I know it is more than a week past Cinco de Mayo, so sorry you can’t use this recipe for that… but I mean, it’s almost summer… and margaritas are good ALL SUMMER LONG.
Really, for me, when are margaritas not good? Ok… when I’m pregnant. But hey… I’m not pregnant anymore!!! :D
And really, anything with an abundance of fresh lime juice and zest is just perfection in my book!
Because of the crowd of peeps I was sharing these cupcakes with I actually used NO alcohol in them (hence margarita-INSPIRED). But I’ll list in the recipe below a couple of ways you could add in that tequila!
I think my favorite part of these is the salted rim. Ok, ok… it’s sugar AND salt, but that is one of my favorite parts of margaritas, the salted rim. It really helps cut the super sweet frosting in this case, and to me balances it out. After some trial and error, I have some suggestions in the recipe below for how much salt to use depending on your salted-margarita preferences. :)
- 1 box White Cake Mix
- 1 1/3 cups Margarita Mix (I used non-alcoholic, but you could use the premixed alcoholic version for a tequila twist!)
- 2 tbsp vegetable oil
- 3 eggs
- 1 1/2 tbsp lime zest
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 5 cups powdered sugar
- 4 tbsp lime juice (or 3tbsp lime juice and 1 tbsp tequila)
- green food coloring (optional)
- Coarse Salt & Crystal Sugar Sprinkles (see directions for amounts)
- Preheat oven as directed on cake mix, prepare your cupcake pan with liners.
- Combine cake mix, margarita mix,oil, eggs and lime zest, stirring until mixed. Beat with an electric mixer on medium speed for two minutes.
- Spoon batter into lined cupcake pan, filling each liner 1/2-2/3 of the way full. (I use cookie scoops to help me keep all the cupcakes even)
- Bake according to cake mix directions, usually about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
- Combine butter and cream cheese in the bowl of an electric mixer and mix until light and fluffy. Add in lime juice and (optional) green food coloring until desired shade of green is reached. Remember that it will lighten slightly after powdered sugar is added.
- Add in powdered sugar a cup at a time until desired frosting consistency is reached. (I used exactly 5 cups, but you may use up to a cup more or less)
- Set aside until after you prepare garnish.
- Mix salt and sugar crystals in a bowl. I used 1/2 tbsp to 1/2 cup sugar, and I think that's the most even I, a salt lover, would use. Use 1/4-1/2 tsp if you want just a hint of salt, or somewhere in between to your preferences.
- Pipe a ring of frosting around the edge of each cupcake, gently dip in the sugar/salt mixture, and then finish frosting your cupcake.
- Eat & Enjoy!
And now that I’ve finished writing this post, I obviously have to go eat one of the leftover cupcakes! :)