Margarita Cupcakes

Course Dessert

Ingredients

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened to room temp
  • 1 cup sugar
  • 2 large eggs, at room temp
  • 2 tsp pure vanilla extract
  • 1/2 cup milk (any type works, but whole or buttermilk is best)
  • 3 limes (zested before juicing), approx. ¼ cup lime juice and 2 Tablespoons zest (can set aside and use additional zest for garnish on frosting)
  • 2 tbsp tequila (optional for cupcakes)

Frosting Ingredients:

  • 1 cup unsalted butter, softened to room temp
  • 4 cups powdered sugar
  • 3-4 tbsp tequila (to make without tequila, use heavy cream instead)
  • 1 tsp pure vanilla extract
  • 2 tsp FRENCH PANTRY Tahitian Lime Oil
  • 1 tsp FRENCH PANTRY Sel Gris Salt (course not ground)
  • Optional: lime slices, lime zest, and/or coarse sugar for garnish

Instructions

  • Preheat the oven to 350°F degrees. Set Mini Muffin Tray on Perforated Baking Sheet and set aside.
  • Whisk the flour, baking powder and salt together in Mixing Bowl and set aside.
  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  • With the mixer running on low speed, slowly add some of the dry ingredients alternating with some of the milk until all is mixed. Increase to high speed and beat in the lime zest and juice until incorporated, do not over mix.
  • Spoon batter into wells of mini muffin tray 1/2 – 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. If using the tequila, while still warm, brush finished cupcakes with tequila using the silicone pastry brush. Allow the cupcakes to cool 10 minutes before unmolding and let them cool completely before frosting.

Frosting Directions:

  • In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in the tequila, vanilla extract, lime oil, and salt on high speed. Taste. Add more salt or flavoring as needed.
  • Frost cupcakes with largest star tip of the Pastry Bag & Tips. Optional garnish of additional lime zest or sugared lime wedge.