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“These are delicious, perfect for summer cookouts or with Mexican fare! If you don't want to make a SMBC (I recommend trying, it's very easy!) you can just use a regular buttercream (butter and powdered sugar) and add the tequila and lime to that. Recipe slightly adapted from Confections of a Foodie Bride.”
1hr 15mins
24 cupcakes

Ingredients Nutrition


  1. for the cupcakes:
  2. sift flour, baking powder and salt.
  3. cream butter and sugar about 3 minutes until fluffy.
  4. add eggs 1 at a time, mixing between each one.
  5. add vanilla, lime juice, tequila and zest, mix to combine.
  6. add flour and buttermilk alternately, beginning and ending with the flour.
  7. fill cupcake cups and bake at 325 for 22-25 minutes.
  8. cool 10 minutes in pans then completely on racks.
  9. for the buttercream:
  10. combine egg whites, sugar and salt in stand mixer bowl (metal) over a pot of simmering water- water shouldn't touch the bowl.
  11. whisk until sugar dissolves- use your fingers to test, it won't be too hot to touch and you shouldn't feel any sugar grains. if you take the temp it should be about 160.
  12. place the bowl back in the mixer with the whisk attachment and beat medhigh/high until stiff and glossy and cool (about 8-10 minutes, dont worry this is one time you can't over beat).
  13. when the bowl and whites are cooled add butter- room temp but cool, not too soft- 2 tbs at a time until it's all added.
  14. it might look liquidy but just keep beating. it might then look curdled, keep on beating., if it's really not thickening put it in the fridge for 15-30 minutes, take it out and whip it again, still on med-high. it should be smooth and satiny.
  15. add the tequila and lime with the mixer going
  16. when cupcakes are completely cool pipe frosting generously
  17. * to amp up the margarita flavor brush cooled cupcakes with tequila before frosting and rub lime zest into the green (or white) sugar until fragrant. sprinkle over frosted cupcakes- ad a little salt if you like it too!

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