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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