Ms. Bison here! Thought I might bring back an old favorite for the first dessert post on here —
A high school friend of mine was commenting the other day about my new-found passion for baking.
The comment, of course, was in the form of “why didn’t you bake like this in high school?!” The truth is, I did enjoy baking in high school but I hadn’t found the plethora of awesome recipes that is Pinterest and honestly, you’re not always the coolest kid in school if you spend your free time baking, even if that does mean you bring some badass cupcakes to class. I already had way too many textbooks and trapper-keepers to carry, so adding a big tupperware container to the pile didn’t help my cool-person factor.
Last weekend, my fella’s wonderful aunt and mother mentioned their love for tequila, especially margaritas. So when I stumbled across a recipe for margarita cupcakes, I knew I had to make them! A tequila-infused lemon cupcake with a sweet and sour lime buttercream frosting? Yum.
The cupcakes came out perfectly golden brown, which made me super happy. And the frosting? Ah-mazing. I may or may not have licked the spatula.
This was another great recipe that utilized the wonderful invention of the boxed cake. Obvi I’m partial, but like I said, there are plenty of things you can do to take advantage of this time-saver and still make it taste homemade. For this recipe, the author changed up the egg/oil/water ratio; I added to the alterations by substituting Greek yogurt for the oil. That should probably be a given, since we worship at the altar of Greek yogurt in this house. I also upped the tequila (since the alcohol bakes out anyway) and the lime (because said family members and I love extra lime in everything).
Happily I have nothing but good reviews to report with these sinful treats. Next time, I think I’d do a little tequila in the frosting (that won’t bake out). Nonetheless, these were a big hit even with JP, who’s not a fan of margaritas or lime-y desserts. Come to think of it, I bet margarita cupcakes would have been a big hit in high school. Looks like I missed my calling.
Adapted from i am baker
To prepare cupcakes:
1 box lemon cake mix (I like Pillsbury best because it’s got that little bit of pudding that goes a long way!)
1/2 cup Greek yogurt
1/2 cup water
1/3 – 1/2 cup tequila (depending on how much tequila flavor you want to taste)
Preheat oven to 350. Mix dry ingredients with wet ingredients as directed above, not on the box. Line a cupcake tin and fill each about 3/4 of the way full. Bake for 18-20 minutes.
To prepare frosting:
**double if desired
1/2 cup butter, softened at room temperature
2-3 tablespoons lime zest
1 teaspoon vanilla extract
Pinch of salt
4 1/2 cups powdered sugar
3 tablespoons lime juice
Combine all but powdered sugar and lime juice. Once well mixed, slowly add powdered sugar, alternating with lime juice until you receive desired consistency. If you need to, add additional lime juice or even milk (a tablespoon or so at a time) if it seems too stiff.