Shortcut Margarita Cupcakes with Cream Cheese Lime Frosting

A few quick changed to any vanilla cake mix (regular or gluten free) turns ordinary cupcakes into the flavor of margaritas! Topped with Cream Cheese Lime Frosting and they become the hit of any occasion. NOTE: Cook Time, Servings and Nutrition Facts may vary depending on the box mix used

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 1

Servings 3 cups Cream Cheese Lime Frosting (number of cupcakes determined by cake mix used)

Calories 85kcal

Author Toni Dash

Ingredients

Ingredients for Margarita Cupcakes:

1 box Vanilla Cake Mix (and any ingredients required by the mix; eggs, oil, etc. I used Pamela's Products Gluten-Free Vanilla Cake Mix for these)
1/4 cup Silver or Blanco Tequila
2 tablespoons Lime Juice
1/4 teaspoon Orange Extract

Ingredients for Cream Cheese Lime Frosting:

1/2 stick (4 tablespoons) Unsalted Butter, softened and at room temperature
8 ounces Cream Cheese (full fat) , softened and at room temperature
1 1/2 teaspoons Lime Zest
1 teaspoon Vanilla Extract
1/8 teaspoon Kosher Salt
3 1/2 cups Confectioner's Sugar (Tip: sifting the sugar eliminates any hard sugar clumps from the frosting)
3 tablespoons Lime Juice
Optional decoration: jellied citrus slices , drinking straws cut into thirds

Instructions

Instructions for Margarita Cupcakes:

Preheat the oven to the temperature specified on the cake mix box.
Line a cupcake pan with decorative cupcake baking cups.
Prepare the mix as described substituting the tequila and lime juice for 1/4 cup plus 2 tablespoons (6 tablespoons) of the required water (see the example in the blog post).
Add the orange extract with the other ingredients.
Bake as instructed by the cake mix and allow to cool fully on a cooling rack before frosting.

Instructions for Cream Cheese Lime Frosting:

Using a mixer, cream the butter on medium-high speed until fluffy (1-2 minutes).
Add the cream cheese, lime zest, vanilla and salt; continue to mix on medium-high until combined and smooth.
Add 1 cup of sugar and beat on low speed (increase speed after the sugar is incorportated) into frosting, followed by 1 tablespoon of the lime juice.
Repeat, alternating the sugar and lime juice, for the remainder of the sugar and lime juice, finishing with the 1/2 cup of sugar.
Frost cupcakes when they are completely cool. NOTE: Frosting can be covered and placed in the refrigerator while the cupcakes cool or to stiffen before frosting if desired.
Top cupcakes with a jellied citrus wedge and a short straw stuck into the cupcake.

Nutrition