Best Cinco De Mayo Margarita Cupcakes Recipes

MARGARITA CUPCAKES

Steps:

• Preheat the oven to 325° F. Line a muffin tin with paper liners and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed until light and fluffy (about 5 minutes). Add eggs one at a time and mix thoroughly after each addition. Scrape the sides and bottom of the bowl with a silicone spatula as necessary.
• Add the lime zest, lime juice, vanilla extract and tequila. Mix just until combined and scrape down the bowl. (The batter may look curdled and that's okay).
• Reduce the mixer speed to low. Alternate adding the dry flour mixture and the buttermilk, beginning and ending with the dry ingredients (add flour, buttermilk, flour, buttermilk). Mix just incorporated (avoid over mixing).
• Divide the batter between the muffin cups, filling them about three-quarters full (I like to use an ice cream scoop for this step). Bake for approximately 25 minutes, rotating the pan at the halfway point. Cupcakes are done when they are slightly golden and a toothpick inserted in the center comes out with little to no crumbs.
• Allow cupcakes to cool in the pan for 5 minutes, then move to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
• To make the frosting, whip the butter on medium-high speed in the bowl of an electric mixer for 5 minutes. I suggest using the whisk attachment if you have it. Reduce the speed to medium-low, and gradually add the confectioners' sugar. Mix on medium speed for about 30 seconds. Scrape for the sides and bottom of the bowl.
• Add the lime juice, tequila and salt. Mix on medium-high speed until incorporated and fluffy, about 20 seconds.
• Transfer frosting to a piping bag fitted with desired tip. Frost cupcakes and garnish with lime zest, an additional sprinkling of salt and a lime wedge if desired.

CINCO DE MAYO MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
• 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.