If I could have one cake recipe for the rest of my life, it would be this one. It is absolutely amazing. The perfect yellow cake.
But who wants cake when you could have cupcakes? And who wants yellow cupcakes when you could have margarita cupcakes?
I’d like to say I made these the first time for Cinco de Mayo or Mexican July 4 (a family tradition), but that would be lie. I’m pretty sure it went something like this:
I want cupcakes. What kind should I make? (Takes sip of margarita) I wonder if margarita cupcakes are a thing? (Google search) They are! Perfect.
They were a huge hit last summer, and my roommate requested a repeat for her birthday last week. I got a cupcake corer for my birthday a few weeks ago, so a lime filling obviously became essential.
So here they are: the perfect margarita cupcake for Cinco de Mayo, Mexican July 4, or, you know, Saturdays.
Margarita Cupcakes with Lime Filling
Makes 12 cupcakes
Adapted from Elly Says Opa Key Lime Pie Cupcakes
4 oz cream cheese, at room temperature
4.5 ounces sweetened condensed milk
4 ounces lime juice
2-4 tbsp. powdered sugar
Place cream cheese, condensed milk, lime juice, and 2 tbsp. powdered sugar in a bowl and mix on low for 30 seconds, until combined. Add powdered sugar to desired sweetness. Refrigerate the filling for at least 2 hours.
Adapted from Brown-Eyed Baker Margarita Cupcakes
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Juice of 2 limes
2 tbsp. Tequila
1 tbsp. orange liqueur
1/4 tsp. vanilla extract
1/2 cup buttermilk
Preheat oven to 325F. Line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream butter and sugar together until light and fluffy (about 5 minutes). Add eggs one at a time, mixing until completely combined after each addition. Add lime, vanilla and tequila. Mix until combined.
With low speed, alternate adding 1/3 of the dry ingredients with 1/4 cup buttermilk until fully mixed. Mix until just incorporated.
Divide the batter between 12 muffin cups and bake 25-30 minutes, until slightly golden and a skewer shows only moist crumbs attached. Rotate the pan at the halfway point.
Allow cupcakes to cool completely. Use a cupcake corer to core the cupcakes. Fill up to the top with the filling. I transferred the filling to a plastic bag and cut off the tip to do this. Frost the cupcakes using recipe below.
1 cup unsalted butter, at room temperature
2 3/4 cup powdered sugar
2 tbsp. lime juice
1/2 tbsp. orange liqueur
1 tbsp. tequila
Green sprinkles for topping
Whip the butter on medium high speed until fluffy, about 5 minutes. Reduce speed to medium low and gradually add the powdered sugar. Add the lime juice and tequila, and mix on medium-high speed until incorporate and fluffy. If frosting is too soft, add more sugar.