Margarita Cupcakes with Lime Frosting (Print Version)
# Ingredients:
→ Cupcakes
01 -
187.5g flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
122.5g milk, room temperature
05 -
2 tablespoons freshly squeezed lime juice
06 -
113g butter, room temperature
07 -
200g granulated sugar
08 -
2 large eggs, room temperature
09 -
1 tablespoon tequila
→ Lime Buttercream
10 -
113g butter, room temperature
11 -
250g to 375g confectioners' sugar
12 -
5 tablespoons freshly squeezed lime juice
13 -
1 tablespoon sanding sugar
14 -
Kosher salt, optional
# Instructions:
01 -
Preheat oven to 175°C (350°F). In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 -
Pour milk into a measuring cup, add the freshly squeezed lime juice, stir to incorporate, and set aside.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
04 -
With the mixer on low, add eggs one at a time, beating well after each addition. Gradually add the dry ingredients in three batches, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until just incorporated, ensuring speed remains low.
05 -
Divide batter evenly in a muffin pan. Bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Remove cupcakes from the oven and brush with tequila. After about 5 minutes, transfer them to a wire rack and let cool completely before frosting.
07 -
In the bowl of a stand mixer with a paddle attachment, beat butter until light and fluffy, about 3 minutes. Turn off mixer, add confectioners' sugar, then turn back on low. Slowly add lime juice one tablespoon at a time and mix until thick and creamy.
08 -
Add frosting to a pastry bag fitted with an open star tip. Pipe frosting onto cooled cupcakes and top with sanding sugar. Optionally, sprinkle with a few granules of kosher salt.
# Notes:
01 -
Cupcakes are best served immediately but can be stored for up to 3 days.