Margarita Cupcakes

Happy Cinco de Mayo!  Does anyone celebrate this holiday?  I personally don't...BUT any excuse to make cupcakes and I'm on board.  Especially when the recipe involves tequila.

I've been meaning to post about these cupcakes for a while. I first made them about 2 months ago, after finding the recipe on Annie's Eats.  When I first made them, I brought them to work to share and after consuming, many stated "Wow, this is a good lime cupcake!"   Lime?  This isn't a lime cupcake.  It's margarita!  If they couldn't taste the difference, then I definitely needed to make some adjustments.  And by more adjustments, I mean MORE TEQUILA. 

So, what you're seeing here is round 2 of the margarita cupcakes--the adjusted, improved recipe.  I definitely think the adjustment was effective, and the tequila flavor is noticeable but not too overpowering.  I actually made this second batch of margarita cupcakes for another cupcake sale at my work, and it received great reviews. 

The cupcake consists of a lime cake, brushed with tequila, frosted with tequila-lime Swiss meringue buttercream, and topped with lime zest and a lime wedge.  Paired with beautiful swirl cupcake liners, these cupcakes are perfect for a Cinco de Mayo fiesta.  But let's be honest here...I don't need the holiday, I'll eat these delicious, boozy cupcakes any day of the week!

*Check back soon for the second Cinco de Mayo cupcake recipe!

Margarita Cupcakes
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Yield:  around 2 dozen cupcakes
Recipe slightly adapted from Annie's Eats

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

For the frosting:
2 cups sugar
8 large egg whites
Pinch of salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 Tbsp freshly squeezed lime juice
4 Tbsp tequila

Directions:
To make the cupcakes:
Preheat the oven to 325 degrees F.  Line two cupcake pans with paper liners and set aside.

In a medium bowl, combine the flour, baking powder and salt; whisk together to combine.  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 20-24 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.  Generously brush the tops of the cupcakes with tequila, while the cakes are still warm.

To make the frosting:
Combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  Reduce the speed to medium and add the butter, 2 Tbsp at a time, adding more once each addition has been incorporated  If the frosting looks soupy or curdled, don't worry; just continue to beat on medium-high seed until thick and smooth again, about 3-5 minutes more.  Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.  Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.  Frost the cooled cupcakes with the buttercream.  Sprinkle lightly with salt and garnish with lime zest and lime slices if desired.