Strawberry Margarita Cupcakes

These Strawberry Margarita Cupcakes are the perfect blend of dessert and cocktail, offering a delightful twist on both! Inspired by the classic margarita, these cupcakes are infused with fresh strawberry flavor, a hint of lime, and a touch of tequila—creating a sweet and tangy treat that will make any occasion feel like a celebration. The fluffy, light cake is complemented by a tangy lime-infused frosting and a sprinkle of salt on top, mimicking the classic margarita rim. Whether you’re serving them at a summer party, a bridal shower, or just as a fun, festive treat, these cupcakes are sure to impress with their delicious flavor and playful, cocktail-inspired flair.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk (or whole milk)
• 1/2 cup fresh strawberry puree (about 6-8 ripe strawberries, blended)
• 2 tablespoons lime juice
• 2 tablespoons tequila (optional, or you can use a non-alcoholic version)
• Zest of 1 lime

For the frosting:

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2-3 cups powdered sugar (depending on your desired frosting consistency)
• 2 tablespoons lime juice
• 1 tablespoon tequila (optional)
• 1 teaspoon lime zest
• Pinch of salt
• Extra lime zest and coarse salt for garnish

Instructions:

1. Preheat the oven and prepare the cupcake pan:
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the cupcake batter:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition.
3. Add wet ingredients:
   Mix in the strawberry puree, lime juice, tequila (if using), and lime zest until fully combined. Gradually add the dry ingredients to the wet ingredients in 2-3 batches, alternating with the buttermilk, mixing until just combined. Be careful not to overmix.
4. Bake the cupcakes:
   Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5. Prepare the frosting:
   In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, one cup at a time, until you reach your desired frosting consistency. Mix in the lime juice, tequila (if using), lime zest, and a pinch of salt. Taste and adjust sweetness or tanginess if needed by adding more powdered sugar or lime juice.
6. Frost the cupcakes:
   Once the cupcakes are completely cool, frost them generously with the lime-infused frosting. You can use a piping bag for a more decorative look or simply spread the frosting with a spatula.
7. Garnish and serve:
   To mimic the look of a margarita, sprinkle a tiny bit of coarse salt around the edge of the frosting (like the rim of a margarita glass). Finish with a little extra lime zest on top. Serve and enjoy!