It’s more of a minor holiday in Mexico, but it’s taken the US by storm – celebrating Mexican cultural heritage. People celebrate with parades, parties, mariachi music, and traditional Mexican foods. I’ve been lucky to be a part of a few Cinco de Mayo celebrations in my day! That’s why I love my margarita cupcakes. You can make margarita cupcakes with tequila, but you can also make them without. My margarita cupcake recipe gives you the option, but it’s not needed for celebrating!
But aren’t they gorgeous? Now you know to celebrate May 4th with lightsaber cookies, and May 5th with margarita cupcakes with tequila, or without! And with our PRIDE parade being on the same day, I’m thinking something rainbow too. Enjoy!
1 box cake mix + all the ingredients to make it
2-3 tbsp tequila (optional)
2 sticks butter, softened
5 cups powdered sugar
1.5 tbsp milk
Green sprinkles, poured in a small bowl
Yields: 24 cupcakes
1 – Line your muffin pan with cupcake liners and preheat oven to 350 degrees F.
2 – Start by preparing your cake mix according to the box’s directions. Grate one of your limes and fold the rinds into your batter.
3 – Scoop your cupcake batter into each section of your muffin pan, filling it about 2/3 of the way. Bake for 13 to 15 minutes or until fully baked (if you poke a toothpick in the middle and it comes out clean, they’re done).
4 – Allow to cool on a rack and start your buttercream frosting: using a stand mixer, on medium speed, beat butter and sugar and slowly add milk. Add more sugar and/or milk to achieve your desired buttercream consistency (we like ours a little bit stiff for decorating purposes). Squeeze in the juice of one lime into your frosting and fold.
5 – Once your cupcakes have cooled, brush a splash of tequila on the top of each one (optional).
6 – Using a piping bag, pipe large dollops of buttercream frosting onto each cupcake. Top off with green sprinkles.
7 – Slice your limes and use it as a cupcake topper. Enjoy, and happy Cinco de Mayo!