Fresh strawberry cupcakes soaked with a lime, tequila simple syrup and then topped with a fresh strawberry and tequila cream cheese frosting. These Strawberry Margarita Cupcakes are the perfect treat for your next adult summer fiesta!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Nicole Crocker
For the Cupcakes:
2LargeEgss + 4 Large Egg yolks,room temperature
Zest from 1 limes
1CupPureed fresh strawberries,about 15-20 strawberries depending on size, stems removed and hulled
For the cream cheese frosting:
1 1/2SticksUnsalted butter,softened
1/4CupPureed fresh strawberry,about 10 strawberries, stems removed and hulled
Zest of one lime
For the tequila lime simple syrup:
For the Garnish:
Preheat oven to 350 degrees F. Line 24 standard cupcake tins with papers.
For the cupcakes:
In the bowl of a stand mixer fitted with paddle attachment stir together flour, sugar, baking powder,and salt.
Add the butter, sour cream, eggs, vanilla, strawberry puree and lime zest to the dry ingredients and mix on medium speed until smooth, about 30 seconds. Scrape down sides to make sure all the flour is incorporated.
Divide batter evenly among cupcake tins and bake for 18-20 minutes on middle rack of oven.
Let cool completely before frosting.
For the strawberry margarita cream cheese frosting
Beat the butter and cream cheese on medium speed until smooth and creamy, about 3 minutes. Add the confectioner sugar and mix on low speed until incorporated. Scraped sides of bowl and add the tequila, strawberry puree and lime zest. Beat on medium speed until smooth and creamy, about 3-5 minutes.
For the tequila simple syrup
Place sugar and water in a small saucepan and heat on medium high heat to dissolve. Remove from heat and cool to room temperature. Add tequila and lime juice.
Fill and frost cupcakes
Using the back side of a frosting tip cup a deep hole in center of each cupcake. Collect removed cake in a small dish to replace on cupcake later after. Soak reserved cupcake pieces with some of the tequila lime simple syrup then pour the remainder evenly in each cupcake well. Place each of the reserved, soaked cupcake pieces back in the cupcake holes. Place frosting in pastry bag fitted with tip and frost cupcakes.
Sprinkle a pinch of sea salt on top of each of the frosted cupcakes then carefully sprinkle frosting edge with sanding sugar to look like the salted or sugared rim of a margarita glass.
Top with a slice of lime and a cut piece of a decorative paper straw.