Sunday, August 21, 2016

Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!

http://www.theslowroasteditalian.com/2012/07/boozy-margarita-cupcakes.html



A frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make this the most amazing Boozy Margarita Cupcake you will ever sink your teeth into!

TSRI Tip:  If you don't have buttermilk, you can make your own to substitute.  To make 1 cup of buttermilk substitute:  simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup.  Fill to the 1 cup line with milk.   Allow to set for 5 minutes at room temperature and use as needed.


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Helpful Tips to make Boozy Margarita Cupcakes:

  • If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
  • If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

What you will need to make Boozy Margarita Cupcakes:


Enjoy!

With love from our simple kitchen to yours. 


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Boozy Margarita Cupcakes

Check out more of our favorite fabulous cupcake recipes: 







Yield: 24

Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!

Ingredients

For The Cupcake
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs 
  • 2 cup granulated sugar
  • 4 limes – zested and juiced (2 tablespoon zest, 1/2 cup juice)
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Cuervo Gold Tequila
  • 1 cup buttermilk (or make your own)
Boozy Margarita Frosting
  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1/4 cup Cuervo Gold Tequila
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons triple sec
  • 1/4 teaspoon salt 
  • 5 cups powdered sugar

Instructions

For The Cupcake
  1. Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
  2. In a large bowl combine flour, baking powder and salt.  Whisk to combine.  Set aside.
  3. In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils.  Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer).  Add butter and whip until light and fluffy, about 3-5 minutes.  Add eggs and vanilla.  Mix until combined.  Add lime juice and tequila.  Your mixture may start to look funny here, just continue on with the next step.  It will work itself out.
  4. With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine.  Add another 1/3 of dry ingredients and mix.  Add other 1/2 of buttermilk and mix.  Then finally add remaining dry ingredients.  Mix until combined.  Stop to scrape down the bowl as often as needed.  Do not over mix. 
  5. Fill cupcake liners 2/3 full.  Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
  6. Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.
Boozy Margarita Frosting
  1. In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute).  Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition.  Add tequila, lime juice, triple sec and salt, beat to combine.  Add remaining powdered sugar one cup at a time.  Beat completed mixture for another minute or so until the batter is smooth and fluffy.
  2. *If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
  3. ** If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.







Originally published 7/24/12

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40 comments:

  1. These are so beautiful! I can almost smell the tart lime. Goodness they are wonderful. No I can't think of a better way to celebrate National Tequila Day!

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  2. O boy...these are just too beautiful to be true!
    Perfect sweets to celebrate!

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  3. those are perfect! ole! :)

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  4. Boozy cupcakes! count me in! these are simply beautiful and I'm sure taste out of this world :)
    Mary x

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  5. Could our recipes be more different today? I love that about our friendship. It always makes me grin. These look absolutely perfect, Donna. I bet the citrus in them made them completely addicting, didn't it?

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  6. 1 1/2 what of triple sec? i assume cups?

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    Replies
    1. tablespoons, thanks for catching that. I fixed the recipe.

      Delete
    2. Yes! ;-)
      Those would be Super Extra Boosy with 1 1/2 cups Triple sec.

      Delete
  7. oh phew! that would have been a disaster! obviously i don't make frosting often.... thanks!

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  8. I just discovered this post on taste spotting. The cupcakes look very pretty. Definitely a good option to get refreshed in the the summer heat. Best in combination with some cold drink :)

    - Annika

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  9. when you say 2 sticks of butter (8 tablespoons) you mean 8 each? so 16 tbsp butter?

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  10. I almost hate to admit it, but I love baking with alcohol. These look absolutely amazing. I also love that you use butter and shortening in the buttercream. The only way I like American buttercream, I usually make Italian meringue buttercream, is if it has butter and shortening. The two together give the best flavor.

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  11. Oh yum! I think the only thing better than drinking a margarita would be eating one in cupcake form!

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  12. Can you use butter flavor shortening

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    Replies
    1. I think that would be a perfect substitution, although I have never tried it. Let us know how it goes!

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  13. Can I use a regular table salt rather than Kosher?

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    Replies
    1. You can. Substitute table salt 3/4 teaspoons per 1 teaspoon kosher salt called for.

      Thanks and enjoy!

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    2. What about sea salt or Margarita Salt? and how do you make the buttermilk ...could not find it at the store...?

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  14. In the photograph, there is lime zest and something else over the top. Is it lemon or orange zest, or something else?

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    Replies
    1. That is lime and orange zest. Sooo good. I love zest! Enjoy.

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  15. It looks like I just found the perfect cupcake recipe for my sister's bachelorette party. Love this idea!

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  16. Are these a heavy or light "Cake" cupcake? They look delicious!

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    Replies
    1. Thanks to the use of cake flour these are very light but very flavorful!

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  17. Is it okay to use Patron silver in place of Jose?

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  18. I've made these quite a few times now and people line up at work for them! In all the recipes I've seen calling for citrus zest, only one other has directions to mix the sugar and zest to release the oils. It's THE best way to impart the maximum flavor from the citrus.

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  19. If I make the. Icing a day or two ahead of time does it have to be stored in the refrigerator.? These look yummy can't wait to make them. Thank you for sharing. Kathy

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  20. If I make the icing a couple of days before I need it do es it have to be refrigerated? These look yummy thank you for sharing

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    Replies
    1. I would refrigerate the icing. Then whip it up before using. Enjoy and let us know how it goes.

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  21. WOW! I just made these and they are fantastic! I brushed with a lime simple syrup before frosting and they are great. I didn't have triple sec so I guess I need to bake again when I get a bottle!Better than the last margarita cupcake recipe I used and that is saying something!

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  22. Could you use regular unbleached flour? I don't know where to get cake flour.

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    Replies
    1. Measure 1 cup of regular flour. Remove 2 Tablespoons and replace with Cornstarch, then sift 5-6 times.

      Delete
  23. Can you really "feel" the alcohol? Just wondering

    A lot of work... If you did not feel really good after having one. Lol

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  24. Not a fan of "shortening"... I'm guessing doing 1C of butter would work fine...?
    Sounds great.

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    Replies
    1. I'd like to know also! I don't use shortening!

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    2. I only use butter in my buttercream. The shortening gives the buttercream an oily after taste/texture I don't care for. However, an all butter buttercream will "melt" easily in warm weather. Just keep them cool and away from sunlight.

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  25. Can I use a cake mix instead of buying cake flour? These look so pretty!!

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  26. I haven't made them, but being a baker all my life and reading this recipe.... don't dare use a mix! LOL!! Just take the extra 10 minutes to line up the ingredients. It looks like a very unique, "adult" cupcake. Can't wait to make them!

    ReplyDelete

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