Margarita Cupcakes with Lime Curd Filling

By Rachel // May 1, 2017 // 10 comments // Share

Moist homemade margarita cupcakes with fresh lime curd filling and tequila-lime buttercream frosting. A fun dessert for Cinco de Mayo or any day.

Happy May 1st! It’s technically been spring for a while now, but I feel like May really starts to feel like spring… at least in New England. We get crazy weather all of the time, but it seems to get more consistently spring-like around this time, which I am so ready for. Of course, spring and May means bugs. I swear they’re 100x more aggressive this year, or maybe it’s just the long winter that’s made me forget how awful they usually are. I’ll be thrilled when the black fly season is behind us.

Speaking of happy about… Netflix spring show premiere dates have been announced! Yay! We’ll soon be able to binge on our favorites again. Until then, we have Bosch on Amazon. I’d been seeing ads for it periodically but never got around to giving it a try until now. I’m honestly kind of glad we managed to wait this long, because now they’re on season 3, which means more to watch! I hate getting into a new streaming show, for it to not only be the first season but also a short season. So many are 10 episodes or less. Super frustrating when you can sit and watch them all right away. It’s so much more torturous to have to wait for a new season after you finished in a few days or weeks compared to 4-6 months, like regular shows.

Still trudging away on My Sister’s Grave. I meant to finish it over school vacation, but we either got busy with other things or I just plain forgot to pick it up and read. Fingers crossed I can plow through it in the next couple of days before things get extra crazy… our puppy, Lucy, is coming home tomorrow!! We’re so ridiculously excited. I’m sure I’ll be posting a ton of updates on Instagram and Snapchat, so be sure to follow along over there.

I’m always game for festive cupcakes! Dessert is almost always my favorite part about any holiday. So it was clear that I needed to whip up a ridiculously tasty treat to enjoy for Cinco de Mayo!

Margaritas in cupcake form. It doesn’t get much better than that!

Super moist homemade margarita cupcakes, featuring lime cupcakes with a lime curd filling and tequila-lime buttercream frosting! These are irresistible! An absolute must make for Cinco de Mayo and all of your spring and summer parties!

These easy margarita cupcakes are guaranteed to be a party favorite!

Print Recipe

Margarita Cupcakes with Lime Curd Filling

Moist homemade margarita cupcakes with fresh lime curd filling and tequila-lime buttercream frosting. A fun dessert for Cinco de Mayo or any day.

Prep Time10 mins

Cook Time18 mins

Course: Dessert

Servings: 8 cupcakes

Ingredients

Cupcake:

• 1/4 C unsalted butter softened
• 1/2 C granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• zest of 1 lime
• 2 Tb lime juice freshly squeezed
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1 C all purpose flour
• 6 Tb sour cream

Filling:

• 1 batch lime curd

Frosting:

• 1 C unsalted butter softened
• 1/2 tsp vanilla extract
• 2 3/4 C powdered sugar
• 1 1/2 tsp tequila
• 1 Tb lime juice freshly squeezed

Topping:

• Lime slices

Instructions

• Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners.
• In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, vanilla, lime zest and lime juice. Scrape bowl as needed. Add salt and baking powder, followed by flour. Mix until just combined. Add sour cream, mixing until fully combined and no streaks remain. 
• Divide batter between prepared paper liners, using a large cookie scoop or filling roughly 2/3 full. 
• Bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. 
• When cupcakes have cooled, prepare frosting. In a large bowl or stand mixer, beat together butter and vanilla. Add one cup of powdered sugar in at a time, mixing well between additions. Add lime juice and tequila, mixing until fully combined. 
• Transfer frosting to a large piping bag fit with desired piping tip*. Set aside.
• Using a sharp knife or cupcake corer, remove the center of each cupcake, being careful to leave the bottom of the cupcake intact. Fill each cupcake with lime curd, using a spoon or pastry bag. Trim off the bottom portion of each cupcake cores, placing the top back on each cupcake. 
• Frost each cupcake with prepared frosting. Top off with a lime slice. Enjoy immediately. 
• Store cupcakes in an airtight container. 

Notes

*A jumbo closed star tip was used for this recipe.

Homemade lime curd or store bought may be used.

An original recipe from Baked by Rachel

Items used in this recipe:

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