Margarita Cupcakes

"These lively tasting cupcakes are full of the flavor of the Southwest's favorite drink -- except no alcohol! This is a large recipe and comes from the people at Wilton. Unfrosted cupcakes freeze well."
 
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Ready In:
1hr 3mins
Ingredients:
10
Yields:
24 cupcakes
Serves:
24
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ingredients

  • Cake

  • 517.37 g package white cake mix (no pudding in mix)
  • 283.49 g can frozen margarita mix, thawed (undiluted)
  • 3 egg whites
  • 29.58 ml vegetable oil
  • 14.79 ml finely grated lime zest
  • Icing

  • 396.89 g package icing, mix (use creamy white buttercream)
  • 4.92 ml fresh lime juice
  • 9.85 ml finely grated lime zest
  • Garnish

  • strawberry
  • lime twist
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directions

  • Line the cups of a 12-cavity muffin pan with liners. Preheat oven to 350 degree F.
  • In a large bowl combine the cake mix, thawed margarita mix, egg whites and vegetable oil with a mixer and beat until well blended. Stir in the lime zest.
  • Fill muffin cups 2/3s full; you will use half the batter. Bake 22-24 minutes. Remove when a toothpick inserted in center comes out clean. Remove from oven and cool 5-8 minutes. Remove from pan and complete cooling.
  • Line the cups of the muffin pan again with liners. Repeat filling the liners with remaining batter. Bake and cool as above.
  • To make the icing: prepare icing mix according to package directions, stirring in the lime juice and zest.

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