These fresh margarita cupcakes have just the right kick of jalapeño-infused tequila. Perfect to ring in Cinco de Mayo and snack on while planning your next adventure to Mexico!
Margarita + cake = <3
Cinco de Mayo calls for many things: a tall glass of sangria, a plate of crunchy chips and rich guacamole, and amazing margarita cupcakes to top it all off.
These cupcakes are brain fuel, dessert, and inspiration all rolled into a crumby golden cake topped with a dollop of creamy, spicy frosting. Follow the easy recipe below for the sweetest ending to your Cinco de Mayo celebrations and the perfect start to explore our top-rated activities in Mexico.
Fresh limes – use to garnish your cupcakes.
Adapted from Brown Eyed Baker and Martha Stewart Living
Yield: 12 cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush Cupcakes:
1 to 2 tablespoons tequila
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons jalapeño-infused tequila
Pinch of coarse salt
Soak the jalapeño in tequila for an easy infusion.
Make jalapeño-infused tequila: Heat the jalapeño until crispy and dark brown. Soak the jalapeño in a cup of tequila for at least 1 hour (slice for more heat). When fully infused, pour tequila through a mesh strainer to remove jalapeño and seeds.
Prep your oven: Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners and set aside.
Make the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt and set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until fluffy (~8 minutes). Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. Reduce the mixer speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Bake the cupcakes: Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer comes out clean.
Don’t forget to let your cupcakes cool for 5-10 minutes.
Make the frosting: In an electric mixer on medium-high speed, use a whisk attachment to beat the butter for 8 minutes. Reduce the mixer speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Continue mixing on medium speed for 1 minute. Increase the mixer speed to medium-high and add the lime juice, jalapeño-infused tequila and salt mix until fluffy.
Brush the cupcakes: Allow the cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
Frost the cupcakes: Frost cupcakes and garnish with lime zest, an additional sprinkling of salt and a lime wedge.
The lime wedges make a cute decoration.
After baking these beauties, we’re feeling inspired to soak up sunshine and fun in Mexico! We’re dreaming of taking private surf lessons at Costa Azul, swimming with whale sharks, and exploring the Mayan Ruins.
How about you? Which top-rated activity would you love the most in Mexico?
Couldn’t resist a bite before taking this photo!
Why just stop at Mexico?! Check out our other top travel destinations to fuel your wanderlust today.