Happy Cinco de Mayo all! There will be parties and celebrations everywhere. Unfortunately, I didn’t get invited to any 
But that won’t stop me from indulging in some Mexican inspired desserts. In fact, I’m looking for a reason to bake something new. So in honor of Cinco de Mayo, I will be experimenting and trying out these Margarita Cupcakes (recipe below). I also attempted to do Cinco De Mayo inspired nails. Oh boy..was that a flop. They just looked like Christmas or Italian-inspired nails. So I’m just sticking with cupcakes this year.
Cinco de Mayo Cupcakes:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 limes, zested and juiced
1/2 teaspoon vanilla
1 cup buttermilk
1/4 cup patron
1/4 cup oil
For the Margarita Butter Cream Frosting:
3 to 3 1/2 cups powdered sugar
3/4 cup butter
2 1/2 tablespoons margarita mix
Sea salt or rock salt (optional)
Preheat oven to 325 degrees. Prepare muffin tins with paper liners or baking spray. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a mixer’s high setting until pale, light, and fluffy (about 5 minutes). Add eggs one at a time, mixing thoroughly before adding the next one. Add lime zest and lime juice. Add oil. Turn mixer to low setting. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Fill each muffin cup 3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing. While the cupcakes are still warm, brush the tops with tequila.
Now for the frosting. Combine all ingredients until spreading consistency. Spread on cupcakes with a piping sleeve or knife and sprinkle with salt.
Recipe adapted from Confections of a Foodie Bride
