Strawberry Margarita Cupcakes. Packed with all the goodness minus the hangover the next day!
I enjoy a great margarita; on the rocks with extra salt please. I usually don’t do fruity margs either… just straight up lime! I usually don’t get to drink margaritas very often. I rarely go out to eat and most the time you can’t find a really good margarita without going to a Mexican restaurant. I do love me some chips and queso though.. what about you??
Cinco de Mayo is one holiday that I celebrate stickly for the drinks. Okay, may not so much any more because I’m getting old and one alcoholic beverage will give me a hangover the next day. Seriously, what happened?? I used to be able to hold my own (very well if I might add), but now… one drink and I’m hungover. It’s no fun either.. so I pretty much just gave it all up.
Just because I have given up partaking in the actually drinking festivities during Cinco de Mayo doesn’t mean I have given up the flavor!! I am loving these Strawberry Margarita Cupcakes. The flavor of a true margarita comes out in the cupcake and then top them off with a little strawberry and tequila buttercream frosting… yes it’s just pretty much awesome. Honestly though… buttercream of any flavor is amazing, but that’s a totally different topic.
A light, very moist, strawberry packed, tequila flavored cupcake with a strawberry tequila buttercream. No need to say any more. Lets just get to the cupcake!
- 1 cup butter, softened
- 1 3/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 tablespoons lime juice
- 2 1/2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup milk (see notes)
- 1 1/2 cups strawberries, hulled, finely diced
- 1/4 cup tequila
- 1 cup butter, softened
- 3-4 cups powdered sugar, sifted
- 1/2 teaspoon lime juice
- 1 tablespoon tequila
- 1/4 cup strawberries, drained thoroughly
- Preheat oven to 350*F and line a cupcake tin with papers.
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, one at a time, mixing well.
- Add the vanilla and lime juice.
- In a sifter, combine the flour, baking powder and salt.
- Mix in the dry ingredients.
- Next, add the milk, mixing thoroughly.
- Add the strawberries, followed by slowing adding the tequila.
- Mix until incorporated.
- Spoon mixture into cupcake papers 2/3 full (I used my cookie scoop).
- Bake at 350*F for 20 minutes or until tests done.
- Remove from oven and allow to cool completely on a wire rack.
- In a mixing bowl, cream the butter until smooth.
- Gradually add 3 cups sifted powdered sugar, 1/2 cup at a time.
- Next, add the lime juice, tequila and strawberries.
- Adjust consistency to your liking by adding more sifted sugar or milk.
- Once cupcakes are cooled completely, place butter cream in a piping bag (or ziplock bag with a corner cut out) fitted with a star tip.
- Pipe the frosting onto each cupcake.
- Top with a strawberry or slice or lime.
- **I used frozen strawberries from the garden, therefore I had lots of juice. I measured the amount of juice and then added enough milk to make the required 1 1/4 cups milk**
If you enjoyed my Cinco de Mayo inspired dish, head on over to see what my Bloggerette ladies have done!
Thanks for stopping by and visiting, but before you go… tell me, what’s your favorite thing about Cinco de Mayo??
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