Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Margarita Cupcakes Cooking View


I first shared a margarita cupcake recipe back in the early months of this blog.  They were cute and tasty, but they were basically just a doctored up cake mix.  I’ve since come to avoid box mixes now that I realize just how easy and better tasting it is to make cakes and such from scratch.  So, I had been planning to come up with an updated margarita cupcake, not involving a box mix, but before I ever got around to it Shawnda did it for me.  A basic lime cupcake topped with tequila-lime Swiss meringue buttercream – fantastic idea!

Overall I really liked these and was happy with the way they turned out.  However, I didn’t feel like the tequila flavor came through, which seems the important distinction between margarita cupcakes and regular lime cupcakes.  I even brushed my cupcakes with a tequila simple syrup to help play up that flavor, but I don’t think it made a big difference.  I have a simple fix though – next time, I will brush the cakes with straight tequila.  I have a feeling that will have the effect I am hoping for.  And if you are one who enjoys salt on the rim of your margarita glass, you might consider a sprinkle of coarse salt over the top of the cupcake to incorporate that flavor.  These certainly are a fun and festive ending to any Mexican-inspired meal.

Note: The most frequently asked question on this blog is what tip I used to frost my cupcakes.  This particular tip is not labeled in any way, but is essentially just a large star tip.

Margarita Cupcakes
Yield: about 2 dozen cupcakes

Ingredients

For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila

Cooking View

Directions

  • To make the cupcakes, preheat the oven to 325˚ F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

  • Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

  • To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a very long time!)  Stir in the lime juice and tequila and mix until fully incorporated and smooth.

  • Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.  Frost the cooled cupcakes with the buttercream.  Garnish with lime zest and lime slices as desired.

Source

  • http://confessionsofacookbookqueen.blogspot.com/ kristan roland

    These look delicious!! I’m definitely a salt on the rim kinda girl, so I will be adding a sprinkle of salt to these for sure. Beautiful pic!! :)

  • http://nasilemaklover.blogspot.com Sonai aka Nasi Lemak Lover

    Today I made cup cake also, but mine is so dark, like your sweet colour and nice cup cakes!

  • http://andrea-thekitchenwitch.blogspot.com Andrea the Kitchen Witch

    Beautiful!! Simply beautiful! I am in love with that fluffy icing you used, it looks like a cloud piped on top of your lovely cupcake. So pretty!

  • Katie

    Annie- what number tip did you use to frost these cupcakes? They look great!

  • mary

    Beautiful cupcakes! I really look forward to opening up your site every day to see what wonderful recipe you posted for us. I also wanted to tell you I made my first batch of sugar cookies decorated with royal icing for mother’s day. I was so happy with how they came out. Your instructions and tips were so helpful I don’t think I would have been able to do it without them. Thank you!

  • http://www.tinnedtomatoes.com Jacqueline

    Boy are you psychic! I was just thinking about asking you for frosting tips. The cupcakes look amazing and I love margaritas, so this is the recipe for me :)

  • http://kitchenmeditation.blogspot.com roxan

    These are so cute and perfect for tomorrow… But I’m on a detox this week. What’s a girl to do!?

  • http://ratherbebaking.com laura

    These look great! I work in a cupcake shop and we have several alcohol-related flavors like this. We dip (just the tops of) the cupcakes in the alcohol, then let dry for a couple of minutes before frosting. You can also use a fork to poke a few holes in the top before dipping to absorb more.

  • http://christines-cuisine.blogspot.com Christine

    I love tequila – and margaritas – so these are prefect for me :)

  • http://kattyskitchen.wordpress.com Katty

    Simply gorgeous…and what a great idea to brush the cakes with tequila! Feliz Cinco de Mayo! *<:)

  • Annie

    Hi Laura,
    Thanks for the tips! Those are good ideas.

  • http://nothingbutmaybe.canalblog.com/ Maybe

    I’ve already tried pina colada and mojito cupcakes but I’ve never made margarita cupcakes… Yours look absolutely delicious and I think I’m gonna bake them ! I love cocktail cupcakes !!

  • Kim

    I have recently discovered your blog, and don’t know whether I’m more in love with your fabulous food or your beautiful photography! What do you use for your colored backgrounds in your pictures. I really liked the bright fuschia in your Triple Chocolate Cupcake post the other day and the lime green seen here. Is it fabric? Paper? I’m dying to know. Thanks for sharing your wonderful blog!

  • anabela pereira

    Nice recipe :-)

  • Annie

    Kim,
    It’s a variety of things, but mostly a combination of various colored/patterned cardstock, or colorful table linens/towels, etc. that I have around. This picture was with a green placemat, the cupcakes have a cardstock background.

  • http://mrsregueiro.blogspot.com Krystal

    YUM! I’m making these this week from Shawnda’s recipe, too! Thanks for the tips about the tequila…I always want that flavor to come thru, too!

  • grace

    Your cupcakes look so pretty and I love the frosting.
    Do you have a recipe for a tequila-lime buttercream frosting, not the swiss meringue. I don’t have the confidence or the tools to make it! I just make my frostings with a handheld mixer and it’s a mystery every time I attempt to make frosting, so I’m very skeptical about making the meringue :)

  • Annie

    Grace, just use any regular vanilla buttercream, leave out the vanilla and add lime juice and tequila. I don’t know exact proportions though, you can just do it by taste and consistency.

  • http://kellyskreativekitchen.blogspot.com/ Kelly

    Thank you so much for the information about the tip. I figured that is what everyone uses for decor on cupcakes but I have been lazy and not purchased one yet.

    By the way, do you purchase your baking stuff (tips, bags, cupcake liners, etc) from the grocery store, online or specialty baking store? Do you think they are all similar in price? Thank you!

  • Annie

    Kelly, mine are a combination collected from cooking/baking stores (Williams Sonoma, Sur La Table) arts and crafts stores (Michael’s, Joann’s, etc.) and ordered online. I’m sure the prices vary, I don’t pay much attention honestly.

  • http://onfoodandeating.blogspot.com Holly

    These look fantastic. My coworkers will love them. How many does this recipe make? You say two cupcake pans, so is that 12 or 24? I have both sized pans. Thanks!

  • Annie

    24 cupcakes.

  • http://www.foodessa.com Foodessa

    Hello Annie…once again…very nice cuppies.
    My Mom’s Birthday is around the corner…guess which cocktail drink she prefers???
    I just may surprise her with a small batch of these.
    Now, all I need is a shot of tequila ;o)
    Thanks for sharing and flavourful wishes,
    Claudia

  • http://snacksgiving.blogspot.com/ snacksgiving

    tequila and cupcakes! Couldnt ask for anything better! Lovely

  • http://maninas.wordpress.com/ Maninas

    Gosh – they’re stunning! I love the focus on cream in the photo. They sound delish, too!

  • Shanon

    Annie-

    You. Are. Awesome.

    Happy Eve of Cinco de Mayo!

  • kari

    ooooh i’m drooling those look awesome..I personally love margaritas then again I love cupcakes too what a happy little marriage of yum!
    … okay now i’m licking the screen :)

  • http://morethanamountfull.blogspot.com/ Chef Dennis

    incredible cupcakes!! it is beautiful…i can only imagine how good it tastes

  • Dana

    These look amazing! I just took the second batch of cupcakes out of the oven (1 for work and 1 for school!) I am sure my co-workers and classmates will be very appreciative of the delicious recipe. Thanks!

  • http://justmydelicious.blogspot.com/ Paula

    I love this frosting!

  • Darcys

    A lovely picture and so apt for what I have on th agenda at the moment – a sex and the city evening and I need to make cupcakes so will definitely be giving these a go.
    Regarding the tip size that sooooo many people keep asking you about – the one that gives me the same effect as yours is a WILTON 1M so if anyone asks again, you can give them that size which can be purchased at any baking product store. I agree it must be the most frequently asked question you have!!heehee
    Lovely blog as always and you are a star x

  • Jacqueline

    I was just checking out this recipe at Confections of a Foodie Bride! Last night I decided to make your strawberry cupcakes with this margarita frosting and all my tasters thought they were pretty great. This was my first swiss meringue buttercream and I’m so happy with how it turned out! Thanks for the great recipes (and beautiful photos!).

  • http://bakeitafterall.blogspot.com Meghan

    These are such beautiful cupcakes! The Swiss meringue buttercream looks so velvety. I’ve never made Swiss meringue buttercream before, but I think I need to try it. It’s difficult (for me) to find such a smooth frosting. Haven’t had a chance to comment last/this week, but I’ve loved everything you’ve posted :)

  • http://tideandthyme.com Laura

    This tip seems slightly larger than the 1M…

  • http://www.youtube.com/linnlar Linn @ Swedish home cooking

    Haha, what a great idea! I love it. I will definitely make your cupcakes for next year cinco de mayo. Cheers!

  • http://yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    You’ve combined my two favourite things in the world :) I’m going to have to make these!

  • Natalie

    Do you use regular (granulated) sugar or confectioners? These look Yumm-o.

  • Annie

    Natalie,
    If it says sugar, it means regular sugar. If I mean confectioners’, I always indicate that.

  • http://www.sensiblecooking.org chandani

    The name itself takes me to happy place. Trying this recipe but hopefully will have some frosting left for the cupcake :-)

  • Melissa

    Any tips on making the icing? I do not have a stand mixer, but was able to beat the egg whites & sugar to stiff peaks with a hand mixer. When I added the butter the frosting “broke” and would not go back to a smooth consistency regardless of how long I beat it. My kitchen gets extremely hot when I cook. Would this effect the consistency?

  • Annie

    Melissa,
    It just needed to be beaten longer. Honestly, I don’t think a hand mixer is up to this job. I did have one reader tell me she successfully made Swiss meringue buttercream with a hand mixer, but it took over an hour. No frosting is worth that long in my opinion. The temperature of your kitchen may have delayed the process, but as I said, it always comes back together after the butter is added. I can just take a really long time.

  • http://savedbythebrew.wordpress.com Barista

    With my margarita cupcake I actually inject the straight tequila into the middle while the cake is still warm. Fabulous!

  • http://thelushers.wordpress.com thelushers

    Holy Swiss meringue! These were delicious! The frosting did take awhile, but that smooth, glossy texture was totally worth it!

  • Brandy

    I made these tonight to celebrate after the first test of my second year of med school! They were great! Love your blog!

  • Barb

    So, when we’re talking about the frosting taking “awhile,” just how long are we talking about? My stand mixer has been on high for almost 20 minutes. The frosting is an amazingly smooth and glossy, but I can’t get it to firm up.

  • Annie

    Barb, it can take that long. That’s why I stress that so much.

  • Baker2aT

    Annie,
    Have you ever tried or had any luck using pasteurized egg whites in your recipes? I just hate to waste that many yokes…

  • Annie

    No, eggs are pretty cheap so I don’t worry about tossing yolks or whites – it just doesn’t bother me. Sometimes I save the yolks to make ice cream or pastry cream though.

  • http://culinarychronicles.wordpress.com the culinary chronicles

    Hi Annie:
    I just pulled a batch out awhile ago and had a few challenges. After baking for 22 minutes the toothpick inserted came clean but now it appears that the nice domes are collapsing (also giving a harder appearance). Also my cuppies turned out much more white than your beautiful pale yellow.
    Any thoughts?

  • Annie

    It’s tough to say because I wasn’t there with you. Obviously oven temperatures vary so maybe yours need to bake a little longer. As for the color, I have no idea why it would be different if you followed the recipe.

  • Susan Dawson

    What tip do you use to decorate these cupcakes please?

    Also, could you recommend a fabulous vanilla cupcake using all purpose flour? Would this recipe above work if I simply substitued the lime juice and zest with vanilla bean paste?

    Many Thanks

    Susan

    I absolutely adore your blog!

  • Annie

    Susan, if you actually read the post, I addressed what tip I used. I have three different varieties of vanilla cupcakes to choose from in the blog, but the best use cake flour rather than all purpose. I would not recommend making these minus the margarita flavors. The best are hands down the vanilla bean cupcakes, and it is worth it to buy the cake flour.

  • Meagan

    Came across these cupcakes and am making them for a house-cooling party. I’m so glad you mentioned about the frosting looking curdled. I would have given up if it weren’t for that note. I also filled my cupcakes with a triple sec lime curd to round out the lime flavor, and garnished with candied lime slices and pink salt.

  • Sue Daniel

    Hi Annie…I made the cupcakes last night! Lovely little creations! I brushed the tops with tequila as another visitor had recommended and really enjoyed the flavor that provided!

    I do have a question…I zested and juiced the 3 limes. Since the icing calls for 2.5 tbsp. of lime juice, did you take that away from the initial 3 limes or did you zest and juice additional limes.

    I removed that amount of juice from my original yield and I placed all the zest in the cupcake batter.

    Did I do this correctly? They were very tasty but not as “limey” as I would have wanted.

    I am making the icing this morning and I have butterflies in my tummy!! It’s my first time! I don’t have the corse salt, I am going to use just good ole every day salt..I hope it works! I am about a blink away from doing a buttercream ….HELP!!!

    Thanks!

    Sue

  • Annie

    Sue, it really doesn’t matter which how you get the lime zest and juice as long as you use the correct amounts indicated in the ingredient list. I tend to zest first, then juice to maximize the use out of each lime. If it wasn’t limey enough, add more next time!

  • Becca

    I made these today and they are great!! Did not have any tequilla but had a big bottle of pre-made margaritas so I poked holes in the cakes and poured it on, then used all margaritas and skipped the lime juice in the frosting. They came out pretty darn good and def have less alcohol flavor than straight tequila would- but I am bringing these to work so that is probably for the best.
    For decoration I am sprinkling with white sugar crystals to look like salt and half a little lime slice- so stinkin cute!

    As always – super yummy Annie!!!

  • Laura

    I tried making the frosting last night with only a hand mixer and it was going relatively well until the end when I added the lime juice and tequila. The amount of liquid absolutely destroyed the consistency of the frosting, nothing I could do seemed to help.

    This morning I went out and bought a kitchenaid stand mixer (been wanting one forever anyhow!) and tried to salvage the buttercream I made last night by whipping the living hell out it! Of course, no dice but I had to try after investing so much time into it last night.

    So, I’m at it again today from scratch but am still extremely weary of the amount of liquid flavoring this recipe is calling for (recommend total of 4 and a half to 6 tbsp depending how boozy & limey you wanted it)! Think I’ll try adding lime zest instead of the juice and very little tequila to the frosting, as I am brushing the cakes heavily with the tequila.

  • Annie

    If the frosting was the right consistency before adding the liquid, it should not have caused such a problem. It sounds like maybe it wasn’t quite where it needed to be beforehand. I added exactly the amount of liquid listed here, and as you can see in the pictures, the frosting held up very well.

  • Meg

    Hi Annie!
    This recipe is fabulous and is the perfect ending to my husband’s birthday party next weekend!

    My question- I made the frosting exactly to your specifications and it turned out great, but it seemed to be a bit melted after I piped it onto my cupcakes. They were completely cooled, but it is very warm here right now. Do you think it is merely a temperature issue or do I need to mix the frosting even longer to make it hold up better?

    Thank you Annie!

  • Annie

    Sounds like you didn’t beat it quite long enough.

  • http://www.wix.com/dmotley/gateauxpardanielle Danielle

    The large star tip is a 1M tip

  • Annie

    Danielle,
    The tip I use is actually not a 1M tip. It has actually caused quite a lot of controversy within my blog. One reader actually accused me of keeping the tip a secret! The 1M is similar, but apparently doesn’t have quite the same results as the one I use (mine is from Williams Sonoma).

  • http://www.wix.com/dmotley/gateauxpardanielle Danielle

    I forgot, I actually molded my 1M tip (by pressing the pointed parts at the top closer together so the opening is not as large) and it produces the same lovely swirls as yours.

  • G

    I am so excited to try this recipe. Thank you so much for all the info on your site. Its just wonderful!!!!!!!!!!!!!!!

  • Amanda & Mickey

    Hi Annie,

    We just finished making your margarita cupcakes, and while they taste AMAZING, we keep having problems with the cupcakes pulling away from the liners they’re in! We’ve tried several different kinds of liners (paper, foil, etc) and even the regular and convection bake settings on the oven. Do you have any suggestions to keep them from doing this?

    By the way, we LOVE your website – thanks so much!

  • Annie

    I get this question a lot about various cupcakes and unfortunately I don’t have a good answer. I have never had this problem and I really don’t know what causes it. My assumption would be the type of liner, but I use different liners all the time and have never experienced this. Sorry!

  • Christi

    I had an issue with the icing. I followed the directions to a “T” and got pretty peaks when whipping before adding the butter. After adding the butter, the icing broke and with a Kitchenaid stand mixer on high setting could not get it to change. I finally turned off the mixer when it got hot and I could smell electrical burning.

    I went back to the store and bought some store icing and whipped in some tequila and lime oil and it was great!

  • Annie

    You can read my FAQ page on Swiss meringue buttercream. The mixer doesn’t have to be on high speed, so you may turn it down to avoid overworking.

  • Kristin

    These are amazing! After a failed first attempt with the cupcakes themselves.. (they don’t turn out very well if you use baking soda instead of powder..) I was determined to make a second batch work for my work potluck tomorrow. The second batch turned out so AMAZING!! If your frosting isn’t firming up, just keep going! I beat mine for about 25-30 minutes or maybe even more..until it finally turned into pure deliciousnes…well worth the wait! Be patient!

  • http://foodfashionandflow.blogspot.com/ foodfashionandflow

    My My My! Those look amazing! I can’t wait to try them!

  • ocgrrl

    Hi, just a bit of feedback: I did these last night and they were really hard! Plus they didn’t come out very good and I am an intermediate to advanced cook. I also burned out my motor on my mixer.. it was a cheap mixer but still. I think you should probably warn people that this is not for the novice! Maybe have a difficulty label or something?

    I am not trying to be negative, I’m sorry. I know didn’t do anything wrong, I followed this recipe to the T and it was really hard. The frosting didn’t come out but basically like fluffy butter. I’m sorry :(

  • Annie

    You have to keep beating the frosting. There is a whole section on the FAQ page about this type of frosting. I wish you hadn’t given up!

  • amanda

    Annie, I would love to make these for a cinco de mayo party coming up. BUT I only have a hand held mixer with one type of attachment. No whisk or paddle. Should I go ahead? Please let me know any suggestions you might have! Thanks!

  • Annie

    I don’t know, I think it’s very possible you might burn out the motor of your hand mixer. I talk about it a little on the FAQ page. I think at least one reader has done it successfully before, but I can’t guarantee it.

  • ocgrrl

    Well, my motor burned out!! Cheap machine. I will try again, I did read the part about the beating!

  • Annie

    Oh no! What a bummer.

  • Kristen

    So excited to try making these tonight for cinco de mayo!!

  • http://paperwhitesblog.blogspot.com Alison

    Thank you for this wonderful recipe that I can’t wait to make. I need to make a few w/o tequila in the frosting for some very special nephews – should I increase the amount of lime juice to desired consistency in lieu of the tequila?

  • Annie

    No, I wouldn’t change anything – just omit the tequila.

  • http://paperwhitesblog.blogspot.com Alison

    Thanks, Annie! I followed your recipe (and did omit the Tequila for the kids) and they were a hit. Really helpful to read your tips on Swiss Buttercream frosting before attempting, too.(btw: we served them up at a surprise fiesta for my husband over the weekend – a few pics are posted on my blog. Thanks again!).

  • Stacie

    These look adorable! I will be making several batches to take the the Jimmy Buffett concert that I’m going to next weekend! Thanks for sharing!

  • Kim

    Do you have a measurement for the lime juice in the batter? Limes come in lots of different sizes.

  • Annie

    No. It won’t make that big of a difference either way :)

  • Hannah

    This recipe sounds fabulous! Unfortunatley I do not drink alcohol, is it alright if we don’t add the tequila? Or would it change the main flavors of the cup cake?

  • Anonymous

    Please see the FAQ page.

  • Lovemycuppycakes

    I make the same cupcake but I put lime curd in the center and then sprinkle it with crushed pretzels. It is AMAZING!

  • Bmathis07

    I just made these for a friend as a going away present and my goodness they are good! The tequila was too strong for my liking but I know my friend is going to love them. Love Love your blog and have a great day!

  • http://www.facebook.com/people/Machel-Stair-Hogan/713947702 Machel Stair-Hogan

    Annie, this is yet another wonderful recipe!

    I had to add more butter to the buttercream. It seemed no matter how much I whipped it (I was upward of 45 minutes), it just wasn’t coming together like the other recipes you have. I had added one more stick, and then it came together perfectly. Trial and error I suppose :-)

    I omitted the tequila in the frosting, since I needed some that were non-alcoholic. Instead, on the ones for the adults, I brushed on a pre-made margarita that had a good tequila flavor to it. I then topped the cupcakes with a lime zest and coarse salt mixture.

    I love the texture of these, and everyone complimented on how moist they are (even the ones without the added margarita!). I will definitely make these again!!

  • Bmathis07

    Ok I had one of the cupcakes I had left over and the tequila flavor had mellowed out a lot the next day…very good :-)

  • http://highaltitudecupcakes.blogspot.com/ kelly

    Saw your Margarita Recipe on another blog and clicked back to this link and saw that the recipe was not modified one bit, so I corrected my blog to reflect the source!

    I really enjoyed this recipe and modified it only for high altitude. Oh and added tequila to the cupcake base. Thank you for sharing your passion with us!

    http://highaltitudecupcakes.blogspot.com/2012/02/margarita-cupcakes.html

  • Anonymous

    Glad you enjoyed them!

  • Sue

    Just served these up today at a birthday (adults) party. They were a hit with everybody ! I did brush the cupcakes with tequila and I sprinkled a few grains of coarse salt on the top of each one as well. The only thing I would do different next time is increase the buttermilk a bit as the cupcakes came out quite dense. Perhaps I mismeasured somewhere along the way but I don’t really think so. This is a more time consuming type of cupcake but well worth the effort. Thanks for sharing the recipe :)

  • Tet028

    hi there! Attempted to make this and everything was going smoothly not until I added the butter to the buttercream…..it’s been mixing for the last half an hour and it’s still the same.what can I add ?

  • annieseats

    Probably too late now, but you can see on the FAQ page regarding SMBC – you just have to keep mixing. It can take that long. Don’t add anything else.

  • http://profile.yahoo.com/FAC64ANVM4SMWNH3E7SGAN4LMQ lovely

    Hi Annie, is this an open star or closed star tip? I have two LARGE star tips but one is open and one is closed for some reason

  • annieseats

    It’s closed. Enjoy!

  • http://profile.yahoo.com/32T24LQEMUO5Y3NUP42POGYPQI Katy

    I made these Wednesday for an early Cinco De Mayo/Birthday party, and they were AMAZING. We found that after sitting out during the few hours the party was going, they were ever better late that night! I took the leftovers to my office today and they were devoured. Thank you for sharing, I will be making more flavors of your cupcakes in the coming weeks!

  • Oohsookie

    Could this possibly be made into a cake and what time of filling would you use? If so what would the measurements be?

  • annieseats

    Please see the FAQ page. Thanks.

  • Wmisch

    I made these for my Girlfriends birthday party and all the guests were AMAZED! A few people said they are the best cupcake they’ve ever had! Thanks for the great recipe!

  • HollyBerry3000

    My egg white mixture is not forming any peaks. I have been mixing it for about 20 minutes but it’s still soupy. Should I add the butter or is it ruined?

  • annieseats

    Egg whites don’t form peaks when either there is liquid in the mixing bowl or additional fat in the bowl. Humidity can also play a role. If the egg whites do not form peaks, you should start over with a clean bowl and new egg whites. Good luck!

  • rm

    Hi Annie,
    I made these last weekend with a few modifications. I filled them with your Lime Curd (http://annies-eats.com/2012/03/22/key-lime-curd/) and used your buttercream frosting (with a bit of triple sec and tequila instead of the vanilla) because I don’t have a stand mixer.. yet (Mr. and Mrs. Claus have already been informed that is what I want for Christmas). Very yummy, and obviously quite limey.

    Thanks for all the recipes; I like having a solid starting point from which to mix, match and improvise :).

  • Mariam Metwally

    These are so adorable! I want to make a batch but I can’t have alcohol so i’ll just omit it and maybe turn it into a monitor cupcake with a lovely lime and mint tang!

  • Mariana González

    Hi! I was wondering if the sugar used for the frosting is normal granulated white sugar, or confectioners sugar. Thanks in advance!

  • annieseats

    If not otherwise indicated, you can assume sugar = granulated sugar. Hope that helps!

  • Amanda

    Same thing happened to me. I kept mixing and mixing, but it seemed to just get more runny. I thought that the butter might be getting too warm, so I popped the frosting into the fridge for about 15-20 minutes to cool off ( I was determined not to throw away all that work!). When I took it back out, it came together like magic in less than a couple minutes. I was so excited I literally starting jumping up and down.

  • Wendy Benoit

    I made these recently for my bookclub in honor of Cinco de mayo and they were a hit! The frosting was all set until my last tablespoon of tequila when it turned into a combination of both curddle and liquid! but I did not panic because I had read all the comments and watched the “what to do videos” so I refrigerated it for about 10 minutes and tried again and it came together within 5 minutes.
    Thanks for the recipe!