Margarita Cupcakes

Every week on Tuesdays, we have a cookout at work.  Everyone signs up to bring either a side, appetizer, or dessert, and the firm supplies the main dish.  Last week I signed up for dessert and knew exactly what to make…Margarita Cupcakes!  There is a Mexican restaurant right up the street from where we work, and we go there for lunch probably once a week or so.  Every time we go, we all wish we could have a margarita, especially during tax season!  I figured if  we couldn’t drink margaritas for lunch, at least we could eat these delicious cupcakes.  Everyone loved these!  They really did taste like a margarita, and the icing was unbelievable.  I had to give everyone the recipe!  Of course the most exciting part to everyone…the fact that these also have tequila in them!  Hey, what can I say, we LOVE our margaritas!

Margarita Cupcakes

1 box white cake mix (I used Duncan Hines)
7 1/2 ounces margarita mix
2 ounces tequila
1/2 ounce orange juice
3 large egg whites
2 T vegetable oil
Zest of 1 lime

Preheat oven to 350 degrees and line 24 muffin tins with paper liners or spray with baking spray. Mix together margarita mix, tequila and orange juice in a large measuring cup. Add cake mix to mixing bowl and add egge whites, oil, lime zest and tequila mix. Beat on low speed for about 30 seconds until dry ingredients are incorporated and then beat on medium high speed for 2 minutes. Spoon batter evenly into muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then cool completely on wire racks.

8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2-3 T lime juice
4 cups powdered sugar
1 tsp lime zest
3-4 drops green food coloring

Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add 2 T lime juice and lime zest and beat until combined. Add powdered sugar 1 cup at a time, beating on low speed until incorporated. Add more lime juice if necessary. Add food coloring a couple drops at a time and beat on medium high speed until desired color is reached and icing is smooth. Pipe onto cooled cupcakes as desired.

Lime wedges, straws, and sprinkles all make festive garnishes. Refrigerate cupcakes in an airtight container if not serving immediately and bring to room temperature a couple hours prior to serving.

Source:  Homemade by Holman, who adapted it from Confections of a Foodie Bride


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