MARGARITA CUPCAKES
Servings
Makes 12 cupcakes
Total time
1
hourMargaritas are a fun cocktail, and what’s more fun than a cupcake? We love the fun factor of these light, fluffy and bright lime cupcakes, complete with a sprinkle of salt. They’re easy, too! We employ grocery-store frosting – remember, Ina Garten assures that “store bought is fine” – and add in a few tricks to give it a homemade flavor. Make cocktail hour extra sweet with these beauties!
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp Lime Margarita Salt
1/2 cup unsalted butter, room temp + softened
1 cup granulated sugar
2 eggs
1/2 cup whole milk
Juice + zest of 3 limes
For the Frosting:
1 tub vanilla frosting
3 Tbl tequila
Lime Salt for finishing
Instructions
- Preheat oven to 325°F. Line a cupcake pan with liners. Whisk the flour, baking powder and Margarita Salt together in a bowl. Set aside.
- Fit your stand mixer with the paddle attachment and beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high for 2 minutes until creamed. Turn off the mixer, scrape down the sides then return the mixer to low speed. Add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Turn off the mixer and scrape down the sides.
- With the mixer on low, slowly add the dry ingredients in three batches alternating with the milk until all is mixed. Increase to high speed and beat in the lime zest and juice just until incorporated.
- Spoon the batter into the liners – fill just over 1/2 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting: We used Betty Crocker Whipped Vanilla. Place the frosting in a bowl and use a hand mixer or a whisk to mix in the extract and tequila.
- Pipe the cupcakes with the frosting and sprinkle a little Lime Salt on each cupcake. Garnish with a lime wedge.
