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It’s national Margarita day! and what better than to have some Margarita cupcakes. These are virgin Margarita cupcakes so they don’t have any alcohol in them. The Lime flavor gives these cupcakes a nice depth with it’s sour and sweet taste. Simple and fun to make.
- 1 tablespoon lime zest
- ¼ cup freshly squeezed lime juice
- ¼ cups cornstarch
- 3¼ cups all-purpose flour
- 1 tbsp plus 1 teaspoon baking powder
- 1¼ tsp salt
- ½ tsp baking soda
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2¼ cups sugar
- 3 eggs
- 2 (8-oz.) packages cream cheese, room temperature
- 2 cup powdered sugar
- 3-4 tbsp lime juiice, from 1 lime
- 2 tsp lime zest
- 1 1/2 cups cold heavy whipping cream
Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
Zest the limes and set zest aside. Juice 1/4 cup lime juice and set aside.
In a large bowl, sift together the cornstarch, all-purpose flour, baking powder, salt, and baking soda. Set aside.
Combine the lime zest, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat them at low speed until the mixture is smooth and creamy.
Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all traces of each egg have disappeared before adding the next one.
Add the dry ingredients, buttermilk and lime juice in 3 parts, alternating. Keep the mixer at the lowest speed, and mix each time just until the ingredients are combined. When everything has been added, scrape the bowl and paddle one more time, and stir the batter just until it’s smooth. Let the batter rest for 15 minutes and stir gently before using.
Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 15 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the lime juice and lime zest.
Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. A couple of minutes.
Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately. Enjoy!