Margarita Cupcakes

I have to say, H and I had a pretty awesome last weekend. We went to the Tom Petty concert on Sunday, and wow- what an amazing show!! It was awesome- one of the highest energy and just plain fun concerts I've ever been to. And while that was all fun and good, of course my mind was on the tailgating beforehand with some friends. The food! The drinks! Oh my! What should I bring?? I had been reading quite a bit about margarita cupcakes recently in the cooking blog world, and I thought this would be the perfect opportunity to try some.

Margarita Cupcakes



Ingredients: 


For the cupcakes:
3 cups all-purpose flour

1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 large eggs, at room temperature

3 limes, zested and juiced

1/2 tsp. vanilla extract

1 cup buttermilk

To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about 3/4 full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

2 Tbsp. tequila, room temperature
3 Tbsp. margarita mix, room temperature
4 Tbsp. (1/2 stick) butter, room temperature
2 cups powdered sugar (approximately)

Mix the tequila and margarita mix together and set aside. In stand mixer bowl with whip attachment, combine the butter and 2/3 cup of powdered sugar on medium. Pour in 2 Tbsp. of tequila and margarita mix, blend well until mix. Continue to alternate powdered sugar and liquid until finished, frosting should be smooth, not too fluffy and not too liquid-y. Frost cupcakes with butter knife, leaving a bit unfrosted at the very edges. Let set for about 15 minutes, then roll edges in sugar to mimic a margarita. Enjoy!

Cake recipe from Annie's Eats, original recipe here. Frosting recipe adapted from Apple a Day and Martha Stewart, original recipes here and here.