, freshly squeezed
X shots of tequila (I used four)
1/8 teaspoon salt
Food coloring (I added two parts yellow and one part green to get the color right)
Small lime slices/drink umbrellas for garnish, I also added sparkling sugar to add a texture and sparkle
Preheat oven to 325 degrees F. Line muffin pan with baking cup liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating thoroughly after each addition. Mix in lime zest, juice, and vanilla extract.
Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the buttermilk, starting and ending with flour. Mix until just incorporated, do not over-beat.
Divide the batter evenly among muffin pan cups. Bake 23-25 minutes or until toothpick inserted into center of cupcakes comes out clean.
Remove the cupcakes from the oven and poke holes in the top with a fork and pour tequila over the tops. I poured about a table spoon over each, pouring too much will make them soggy so start with a little and add slowly and carefully, too much could make them soggy. Transfer cupcakes to a wire rack and allow to cool completely before frosting.
To make the Tequila Lime Buttercream Frosting: Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, tequila, and food coloring. Mix until thick and creamy. Add more powdered sugar until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes. Garnish with lime wedges, umbrellas, and sparkling sugar.