Berry margarita cupcakes
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 cupcakes
Ingredients
  • 1 ½ cups all purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking soda
  • 3 sticks unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • ½ cup milk of choice
  • Juice from 4 large limes
  • ¾ cup frozen mixed berries, thawed
  • 4 cups powdered sugar
  • 2 tablespoons tequila
  • 1 lime, thinly sliced for garnish
Directions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 12-cup cupcake pan with nonstick spray or line with cupcake liners.
  2. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. In the bowl of a stand mixer, add a stick of butter and beat with the paddle attachment until creamed. After about a minute, the butter should be smooth. While the mixer is on, slowly add the 1 cup of sugar and beat until creamy.
  4. Add the egg one at a time, beating until combined. Add 1 1/2 teaspoon vanilla extract and beat on medium speed until combined. Scrape down the sides to make sure all the ingredients are well-mixed.
  5. While the mixer is beating at a low speed, slowly pour in the flour mixture, allowing it to mix in a little at a time.
  6. Continue running the mixer at a slow speed. Slowly pour in the milk and the juice from two limes and beat for another one to two minutes. Remove the bowl from your stand mixer and fold in the thawed berries.
  7. Pour the batter into the cupcake pan. Fill each cup about ½ to ⅔ full so that the batter does not overflow. Place in the oven for about 20 minutes, or until an inserted toothpick comes out clean with no batter. Once the cupcakes are cooked, remove them from the oven and allow them to cool completely before frosting.
  8. While the cupcakes are cooking, prepare the frosting. Place 2 sticks of softened butter in a medium bowl and using a hand mixer, beat until soft and creamy, about two minutes.
  9. Slowly add in the powdered sugar, about ½ cup at a time, making sure it is completely combined before adding more.
  10. Once the butter and sugar are combined, add 1 1/2 teaspoon vanilla extract, tequila, and the juice of two limes, and beat until light and fluffy. If the frosting feels too thick, add a touch more lime juice.
  11. For easy spreading, transfer the frosting into a large Ziploc bag and keep in the refrigerator until ready to frost the cupcakes.
  12. Once the cupcakes are cooled, remove them from the pan and place on a serving platter. Remove the frosting from the refrigerator and allow to rest at room temperature for a minute. With a sharp scissors, snip off one corner of the Ziploc bag to create a piping bag for the frosting.
  13. Starting at the outside of the cupcake, slowly pipe the frosting in a circular motion until you've reached the center. Gently press down, then lift up to create the perfect frosted tip. Garnish with a lime slice and serve!