MARGARITA CUPCAKES
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.
Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
MARGARITA CUPCAKES
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined.
- Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
- For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.
SWEET AND SALTY MARGARITA CUPCAKES
Indulge in life's little pleasures - margaritas and cupcakes with a sweet and salty mix and a creamy yogurt topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 cupcake, Sodium 220 mg, Sugar 14 g, TransFat 0 g
MARGARITA CUPCAKES
A creamy surprise awaits in these lime-scented cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 2h15m
Yield Makes 28 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line two standard muffin tins with paper liners.
- In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter.
- Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely.
- Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest.
More about "margarita cupcakes recipes"
BEST MARGARITA CUPCAKES RECIPE - HOW TO MAKE MARGARITA …
From delish.com
Reviews 11Availability In stockCategory Dessert
- Preheat oven to 350° and line two muffin tins with 18 cupcake liners. In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime juice and zest and vanilla and mix until combined. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fill cupcake liners 3/4 full with batter. Bake until slightly golden and a toothpick inserted into center of each cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely. In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and
MARGARITA CUPCAKES (GREAT CINCO DE MAYO CUPCAKES!)
From myheavenlyrecipes.com
5/5 (1)Total Time 40 minsCategory DessertCalories 188 per serving
- Start by preparing your cake mix according to the box’s directions. Grate one of your limes and fold the rinds into your batter.
- Scoop your cupcake batter into each section of your muffin pan, filling it about 2/3 of the way. Bake for 13 to 15 minutes or until fully baked (if you poke a toothpick in the middle and it comes out clean, they’re done).
- Allow to cool on a rack and start your buttercream frosting: using a stand mixer, on medium speed, beat butter and sugar and slowly add milk. Add more sugar and/or milk to achieve your desired buttercream consistency (we like ours a little bit stiff for decorating purposes). Squeeze in the juice of one lime into your frosting and fold.
MARGARITA CUPCAKES RECIPE | BROWN EYED BAKER
From browneyedbaker.com
EASY MARGARITA CUPCAKES – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
MARGARITA CUPCAKES WITH TEQUILA LIME BUTTERCREAM ~ …
From barleyandsage.com
MARGARITA CUPCAKES - RECIPE GIRL
From recipegirl.com
MARGARITA CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
MARGARITA CUPCAKES WITH TEQUILA LIME FROSTING
From beyondfrosting.com
ULTIMATE BOOZY MARGARITA CUPCAKES - BAKING …
From bakingbeauty.net
MARGARITA CUPCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category Dessert, CakeCuisine AmericanTotal Time 1 hr 25 mins
- Prepare the Cupcakes: Preheat oven to 350°F. Beat cake mix, gelatin, milk, melted butter, eggs, and vanilla with a stand mixer fitted with a paddle attachment on low speed until combined, about 1 minute. Increase speed to medium, and beat until well blended, 2 to 3 minutes.
- Place 24 paper baking cups in 2 (12-cup) standard muffin pans; spoon batter into cups, filling each about three-fourths full (about 1/4 cup batter in each). Bake in preheated oven until a wooden pick inserted in center of cupcakes comes out clean, 18 to 20 minutes. Remove from oven, and let cool completely in pans on wire racks, about 30 minutes. Remove cupcakes from pans.
- Prepare the Frosting: Beat softened butter and lime zest with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and gradually beat in powdered sugar, tequila, and 4 tablespoons of the lime juice until frosting is well combined and smooth. Beat in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until desired consistency. Add food coloring; beat on high speed until food coloring is evenly dispersed throughout and frosting is light and fluffy, 1 to 2 minutes.
- Spoon frosting into a 1-gallon ziplock plastic freezer bag. Snip 1 corner of bag to make a small (about 1/2-inch-wide) hole. Pipe frosting onto cupcakes, and garnish with flaky sea salt, lime wedges, and lime zest.
MARGARITA CUPCAKES RECIPE - DIVAS CAN COOK
From divascancook.com
MARGARITA KEY LIME PIE - RECIPE GIRL®
From recipegirl.com
CLASSIC MARGARITA RECIPE: HOW TO MAKE THE PERFECT COCKTAIL
From manofmany.com
22 BEST RASPBERRY RECIPES - HOW TO COOK WITH RASPBERRIES
From thepioneerwoman.com
MARGARITA CUPCAKES RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
MARGARITA CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
BOOZY MARGARITA CUPCAKES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
MARGARITA CUPCAKES RECIPE FROM OLD EL PASO - OLD EL PASO
From oldelpaso.com
MARGARITA CUPCAKES - ISABEL EATS
From isabeleats.com
MARGARITA CUPCAKES RECIPE - I AM BAKER
From iambaker.net
MARGARITA CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
#time-to-make #course #preparation #occasion #for-large-groups #cupcakes #desserts #cakes #cake-fillings-and-frostings #novelty #taste-mood #number-of-servings #4-hours-or-less
You'll also love