Margarita Cupcakes With Key Lime Icing Food

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MARGARITA CUPCAKES



Margarita Cupcakes image

These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3/4 cup frozen nonalcoholic margarita mix, thawed
1/3 cup vegetable oil
3 large eggs, room temperature
3 to 4 tablespoons Key lime juice, divided
1 tablespoon meringue powder
1 teaspoon water
3-1/2 to 4 cups confectioners' sugar
1 cup vegetable shortening
Optional: Lime zest and lime slices

Steps:

  • Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

MARGARITA CUPCAKES WITH KEY LIME ICING



Margarita Cupcakes With Key Lime Icing image

Make and share this Margarita Cupcakes With Key Lime Icing recipe from Food.com.

Provided by xpnsve

Categories     Dessert

Time 32m

Yield 24 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box white cake mix (no pudding in the mix)
1 (10 ounce) can frozen margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest
8 tablespoons unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or 1 teaspoon lemon zest
4 -5 cups confectioners' sugar

Steps:

  • In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
  • Stir in lime zest; mix completely.
  • Fill prepared pans 2/3 full.
  • Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
  • Cool in pan on cooling rack 5-8 minutes.
  • Remove cupcakes from pan; cool completely.
  • FOR ICING:.
  • In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
  • Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
  • If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

MARGARITA CAKE WITH KEY LIME CREAM CHEESE FROSTING



Margarita Cake with Key Lime Cream Cheese Frosting image

You can even make an adult version, by adding 3 shots of either rum or tequila to the icing! I make this cake for parties and on birthdays.

Provided by Tori Belle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 tablespoon grated lemon peel
1 tablespoon lime juice
5 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
  • In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
  • To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 91.9 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 371.7 mg, Sugar 80.3 g

MARGARITA CUPCAKES



Margarita Cupcakes image

A creamy surprise awaits in these lime-scented cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h15m

Yield Makes 28 cupcakes

Number Of Ingredients 11

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon coarse salt
2 sticks (1 cup) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2 tablespoons each grated lime zest (from 4 limes) and juice, plus more zest, for sprinkling
1 cup buttermilk
Tequila Lime Curd
Cream Cheese Frosting for Margarita Cupcakes
Flaky sea salt, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Line two standard muffin tins with paper liners.
  • In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter.
  • Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely.
  • Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest.

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