The Dish with Anita: Margarita cupcakes - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Margarita cupcakes

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SAN DIEGO, Calif. (CBS 8) - This recipe was inspired by a Margarita cupcake I had from a little bakery in Temecula that my best friend took me to a couple of weeks ago. It was one of the best cupcakes I have tasted.

So I thought I'd make my own recipe for a Cinco de Mayo potluck at work. To my surprise they were well received, so I thought they would be perfect for the recipe of the week. Enjoy!

Ingredients: (makes 24 cupcakes)

3 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

3 sticks of unsalted butter, room temperature (r/t)

1 3/4 cups sugar

3 large eggs r/t

2 tsp vanilla extract

1/3 cup fresh key lime juice or regular lime juice

1/3 cup buttermilk r/t

2 tbsp lime zest (zest limes before squeezing)



Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Sift together flour, baking powder, baking soda and salt, set aside. Place butter and sugar in bowl of electric mixer on medium high setting and cream together until light and fluffy.

Add the whole egg and mix completely followed by egg whites and vanilla extract. Switch to medium setting on mixer. Combine lime juice and buttermilk, add flour alternately with the buttermilk mixture beginning and ending with flour mixture, scraping down sides and bottom of mixing bowl to make sure batter is completely mixed. Turn mixer off, remove bowl from stand and fold in lime zest by hand.

Using an ice cream scoop, fill liner about two-thirds full, bake in 350 degree preheated oven for 19 to 24 minutes, or until a toothpick inserted into the center of a cupcake comes out free of wet crumbs. Remove from oven and allow cooling in tins for 5 minutes then removing to cooling rack to cool completely.



8 oz cream cheese r/t

1 sticks unsalted butter r/t

1/2 cup Crisco

1/4 tsp salt

1 tsp vanilla extract

2 tbsp key lime juice

2 tbsp Jose Cuervo gold *

2 to 3 drops green food coloring

6 to 8 cups powdered sugar

1 tbsp lime zest

Lime slices for garnish

3 tbsp green sanding sugar

1 tsp coarse salt


Place cream cheese, butter and Crisco in bowl of electric mixer set on high and mix together until smooth and creamy. Add 1 cup of powdered sugar and mix completely followed by vanilla, lime juice, tequila and food coloring. Mix on medium high periodically, scraping sides and bottom to ensure even mixing. Reduce speed to medium low and add remaining powdered sugar 1 cup at a time. Once you have added all of the powdered sugar and the frosting is smooth and creamy, add lime zest. Frost cooled cupcakes and sprinkle with sugar mixture.

Cooking Tip:

* Tequila can be omitted if being served to children.

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