Margarita Cupcakes Recipe

Name: Margarita Cupcakes
Total time: 4 min
Yield: 16-18 cupcakes
Ingredients: MARGARITA CUPCAKES; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 eggs, room temperature; 1/4 cup Monin Habanero Lime Syrup; 1/4 teaspoon pure vanilla extract; 4 tablespoons tequila* (divided); 1/4 cup buttermilk; FROSTING; 1 cup unsalted butter, room temperature; 2 cups powdered sugar; 1 tablespoon Monin Habanero Lime Syrup; 2 tablespoons tequila*; GARNISH; lime zest; pinch of coarse salt; *Tequila optional, omit if desired (no need for substitution)

Margarita Cupcakes

Ingredients

MARGARITA CUPCAKES
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1/4 cup Monin Habanero Lime Syrup
1/4 teaspoon pure vanilla extract
4 tablespoons tequila* (divided)
1/4 cup buttermilk
FROSTING
1 cup unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon Habanero Lime Syrup
2 tablespoons tequila*
GARNISH
lime zest
pinch of coarse salt
*Tequila optional, omit if desired (no need for substitution)

Instructions

MARGARITA CUPCAKES
Preheat oven to 375°F.
Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add eggs, one at time, and mix thoroughly after each addition.
Add the Monin Habanero Lime Syrup, vanilla extract, and tequila and mix until combined, using a rubber spatula to scrape down the sides.
Note that the mixture may look curdled at this point, but will come back together.
Reduce the mixer speed to low.
Add the dry ingredients in three batches, alternating with the buttermilk in two batches.
Mix only until just incorporated, using the rubber spatula to give it one last mix by hand.
Divide the batter between the muffin cups.
Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.
Brush the tops of the cupcakes with 1 to 2 tablespoons of tequila.
Set the cupcakes aside to cool completely before frosting them.
Frost cupcakes and garnish, if desired, with lime zest, and a sprinkling of course salt.
FROSTING
Whip butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.
Reduce the speed to medium-low, and gradually add powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
Add Monin Habanero Lime Syrup, tequila and salt; mix on medium-high speed until fluffy.
If the frosting appears a bit too soft, add additional sugar, one spoonful at a time until desired consistency is reached.