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Strawberry Margarita Cupcakes


I’ve begun my festivities early as I’ll be spending Sunday with the family watching traditional Korean fan dances, (true story). I took these over to a get together yesterday and they were a hit so my test panel agrees that you should totally try these

5.0 from 6 reviews

Strawberry Margarita Cupcakes
Serves: 1 dozen

  • 1 c unbleached flour
  • 1½ ts baking powder (not soda)
  • ¼ ts fine salt
  • 6 tb melted unsalted butter
  • ¾ c sugar
  • 3 room temperature egg whites
  • ½ c room temperature whole buttermilk*
  • Zest/juice of one lime
  • 1½ tb tequila**
  • ¼ c strawberry puree**
  • 1 c unsalted room temperature butter
  • 2 c- 2½ c sifted powdered sugar
  • 1-2 tb heavy cream
  • 2 tb tequila
  • Zest of 1 lime
  • Coarse salt/limes for garnish

  1. In a bowl, sift together your flour, powder, and salt. Set aside.
  2. In a separate bowl, cream together your butter and sugar.
  3. Add in your whites one at a time.
  4. Slowly pour in your buttermilk then zest/juice your lime.
  5. Splash in your tequila.
  6. Add your puree.
  7. In 3 separate additions, begin sprinkling in your “dry bowl” to your “wet bowl.” Just mix to combine (do not over mix).
  8. Bake at 350 for 17-19 minutes.
  9. Meanwhile, whip up your frosting.
  10. Break up your butter and slowly add your powdered sugar.
  11. Splash in a bit of cream and tequila and keep checking the consistency.
  12. Add in your zest and more powdered sugar as needed.
  13. When your cakes are cooled, frost (I used a 2D Wilton tip) and sprinkle with a bit of coarse salt and add a lime wedge.

*You may also sub with almond/coconut milk. **You can omit the tequila altogether, just replace with 2 ts vanilla extract ***You can also omit the strawberries with other berries.

Wishing everyone a happy and safe Cinco de Mayo!


Your Squishy Monster ^.~

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