Margarita Cupcakes With White Chocolate-Lime Buttercream

Margarita Cupcakes With White Chocolate-Lime Buttercream

Margarita Cupcakes With White Chocolate-Lime Buttercream

By Rebecca Firth

2017/04/29

18 Comments

Permission to speak freely? April has been a shitstorm. Just a crappy month. I’m ready to say sayonara. Buh bye. And I can think of no better way to kick April to the curb than by celebrating with Margarita Cupcakes. Sweet Kate over at ¡Hola! Jalapeño organized an entire Margarita Week that runs from now until May 5…scroll to the bottom of the post to see all of the other margarita + margarita-inspired recipes and search the hashtag #margaritaweek on social media — there are so many amazing and exciting recipes!! Your Cinco de Mayo is sorted.

So, let’s chat about this cupcake… I was a little hesitant to do margarita cupcakes. There are a million margarita cupcake recipes out there. What could I bring new to the table? I stewed over this recipe for a long time… I wanted the cupcakes to be super citrus-y…I wanted the alcohol to be optional and flexible (so you can go from zero booze to mega)…and I wanted a frosting that would dazzle. And, in case you’re suspicious of white chocolate buttercream let me assuage your hesitation. It’s amazing. My kids and I are convinced that these are the best cupcakes EVER. Even better? They’re super easy.

Before We Get Started

Margarita Soak. If you want to make these alcohol free, just omit the soak. If you want to amp up the boozy flavor add more tequila…you do you.

White Chocolate. I’m going to be honest, I love my chocolate dark. I’m new to the white chocolate scene…but it is absolutely sublime in this buttercream. Pick some really high-quality white chocolate as the cheap stuff can get squirly when you try to melt it. I melt the chocolate in the microwave. If you do too, make sure you do it in 30 second increments, stirring lots so that you don’t burn the chocolate. Otherwise, you can use a double boiler.

Tequila. If you won’t drink it straight up, don’t put it in your cupcakes. There are some really beautiful tequilas out there…pick a yummy one!!

Orange Blossom Water. I’m currently obsessed with it…I have a couple more recipes coming up that use it so you’ll have plenty of opportunities to bake with it. If you don’t want to purchase it, substitute with some fresh-squeezed orange juice. It won’t be as concentrated as the orange blossom water, but it’ll do the trick.

Lime Sugar. Make this. It will change your life. Not only is it pretty, but it tastes amazing and looks gorgeous on top of the cupcakes. If you don’t have a food processor, you could finely chop the zest and sugar until they come together. You will have extra lime sugar…rim your cocktail glasses with it. You can thank me later.

Decoration. I know I say this every time we’re dealing with frosting…but I’m the world’s worst cake/cupcake decorator. But I’m working on it…and to overcompensate, I usually find little tricks along the way. Such as using the back of a wet spoon to smooth your frosting (if you don’t have an offset spatula). Also sprinkling lime sugar obscures unintended bumps and dips and the fresh lime slices further mask any boo boos. I’ve got your back.

Let’s get our bake on!

Margarita Cupcakes With White Chocolate-Lime Buttercream

Ingredients

  • 3 large eggs, room temperature
  • 1 cup sugar
  • 1 cup sour cream, room temperature
  • 1/2 cup veggie oil
  • 1 tablespoon lime zest (about 1 ½ limes)
  • 1 tablespoon orange zest
  • 2 teaspoons orange blossom water
  • 1 teaspoon real vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup whole milk
  • 3 tablespoons tequila
  • 2 teaspoon fresh-squeezed orange juice
  • 2 teaspoon fresh-squeezed lime juice
  • 1/2 teaspoon grenadine
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1 tablespoon shortening
  • 1 ½ cups powdered sugar
  • 6 ounces white chocolate melted and cooled slightly
  • 1 teaspoon fresh-squeezed lime juice
  • 1/3 cup granulated sugar
  • ¼ cup lime zest (about 4-ish limes)
Read the whole recipe on DisplacedHousewife