Cupcakes made with tequila? Yes! These addicting Margarita Cupcakes with Tequila Cream Cheese Frosting are made with real silver tequila and zesty lime juice. Time to party!
Today’s recipe post calls for a little mid-week celebration. Not only are these margarita cupcakes my first cupcake recipe ever on the blog, but they also have actual silver tequila in them! Yum! Talk about celebrating.
Is it weird to say that I’m so incredibly proud of myself for making these? Friends, I really, truly am. I’m proud for two reasons.
One – I
am was a self-proclaimed terrible baker.
Baking has always been intimidating to me. I felt like every little measurement I made had to be 100% exact or the recipe would somehow spontaneously combust. And that’s just not true, at least for my purposes of making treats for myself and my loved ones. I’m not selling these cupcakes to anyone, they’re for my own personal enjoyment. I don’t really need them to be perfect. I’m a self-taught, easy-going home cook. I’m not interested in perfection.
Also, the whole baking thing just felt like it required a certain set of skills and equipment that I just didn’t have. Recipes I found online or cooking videos I saw on Food Network always mentioned fancy equipment.
For example, a KitchenAid stand mixer. I still don’t have one! And God am I determined to get one someday. Luckily, my wedding is coming up in less than three months and you better believe it’s on my wedding registry. Hehe 🙂
But again, I’ve realized that I don’t need fancy equipment. You know what I use instead of a stand mixer? A cheap handheld electric mixer that’s a million years old that I could probably get at the dollar store for 10 bucks. And it works great! Sure, I’m saving up for a KitchenAid because they’re so freaking beautiful, but I’m not letting that stop me from stepping into the kitchen.
I guess what I’m trying to say is that if I can make margarita cupcakes, if I can begin to feel like I’m not a total loser when it comes to baking, so can you.
The second reason I’m really proud of myself for making these is because a few years ago, I couldn’t even fathom eating a dessert made with real butter, white sugar, white flour and tequila without feeling guilty.
“But isn’t white flour bad for you? Isn’t sugar addicting? Isn’t butter fattening?”
Yeah, yeah, yeah. To hell with that. Here’s what I know.
I know that restricting foods from my life for non-medical reasons led me to an unhealthy preoccupation with food and my body. It caused me so much stress and anxiety and it really messed with my mental well-being in a way that nobody thinks could ever happen to them.
Being strict and rigid around food instead of making choices from a place of love, compassion and pleasure just led me to feel unhappy. And I don’t know about you, but I don’t want to live my life being miserable.
So I’m proud of myself for making these cupcakes and eating them, too.
Because they were damn good.
For the cupcakes
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened (about 1/2 stick)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 medium lime, juiced + zest
- 1/4 cup milk
- 1/2 tablespoon silver or blanco tequila
For the frosting
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons lime juice
- 1 1/2 teaspoons silver or blanco tequila
- pinch of salt
- 1 3/4 cups confectioner's sugar
- 3/4 teaspoons lime zest
For the cupcakes
- Preheat oven to 350 degrees. Line 6 muffin cups with paper liners and set aside. (You can use either a 6-cup muffin tin or a 12-cup muffin tin. Both work!)
- In a large bowl, add the flour, baking powder and salt. Mix together with a fork/whisk and set aside.
- In another large bowl, beat the butter on high until smooth using a handheld or stand mixer. Add in the sugar and mix for 1-2 minutes, until the butter and sugar have fully come together. Add in the egg, lime juice, milk and tequila and mix for 30 seconds until combined.
- With the mixer on low, slowly add in the dry ingredients by adding a little, mixing it in and then adding some more until the wet and dry ingredients have been combined.
- Evenly pour the batter into the liners up to about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Important: Remove the cupcakes from the oven and allow to cool completely before frosting.
For the frosting
- In a large bowl, add the butter, cream cheese. Mix together until completely smooth using a handheld or stand mixer.
- Add in the vanilla extract, lime juice, silver tequila and pinch of salt. Mix together for about 30 seconds, until combined.
- With the mixer on low, slowly add in the powdered sugar by adding a little, mixing it in and then adding some more until the wet and dry ingredients have been combined.
- Frost the cupcakes and garnish with some more lime zest and a slice of lime if desired.