Description
These Margarita Cupcakes with Lime Frosting offer a delightful blend of citrusy lime flavor and a subtle hint of tequila, perfect for a festive occasion or a refreshing dessert. Moist and tender vanilla cupcakes enhanced with lime gelatin and zest are topped with a creamy, tangy cream cheese frosting infused with fresh lime juice and tequila, creating a vibrant and delicious treat.
Ingredients
Scale
Cupcakes
- 170g unsalted butter, softened
- 350g sugar
- 3 tablespoons lime gelatin powder
- 3 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 296g buttermilk
- 57g fresh lime juice
- 68g vegetable oil (e.g., canola oil)
- Zest of 2 limes
Lime Frosting
- 226g unsalted butter, softened
- 453g full-fat cream cheese, softened
- Zest of 1 lime
- 690g to 747g powdered sugar
- 3g salt
- 2 tablespoons tequila
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds to evenly distribute the leavening agents and seasoning. Set aside.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, fresh lime juice, and lime zest. This mixture will add moisture and citrus flavor to the cupcakes. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth. Gradually add sugar and lime gelatin powder, continuing to mix for 3 to 5 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs: Add eggs one at a time, beating on low speed after each addition until fully combined, ensuring a smooth batter without overmixing.
- Alternate Dry and Wet Ingredients: Set mixer to low speed and alternately add the flour mixture and buttermilk mixture, starting and ending with the dry ingredients. Mix just until incorporated to avoid dense cupcakes.
- Fill and Bake: Scoop approximately 60ml (¼ cup) of batter into each cupcake liner. Bake the cupcakes for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on wire racks.
- Prepare Lime Frosting: In a clean mixing bowl, beat the softened butter until smooth. Gradually add cream cheese in chunks, mixing until well blended. Stir in tequila and lime zest for flavor. Slowly add powdered sugar and salt, mixing until smooth and spreadable. Chill frosting for best piping results.
- Frost Cupcakes: Once cupcakes are completely cooled, frost with the lime cream cheese frosting using a spatula or piping bag. Serve and enjoy.
Notes
- Lime gelatin powder adds a unique tangy flavor and tender texture but can be substituted with lime zest and an extra tablespoon of lime juice if unavailable.
- Make sure all ingredients, especially eggs and butter, are at room temperature for smooth mixing.
- Do not overmix the batter once dry and wet ingredients are combined to maintain cupcake fluffiness.
- Chilling the frosting helps achieve cleaner piping and a better consistency for decorating.
- Cupcakes are best served at room temperature and can be stored in the refrigerator for up to 3 days.
