Margarita Cupcakes

I'm again taking a step back in time to share with you this tasty little treat.  I made these for a Cinco de Mayo party that I had, but wasn't blogging then so I haven't shared it.  Don't expect your typical sugar overload from these cupcakes - they're more on the tangy side with a punch of tequila which is a refreshing treat after you've consumed a fruity, sugary margarita.

Mini Margarita Cupcakes

Makes 24 Mini Cupcakes

Cupcake Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 1/2 t baking powder
• 1/4 t salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar (1/2 cup sugar/stevia blend)
• 2 eggs, at room temperature
• Zest and juice of 1 1/2 limes
• 2 T tequila
• 1/4 t vanilla extract
• 1/2 cup buttermilk

Brushing Ingredients

• 1-2 T tequila

Tequila-Lime Frosting

• 1 cup unsalted butter, at room temperature
• 2 3/4 cup powdered sugar
• 1 T lime juice
• 2 T tequila
• Pinch of salt

Garnish

• Lime Zest

Directions

1. Preheat the oven to 325 degrees F and line a mini muffin tin with paper liners
2. Whisk together the flour, baking powder, and salt in a medium bowl
3. With an electric mixer, on medium-high heat, cream the butter and sugar until pale and fluffy; about 5 minutes
4. Reduce the mixer speed to medium and add the eggs, one at a time, combining thoroughly after each addition
5. Add the lime zest and juice, vanilla extract, and tequila; mix until combined
6. Reduce the mixer speed to low and add the dry ingredients in three alternating batches; alternating with the buttermilk; mix only until just incorporated
7. Divide the batter between the muffin tins and bake for approximately 20 minutes or until the tops are just slightly golden brown
8. Allow the cupcakes to cook for 5-10 minutes then transfer them to a cooling rack and brush the tops with 1-2 T of tequila
9. Allow the cupcakes to cool while you make the frosting
10.  With an electric mixer, on medium-high speed, whip the butter until smooth; about 5 minutes
11. Reduce the speed to medium-low and add the powdered sugar in 1 cup increments
12. Once completely added, increase the speed to medium for about 30 seconds to fully combine everything
13. Add the lime juice, tequila, and salt and mix on medium until incorporated
14. Frost the cupcakes and garnish with additional lime zest

Notes

• You can make 12 regular sized cupcakes and increase the baking time to 25 minutes
• You can omit the tequila completely from the cupcakes
• You can omit the tequila from the frosting, but add 1 T vanilla/coconut extract

Adapted from Brown Eyed Baker