Best Strawberry Margarita Cupcake Recipes
STRAWBERRY MARGARITA CUPCAKES RECIPE
These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Cake
Time 24m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
- Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
- Fold in the flour mixture until just incorporated. Do not overmix.
- Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
- Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.
Nutrition Facts : ServingSize 1 cupcake, Calories 377 kcal, Carbohydrate 56 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 356 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 7 g
STRAWBERRY MARGARITA CUPCAKES
Move over, granny's rum balls. There's a hip new boozy dessert in town. Betty Crocker™ Super Moist™ white cake mix, bottled strawberry margarita mix and tequila are the secret to a sensational grownups-only treat.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.
Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 0 g
STRAWBERRY MARGARITA CUPCAKE
To make virgin margarita cupcakes, replace the tequila with 1/4 cup more margarita mix, which is nonalcoholic. Some brands may be labeled daiquiri and margarita mix. To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix. If you don't have a decorating bag and tip, spoon frosting into a...
Provided by Bethany Marie
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- 2. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- 4. In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
- 5. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.
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