Tequila-Infused Margarita Cupcakes Recipe
Tequila-infused margarita cupcakes offer a festive dessert with an extra shot of tequila for a spirited treat.
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Instructions
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Preheat the oven to 350 F and line a muffin tin with baking cups.
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In a stand mixer, combine cake mix, margarita mix, egg whites, oil, and lime zest; blend for 30 seconds on low, then 2 minutes on medium.
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Fill baking cups two-thirds full with batter.
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Bake for 22 to 24 minutes, or until a toothpick comes out clean.
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Cool cupcakes in pans for 5 minutes, then remove and cool completely.
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For the icing, beat shortening, butter, and lime zest until smooth.
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Gradually add sugar, 1 cup at a time, beating after each addition.
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Incorporate tequila and beat until the icing is light and fluffy.
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Frost the cooled cupcakes, then decorate with green sanding sugar and lime zest.
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Cut the tip of 24 shot tops infusers, fill them with tequila, and insert into the cupcakes; squeeze infusers before serving to release tequila into the cake.