Tequila Cupcakes Food

MARGARITA CUPCAKES

Margarita Cupcakes image

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

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
½ cup butter, melted
3 eggs
½ cup lime margarita mix (such as Jose Cuervo®)
1 egg yolk
¾ cup lemon-lime soda
1 ½ (1.5 fluid ounce) jiggers tequila (such as Jose Cuervo®)

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

TEQUILA CUPCAKES

Tequila Cupcakes image

"Adult" cupcakes that taste different, in a good way; try them with lime icing and sour gummy worms! They taste especially good after you've finished off the extra tequila ;)

Provided by selfmadegirl

Categories Dessert

Time 32m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup lime juice
1 1/2 teaspoons lime zest
1 cup skim milk
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla extract
3/4 cup Splenda sugar substitute
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees, and line muffin tin.
Mix wet and dry ingredients seperately, then together.
Fill cupcake liners and bake for about 22 minutes.

Nutrition Facts : Calories 101, Fat 4.7, SaturatedFat 0.4, Cholesterol 0.4, Sodium 150.7, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.3

MARGARITA CUPCAKES

Margarita Cupcakes image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 21

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 tablespoons gold tequila
1 lime, finely zested and juiced
1 lime, finely zested and juiced
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar (one 1-pound box)
2 tablespoons freshly squeezed lime juice
Pinch salt
1 lime
1/4 cup granulated sugar
1 tablespoon lime zest
1 teaspoon salt

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.

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