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Recipe: Margarita Cupcakes

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Houston’s Uptown Park has just about the sweetest cupcakes in town. Serving up dozens of fresh classics like vanilla bean, red velvet and salted caramel, CRAVE makes our sweet tooth long for more. Lucky for us, the recipe to their fiesta favorite, margarita cupcake, brings in those sunny summer vibes.

A note from CRAVE Co-Owner Elizabeth:  

When the weather starts warming up, I start day dreaming about sitting by a pool and relaxing with a sweet and tart margarita. Those day dreams turn into cupcake dreams…

Since introducing the first margarita cupcake almost 10 years ago, it was an instant hit. There is just the right amount of tart lime, with hints of salt, sugar and tequila to make this cupcake one you don’t want to miss sinking your teeth into.

INGREDIENTS

Margarita Cupcakes:

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cups sugar
  • 1 cup of buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon key lime zest
  • 3 egg whites
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons key lime juice

Margarita Frosting:

  • 1 1/2 cups unsalted butter, room temperature
  • 6 cups powdered sugar
  • 3-4 tablespoons key lime juice
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons premium tequila
  • 1 tablespoon Triple Sec
  • Sanding Sugar

DIRECTIONS

For the cupcakes:

  • Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl-set aside.
  • In a large mixing bowl, cream the butter and sugar together until light in color and fluffy.
  • Slowly add the egg whites.
  • Add the lime juice and zest and slowly add half of the flour mixture until combined.  Add the buttermilk and vanilla until combined and finish by adding the rest of the flour mixture.  Mix until combined.  Do not over mix.
  • Fill each cupcake liner ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
  • Remove cupcakes from oven and allow to cool for a few minutes before placing them on a cooling rack.  Do not attempt to frost your cupcakes until they have cooled completely.

For the Frosting:

  • Sift powdered sugar.
  • Beat the room temperature butter in a mixer until it is fluffy.  Slowly add the vanilla and salt.
  • Slowly add the powdered sugar, lime juice, tequila, and Triple Sec until all combined.  Do not overmix.
  • Frost your cooled key lime cupcakes with Margarita frosting and rim with clear sanding sugar.
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