Moist homemade margarita cupcakes with fresh lime curd filling and tequila-lime buttercream frosting. A fun dessert for Cinco de Mayo or any day.
zest of 1 lime
2Tblime juicefreshly squeezed
1 1/2tspbaking powder
1Call purpose flour
1batch lime curd
2 3/4Cpowdered sugar
1Tblime juicefreshly squeezed
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.