Strawberry Lime Margarita Cupcakes Recipes

MARGARITA CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two standard muffin tins with paper liners.
• In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter.
• Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely.
• Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest.

STRAWBERRY MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix, egg whites, oil, water and margarita mix. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Stir lime zest into the Cool Whip®. Frost cooled cake and refrigerate until serving.

STRAWBERRY LIME MARGARITA CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 300 degrees F. Line cupcake pans with cupcake liners. Sift the flour, baking powder and salt together in a bowl and set aside.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time.
• After adding all the eggs, scrape down bowl and add the milk, dry ingredients and the lime zest. Mix on low until well incorporated. Scrape down the bowl again and turn up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time. Mix in green food coloring until you reach a nice lime-green color (darker or lighter, to your preference).
• Fill the cupcake liners about three-quarters full with batter.
• Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through and a toothpick inserted into the center comes out clean.
• Cool the cupcakes completely on a wire rack before frosting.
• Frost cupcakes using a piping bag and tip (I used Wilton 1M tip) and garnish, if desired, with lime wedge and/or cut up paper straws.
• Frosting:
• Place softened butter, strawberry syrup, tequila (if you don't do alcohol, use any clear extract) and vanilla in a large bowl.
• Using a mixer, beat on high speed until the mixture is light and fluffy and lumps have disappeared.
• Add the powdered sugar and mix on low speed to blend.
• Once the sugar has begun to incorporate into the butter, mix on high speed for 1 - 2 minutes until the buttercream is completely smooth. Taste the buttercream to test the strawberry flavor, adding another Tablespoon of strawberry syrup if necessary, for a stronger taste. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

STRAWBERRY MARGARITA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
• Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
• Fold in the flour mixture until just incorporated. Do not overmix.
• Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
• Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.