Margarita Cupcakes

These Margarita Cupcakes feature a Pretzel Crust, Tequila Lime Cupcake, Tequila Lime Cream Cheese Frosting, and a Pretzel and Sugar rim garnish. One bite whisks you away to times spent on the beach, sipping umbrella drinks, and basking in the sun. Can you feel it, yet?

Margarita Cupcakes, in February? Let me explain. Its become a tradition for my husband, myself, and his family and family friends to take a trip to Playa del Carmen, Mexico in February or March time frame. The first year my husband took me for Valentine's week. Since then, March, being a bit warmer, is preferred. And this year, that makes my much needed relaxation in the sun, less than 2 weeks away! I can't wait!

For the Pretzel Crust recipe, I went to a favorite cupcake artist and blog, Cupcake Project. No need to adapt for high altitude, it works just fine as is. I prefer the taste of dark brown sugar and always use unsalted butter in a recipe adding salt as needed. 

If desired, save the left over mixture to crumble over top of the frosted cupcakes.

Pretzel Crust
adapted from Cupcake Project
preheat oven to 350 degrees

2 cups crushed pretzels

1/2 cup unsalted butter, softened

2 tbsp dark brown sugar

1/2 tsp salt

1. Line cupcake pans with cupcake wrappers.
2. Mix all ingredients in a medium sized bowl.
3. Press into liners to make crusts. If desired, set aside whats left for cupcake garnish.

Bake for about 10 minutes. Set aside to cool.

Often times, I find myself missing an essential ingredient such as buttermilk. I've since learned my lesson and stock my pantry with dried long lasting ingredients for times such as this. Dried buttermilk powder is easy to use and just as effective as its counterpart. If you use the powder from King Arthur Flour, add the powder to the dry ingredients and the water in place of the buttermilk.

For the cupcakes, I decreased the leavening agent (baking powder) and the sugar. They came out great!

Margarita Cupcakes
adapted from Annie's Eats
preheat oven to 350 degrees

15 oz all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups caster sugar
4 eggs, at room temperature

1/2 tsp lime oil or juice of 3 limes

1/2 tsp vanilla extract

1 cup buttermilk or 1/4 cup dried buttermilk powder & 1 cup water

3 tbsp tequila
1 tbsp lime zest

1. Combine the flour, baking powder and salt in a medium bowl. Set aside.
2. Cream butter and sugar in a mixing bowl at medium speed.
3. Add eggs one at a time, mixing well between additions.
4. Add lime and extract.
5. Combine buttermilk and tequila in a small bowl. Set aside.
6. Using a wooden spoon, alternate adding flour mixture and tequila mixture. Starting and ending with flour mixture.
7. Add zest.

Fill liners with pretzel crust to almost full. Makes about 24 cupcakes. Bake for about 15 minutes. Set aside to cool, completely.


Tequila Lime Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1 tsp lime oil or 2 tbsp of lime juice

1/2 tsp vanilla extract

1/2 tbsp lime zest

1/2 tsp of salt

3 1/2 cups powdered sugar

2 tbsp tequila

1. Cream butter and cheese until fluffy.
2. Mix in lime, vanilla, salt, and zest.
3. Slowly incorporate powdered sugar and tequila. Adding more or less for desired consistency and taste.

Margarita Cupcakes have an great lime flavor with a definite tequila flavor, it can't be missed. The pretzel crust is a nice crunchy contrast to the moist tequila lime cupcake and the tequila lime cream cheese frosting gives it the right amount of kick. They were a big hit at a party last night regarded as a "top 3 cupcake".