Oddly enough, I've never made margarita cupcakes despite the fact that my husband is well-known for his margaritas. We're a tequila kind of family. Margaritas, tequila sunrises and the occasional shot for special occasions (like pretending we're still college-aged kids).
That changed when I came across these margarita cupcakes from Brown Eyed Baker. They were delicious. The only change I'd make for future versions (that I'm not taking to work) would be to more liberally brush the cupcakes with tequila. One of my friends, who has eaten the vast majority of cupcakes I've made, deemed these one of her favorites ... if not her favorite.
1 1/2 cups (213 grams) all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (198 grams) sugar
2 eggs, room temperature
1 1/2 limes, zested and juiced
2 Tbsp. tequila
1/4 tsp. vanilla
1/2 cup buttermilk
To Brush the Cupcakes
1 to 2 Tbsp. tequila
1 cup (227 grams) unsalted butter, at room temperature
2 3/4 cups (312 grams) powdered sugar
1 Tbsp. lime juice
2 Tbsp. tequila
Pinch of coarse salt
Flaked sea salt if desired
Preheat oven to 325°F. Line a cupcake tin with 12 liners. (I ended up using one silicone liner and had 13 cupcakes.)
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a separate bowl, beat together the butter and sugar until pale, light and fluffy, about 5 minutes. Reduce speed, and beat in eggs one at a time. Add the lime zest, lime juice, vanilla and tequila. Mix until combined. Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Mix only until combined.
Divide batter evenly, and bake until cupcakes are light golden brown and done, about 25 minutes. Remove, and cool in the tin for about 5 minutes. Remove from the tin, brush with tequila and then cool cupcakes completely on a wire rack.
To make the frosting, whip the butter for 5 minutes. Gradually add powdered sugar. Add the lime juice, tequila and salt, and beat until fluffy. If the frosting is too soft, add additional sugar slowly until desired consistency is reached. Frost cupcakes, and garnish with flaked sea salt immediately prior to serving. Makes 13 cupcakes.