margarita cupcakes

Margarita Cupcakes

After making homemade margarita mix, I became obsessed on the many different ways I could use it.  These margarita cupcakes are easy to make, since they start with a mix.  But, best of all, they can be taken to parties and work, since there is no alcohol in the frosting.  Some recipes I found used alcohol in the frosting, which would make it very difficult to take these to a family function or to the office. Feel free to substitute tequila and some triple sec instead of the lime juice for the frosting, if you would prefer a full adult version!

margarita cupcakes

Step 1:

In a small bowl combine margarita mix, tequila and triple sec.  The recipe will only use 1 1/4 cups of this mixture and this makes a little bit more than that.  Go ahead and pour the left over amount into a glass and enjoy a margarita while you cook!

margarita cupcakes

margarita cupcakes
My treat while cooking.

Step 2:

In a large bowl, add the cake mix, egg whites, oil, lime zest and 1 1/4 cups of your margarita from Step 1.  Mix on low speed for about 30 seconds and then turn it up to high for about 2 minutes.

margarita cupcakes

margarita cupcakes

Step 3:

Fill lined cupcake tins about 3/4 full.  Bake at 350 degrees for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

margarita cupcakes

Step 4:

Let cupcakes cool in the pan for 10 minutes before moving to a rack to cool completely.

margarita cupcakes

Step 5:

To make the frosting, cream butter until fluffy.  Add sugar, salt, lime juice and lime zest.  Beat until mixture has a spreadable consistency.  If too thick, add a little more lime juice.  If too runny, add more powdered sugar.

margarita cupcakes

Frost the cupcakes and enjoy!

Ingredients:

9 oz margarita mix

3 oz tequila

1 oz triple sec

(you will only use 1 1/4 cups of this mixture – the rest of it is the perfect margarita)

White Cake mix (no pudding version works the best)

3 large egg whites

2 tablespoons oil

1 tablespoon lime zest

Frosting:

1 cup butter, room temperature

4 cups powdered sugar

Pinch salt

2 – 3 tablespoons lime juice

1 teaspoon lime zest

 

(adapted from: thebrewerandthebaker.com)

 

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