Margarita Cupcakes

Put that margarita down and pick up one of these my friends because Cinco de Mayo is on its way and I'm making Margarita Cupcakes. Boozy-cakes, as I like to call them, baked with tequila, triple sec and fresh lime; topped with tequila-lime butter cream frosting and a mini straw for "sipping"!

Want an extra punch? Try filling the straws with a small shot of tequila and you've got yourself the perfect sweet & tart Cinco de Mayo dessert. For the recipe and how to fill the mini straws 

{photos by Freutcake}

Margarita Cupcakes- makes 12 standard cupcakes

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 Tablespoon fresh squeezed lime juice
1½ Tablespoon lime zest
1 Tablespoons Triple Sec
2 Tablespoons tequila
½ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
2 Tablespoons tequila
1 Tablespoon Triple Sec

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon lime juice
1 teaspoon vanilla extract
2 tablespoons tequila
Pinch of coarse salt

For the Tequila-Lime Frosting:
The zest of one lime
1 Tablespoon granulated sugar
*Mix zest and sugar together and set aside.

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (Don't worry if it looks a bit curdled)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. 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.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the tequila-triple sec mixture. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the paddle attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila, vanilla and salt. Mix on medium-high speed until incorporated and fluffy. Frost cupcakes and garnish, if desired, with a sprinkle of the lime and granulated sugar mixture.
10. Cut a striped plastic straws into 2" sections and insert into cupcakes. Enjoy!

Tip for filling straws with tequila: Fill a glass with tequila. Cut your 2" or longer straw. Stick the straw down into the tequila glass until filled. Cover the straw opening (hole) with your finger. Remove from tequila, still holding the seal. Stick into the frosting...the butter cream creates a plug at the bottom of the straw so that the tequila doesn't leak into the cake. This should all be done right before serving!

{Recipe adapted from Brown Eyed Baker}