Strawberry Margarita Cupcake Recipes

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STRAWBERRY MARGARITA CUPCAKES RECIPE



Strawberry Margarita Cupcakes Recipe image

These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!

Provided by Becky Hardin - Easy Dessert Recipes

Categories     Cake

Time 24m

Number Of Ingredients 12

1 pint strawberries
1 tablespoon water (14 grams)
2⅔ cups all-purpose flour (320 grams)
1 tablespoon baking powder (4 grams)
1¼ teaspoons kosher salt (4 grams)
¾ cup unsalted butter (170 grams, room temperature (1½ sticks))
1 cup granulated sugar (200 grams)
½ cup Greek yogurt (114 grams)
4 large eggs (200 grams, room temperature)
Strawberry Tequila Lime buttercream ((click for recipe))
2 limes (sliced, for garnish)
15 strawberries (for garnish)

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.

Nutrition Facts : ServingSize 1 cupcake, Calories 377 kcal, Carbohydrate 56 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 356 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 7 g

STRAWBERRY MARGARITA CUPCAKES



Strawberry Margarita Cupcakes image

Move over, granny's rum balls. There's a hip new boozy dessert in town. Betty Crocker™ Super Moist™ white cake mix, bottled strawberry margarita mix and tequila are the secret to a sensational grownups-only treat.

Provided by By Angie McGowan

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup bottled strawberry margarita or daiquiri mix
1/3 cup vegetable oil
1/4 cup tequila
3 egg whites or whole eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
2 to 3 tablespoons bottled strawberry margarita or daiquiri mix
12 slices lime, each cut in half

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.

Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 0 g

MARGARITA CUPCAKES



Margarita Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 tablespoons gold tequila
1 lime, finely zested and juiced
1 lime, finely zested and juiced
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar (one 1-pound box)
2 tablespoons freshly squeezed lime juice
Pinch salt
1 lime
1/4 cup granulated sugar
1 tablespoon lime zest
1 teaspoon salt

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.

MARGARITA CUPCAKES



Margarita Cupcakes image

Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.

Provided by Krystallynn

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
½ cup butter, melted
3 eggs
½ cup lime margarita mix (such as Jose Cuervo®)
1 egg yolk
¾ cup lemon-lime soda
1 ½ (1.5 fluid ounce) jiggers tequila (such as Jose Cuervo®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  • Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g

MARGARITA CUPCAKES



Margarita Cupcakes image

These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3/4 cup frozen nonalcoholic margarita mix, thawed
1/3 cup vegetable oil
3 large eggs, room temperature
3 to 4 tablespoons Key lime juice, divided
1 tablespoon meringue powder
1 teaspoon water
3-1/2 to 4 cups confectioners' sugar
1 cup vegetable shortening
Optional: Lime zest and lime slices

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.

Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY MARGARITA SQUARES



Strawberry Margarita Squares image

Love a frozen margarita? This one takes the cake. A strawberry, lime juice and cream cheese filling tops a pretzel crust for a perfect way to chill out.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 16 servings

Number Of Ingredients 7

1-1/4 cups crushed pretzels
1/4 cup butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1 cup puréed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup sliced fresh strawberries

Steps:

  • Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
  • Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
  • Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

STRAWBERRY MARGARITA CAKE



Strawberry Margarita Cake image

Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h43m

Yield 12

Number Of Ingredients 6

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker™ Super Moist™ white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
  • In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
  • Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 g, TransFat 0 g

REAL STRAWBERRY CUPCAKES



Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  • Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  • In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  • Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  • To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

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