These margarita cupcakes are full of lime flavor... and a little bit of tequila, too! They're easy to make as full-size or mini cupcakes and perfect for summer parties!
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Servings: 12 full-size cupcakes (or 32 mini cupcakes)
- 1 1/2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- Zest from 2 limes, plus more for topping cupcakes
- 3 Tbsp freshly squeezed lime juice (from about 2 limes)
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- Tequila, for brushing
- Lime wedges, for topping cupcakes if desired
- 1 cup granulated sugar
- 4 large egg whites
- Pinch coarse salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 Tbsp freshly squeezed lime juice
- 2 Tbsp tequila
Preheat oven to 325 degrees and line a full-sized or mini cupcake tin with cupcake papers.
In a medium bowl, combine flour, baking powder, and salt together.
In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Blend eggs in one at a time, mixing well after each addition. Beat in lime juice, lime zest, and vanilla.
With mixer on low speed, mix in dry ingredients in 3 additions, alternating with buttermilk. Beat each addition until just incorporated, taking care not to over-mix.
Divide batter into cupcake papers, filling about 3/4 full. For full-sized cupcakes, bake 20-24 minutes and for mini cupcakes, bake 11-13 minutes, until a toothpick inserted into the center comes out clean.
Let cupcakes cool in tin for a few minutes before moving to wire racks to cool completely.
Once cupcakes are completely cooled, lightly brush them with tequila. Spoon frosting onto cupcakes and top with lime zest, lime edges, and straws, if desired.
Combine sugar, egg whites, and salt in a heatproof bowl over a pot of simmering water (can use a double boiler). Whisk frequently until sugar has dissolved and mixture reaches about 160 degree F on a thermometer.
Put mixture in bowl of stand mixture with whisk attachment. Beat on medium-high speed until stiff peaks form and mixture is cooled. This should take about 8 minutes.
Reduce mixer speed to medium and add butter, 2 Tbsp at a time, waiting to add another until the previous piece has been incorporated. If mixture seems to be getting soupy or curdled, beat on medium-high again until it thickens up. Stir in lime juice and tequila.