STRAWBERRY MARGARITA CUPCAKES
Move over, granny's rum balls. There's a hip new boozy dessert in town. Betty Crocker™ Super Moist™ white cake mix, bottled strawberry margarita mix and tequila are the secret to a sensational grownups-only treat.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.
Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 0 g
STRAWBERRY MARGARITA CUPCAKES RECIPE
These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Cake
Time 24m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
- Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
- Fold in the flour mixture until just incorporated. Do not overmix.
- Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
- Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.
Nutrition Facts : ServingSize 1 cupcake, Calories 377 kcal, Carbohydrate 56 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 356 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 7 g
MARGARITA CUPCAKES
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined.
- Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
- For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.
STRAWBERRY LEMON CUPCAKES
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
MARGARITA CUPCAKES
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
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! (EASY) (ALCOHOL FREE)
Make and share this Margarita Cupcakes! (EASY) (Alcohol Free) recipe from Food.com.
Provided by A Dash of Sprinklez
Categories Dessert
Time 22m
Yield 24 Cupcakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
- Place Cupcakes in oven and bake for 22 minutes.
- While the cupcakes are baking, it is time to make the icing!
- Mix the cream cheese and butter till well combined.
- Then mix in the vanilla and slowly add the powdered sugar.
- Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
- Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
- After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
- If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
- I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.
Nutrition Facts : Calories 405.9, Fat 29.3, SaturatedFat 12.1, Cholesterol 105.2, Sodium 216.2, Carbohydrate 33.4, Fiber 0.2, Sugar 31.8, Protein 4
MARGARITA CUPCAKES
Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.
Provided by Krystallynn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
- Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g
STRAWBERRY MARGARITA CUPS
This recipe is an absolute "wow" and definitely not your 1950s-style gelatin mold! These soft-textured salads would also make a divine dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, stir flavored gelatin (dry) and boiling water about 2 minutes or until mix is completely dissolved.
- In blender or food processor, add margarita mix, sliced strawberries and tequila. Cover and blend on high speed until smooth.
- Stir strawberry mixture into gelatin mixture. Spoon about 3/4 cup mixture into each of 6 margarita glasses or 10-ounce custard cups. Refrigerate about 4 hours or until firm.
- Top with topping, fresh sliced strawberries and lime peel.
Nutrition Facts : Calories 320, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 37 g, TransFat 0 g
MARGARITA CUPCAKES
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
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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STRAWBERRY MARGARITA CUPCAKES - MRFOOD.COM
From mrfood.com
Category CupcakesEstimated Reading Time 2 mins
- In a large bowl with an electric mixer on low speed, beat cake mix, 1 cup margarita mix, oil, and eggs 1 to 2 minutes, or until well mixed. Divide batter evenly into muffin tins.
- Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean. Let cool completely.
- Meanwhile, in a large bowl, beat butter, confectioners' sugar, and remaining margarita mix until smooth. Frost tops of cupcakes. Sprinkle coarse sugar around edges of cupcakes, and garnish each with a lime slice.
STRAWBERRY MARGARITA CUPCAKES - DAILY DISH RECIPES
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- In a large mixing bowl, combine the cake mix, strawberry margarita, vegetable oil and eggs on low speed for about 30 seconds.
- Using an ice scream scoop (for consistant measurement), drop scoopfuls of batter into each cupcake liner.
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