I’m officially declaring June the month of the Margarita cupcake. June is prime time for lazy days and margaritas, so what better cupcake to eat while you’re lounging in the sun?
I found this adventurous Margarita Cupcake recipe by Annie’s Eats. I ended up scrapping the frosting and coming up with my own, easier recipe that I’ve included below!
I’m no butter cream expert, so I knew right off the bat that this frosting was going to be a challenge. Anything requiring a double boiler usually is. I don’t know if butter cream is supposed to taste like… well, butter. The taste of butter was overwhelming, and well, it just wasn’t good to me. 3 sticks of butter to 2 cups of sugar seems a bit excessive for my taste.
So Carrie and I decided to doctor up her grandma’s frosting recipe which was much simpler, and tasted amazing. These cupcakes are absolutely delicious, you can find the batter recipe here.
If you want to use the frosting recipe I used instead of the butter cream, here it is:
2 2/3 C powdered sugar
2/3 stick butter
2-4 TBS Tequilla to taste
2 TBS Fresh squeezed lime juice
1/4 tsp. vanilla extract
Place the powdered sugar, vanilla, and butter in an electric mixer and mix on medium speed. Use the tequila and lime juice to thin the frosting to the right consistency. Taste as you go to find the right balance of tequilla and lime that suits your taste! If it becomes too thin, you can always add a little more powdered sugar.
I topped the cupcakes off with some lime zest and coarse salt. I served these at our Memorial Day cookout and they were a big hit!