Margarita Cupcakes

The vacation may be over but I'm still thinking about those delicious margarita's that the hubby makes with the Margarita machine. I found this recipe on Hostess with the Mostess and these cupcakes should tie me over until the weekend! We are in the process of planning a summer bash (lemon and lime theme) and these will definitely be on the menu.

INGREDIENTS

Cupcakes:

1 box white cake mix

8 oz margarita mix (liquid)

2 oz tequila

1 oz Grand Marnier

3 egg whites

2 Tbsp vegetable oil

1 Tbsp grated lime zest

Lime Buttercream Icing:

8 Tbsp butter, softened

8 oz cream cheese, softened

2 Tbsp lime juice (approx 2 fresh limes)

1 Tbsp margarita mix1 tsp lime zest

5 cups powdered (confectioners’) sugar

cane sugar & fresh limes (for garnish)

DIRECTIONS
1. Preheat oven to 350º and prepare muffin pans.
2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.
3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.
4. Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.
5. Bake at recommended temperature on cake mix box (usually 325º - 350º) for 20 - 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.

Icing:

6. In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
8. Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.
*Make sure to remove cupcakes from pan and cool completely before frosting.
Tip: Leftover frosting makes a great dip for fruit!