{"id":4093,"date":"2013-04-08T20:51:31","date_gmt":"2013-04-09T03:51:31","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4093"},"modified":"2014-04-10T14:46:24","modified_gmt":"2014-04-10T21:46:24","slug":"super-moist-tequila-lime-cupcakes-w-cream-cheese-lime-frosting","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/super-moist-tequila-lime-cupcakes-w-cream-cheese-lime-frosting\/","title":{"rendered":"Super Moist Tequila Lime Cupcakes w\/ Cream Cheese Lime Frosting"},"content":{"rendered":"
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I think I’ve figured out what makes me like a yellow cake. Butter! I thought I had followed the Brown Eyed Baker’s recipe for margarita cupcakes<\/a> really closely, then realized that when cutting the recipe in half, I used the full amount of butter! They were moist, crumbly and delicious! I think they would have also been fantastic with less butter, but hey I’m not complaining. This makes 6 cupcakes. I only had salted butter, so I used that and omitted the salt.<\/p>\n

For the frosting I used a cream cheese frosting with a little lime and tequila. I started with the same frosting for redless velvet cupcakes<\/a> and added lime and tequilla, but then I had to add more powdered sugar to get it to stiffen up some. The frosting didn’t never did quite stiffen up enough, but it still tasted good! I fussed around after looking at other recipes, and lime zest might have been the ticket! It wouldn’t have made the frosting as liquidy \ud83d\ude42<\/p>\n

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Tequila Lime Cupcakes<\/span>
\n3\/4 cup flour
\n1\/2 + 1\/4 teaspoon baking powder
\n1\/2 cup butter (1 stick) softened
\n1\/2 cup sugar
\n1 egg
\nZest and juice of about 1\/2 to 1 lime
\n1 tablespoon tequila
\n1\/4 teaspoon vanilla extract
\n1\/4 cup buttermilk or 1 teaspoon vinegar + enough milk to make 1\/4 cup (let vinegar and milk sit for about 5 minutes before using)
\n1-2 more tablespoons tequila<\/p>\n

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  1. Heat oven to 325 degrees.<\/li>\n
  2. In a small mixing bowl, mix flour and baking powder together.<\/li>\n
  3. In a bigger mixing bowl, beat the butter and sugar using a hand mixer.<\/li>\n
  4. Add in the egg and mix well.<\/li>\n
  5. Add in the zest, lime, tequila, and vanilla, and mix.<\/li>\n
  6. Add in half of the flour mixture and beat until just mixed.<\/li>\n
  7. Add in half of the buttermilk and beat until just mixed.<\/li>\n
  8. Add in the rest of the flour and beat until just mixed.<\/li>\n
  9. Add in the rest of the buttermilk and beat until just mixed.<\/li>\n
  10. Fill a muffin pan with cupcake liners 3\/4 full of batter.<\/li>\n
  11. Bake for about 25 minutes. A toothpick should come out clean.<\/li>\n
  12. Brush each cupcake with a little tequila (I used a silicone basting brush<\/a>\"\").<\/li>\n
  13. Once cool, top with tequila lime cream cheese frosting.<\/li>\n<\/ol>\n

    Tequila Lime Cream Cheese Frosting<\/span>
    \n4 ounces cream cheese
    \n1\/4 cup butter
    \nSqueeze of lime (next time I’ll try lime zest!)
    \n1 tablespoon tequila
    \n2 1\/2 – 3 cups powdered sugar<\/p>\n

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    1. Beat the cream cheese and butter using a hand mixer until fluffy.<\/li>\n
    2. Add lime and tequila and mix.<\/li>\n
    3. Add in the powdered sugar slowly until the frosting because fluffy and a little stiff.<\/li>\n<\/ol>\n