Cream Cheese Frosting For Margarita Cupcakes Recipes

CREAM CHEESE FROSTING FOR MARGARITA CUPCAKES

Steps:

• Using an electric mixer, beat cream cheese, butter and sour cream on medium-high until smooth and combined, 2 to 3 minutes. Stir in sugar a few tablespoons at a time.

MARGARITA CUPCAKES WITH KEY LIME ICING

Steps:

• In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
• Stir in lime zest; mix completely.
• Fill prepared pans 2/3 full.
• Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
• Cool in pan on cooling rack 5-8 minutes.
• Remove cupcakes from pan; cool completely.
• FOR ICING:.
• In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
• Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
• If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

MARGARITA CUPCAKES! (EASY) (ALCOHOL FREE)

Steps:

• Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
• Place Cupcakes in oven and bake for 22 minutes.
• While the cupcakes are baking, it is time to make the icing!
• Mix the cream cheese and butter till well combined.
• Then mix in the vanilla and slowly add the powdered sugar.
• Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
• Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
• After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
• If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
• I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.

MARGARITA CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
• Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined.
• Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
• For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.