Margarita Cupcakes

Margarita Cupcakes


  • 1 ½ cups cake flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 Tbsp. lime zest
  • ¼ cup lime juice
  • 2 Tbsp. tequila (optional)
  • ½ cup buttermilk
  • Flaky sea salt for garnish (optional)
  • 3 limes, halved then quartered for garnish
  • 1 jar Margarita Jelly


  • 2 sticks unsalted butter, softened
  • 2 ¾ cups powdered sugar
  • 1 Tbsp. lime juice
  • 3 drops green food coloring
  • Pinch coarse salt


  1. Preheat oven to 325 degrees F. Line 12-cup muffin pan with liners. Combine flour, baking powder and salt; set aside.
  2. In a stand mixer with paddle attachment, combine butter and sugar; beat on medium-high until fluffy (3 minutes).
  3. Add eggs one at a time; mix for 10 seconds after each addition.
  4. Add lime zest, juice and tequila; mix.
  5. Reduce speed to low; incorporate dry ingredients in three parts, adding half the buttermilk between additions.
  6. Divide batter equally among muffin cups. Bake until toothpick comes out with just a few crumbs attached (about 25 minutes). Cool in pan 10 minutes. Remove to a rack; cool completely.
  7. For icing, whip butter on medium-high using whisk attachment for 5 minutes. Reduce speed to medium-low; gradually add powdered sugar, scraping sides of bowl until all is incorporated. Mix on medium for 30 seconds. Add lime juice, food coloring and salt; mix on medium-high speed until fluffy.
  8. Carve out a small section of each cupcake and fill with Margarita Jelly. Frost cupcakes and garnish with flakes of sea salt and a lime wedge.

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