Try this Margarita Cupcakes recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper or foil cupcake liners, and spray the liners with nonstick spray.
2. Pour the dry cake mix into a large mixing bowl. Using a hand mixer, beat the mix together with the lime juice, tequila, buttermilk, oil, large eggs and lime zest until just-combined.
3. Divide the batter evenly among the muffin tins.
4. Bake for 14 to 17 minutes. Remove from the oven and allow the cupcakes to cool to room temperature.
5. Brush the tops of each cupcake with the reserved tablespoon of tequila. Refrigerate the coated cupcake for 30 minutes before frosting.
6. While the cupcakes are in the refrigerator, make the frosting by whipping the cream cheese and butter together until completely smooth. Add in the remaining ingredients and whip until combined.
7. Pipe the frosting onto each cupcake.
8. Place the sanding sugar in a small bowl. Carefully roll the edges of each cupcake in the sugar to achieve the margarita sugar rim effect.
TIP - Because there is cream cheese in the frosting, be sure to refrigerate any leftover cupcakes.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 216 | ||
Calories from Fat: 158 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 110.2mg | 34 % | |
Sodium 72.8mg | 3 % | |
Potassium 55.7mg | 1 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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