Strawberry Margarita Cupcake Recipes

STRAWBERRY MARGARITA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
• In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
• Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

STRAWBERRY MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees and spray your three (8 inch) round cake pans with cooking spray, set aside.
• Using a standing mixer, beat together the cake mix, egg whites, water, and canola oil until combined.
• Whisk in the lime juice, and lime zest until incorporated.
• Divide the batter evenly between the three prepared cake pans.
• Bake in the oven for 25-28 minutes or until a toothpick comes out clean.
• Allow to cool completely.
• Using a standing mixer, combine all ingredients into the mixer and beat until combined, smooth and stiff with peaks.
• Scoop 1 Cup of frosting into the piping bag and set aside
• Using the cake leveler, remove the domes from the cakes to level them out
• Place one cake round onto the cake board
• Scoop 1 Cup of frosting onto the cake and smooth evenly
• Place the second cake round onto the top of the frosting
• Scoop 1 Cup of frosting onto the second cake layer and smooth evenly
• Place the last cake round onto the top of the frosting
• Using the remaining frosting, frost entire cake
• Pipe dollops of frosting onto the top of the cake
• Place Lime and strawberry slices onto the frosting
• Zest a lime all over the top of the cake
• Place into the fridge for an hour to allow the frosting to harden up a bit
• Cut into slices and enjoy!

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix, egg whites, oil, water and margarita mix. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Stir lime zest into the Cool Whip®. Frost cooled cake and refrigerate until serving.

STRAWBERRY MARGARITA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
• Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
• Fold in the flour mixture until just incorporated. Do not overmix.
• Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
• Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.

STRAWBERRY MARGARITA CUPCAKE

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• 2. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• 4. In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
• 5. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

STRAWBERRY LIME MARGARITA CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 300 degrees F. Line cupcake pans with cupcake liners. Sift the flour, baking powder and salt together in a bowl and set aside.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time.
• After adding all the eggs, scrape down bowl and add the milk, dry ingredients and the lime zest. Mix on low until well incorporated. Scrape down the bowl again and turn up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time. Mix in green food coloring until you reach a nice lime-green color (darker or lighter, to your preference).
• Fill the cupcake liners about three-quarters full with batter.
• Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through and a toothpick inserted into the center comes out clean.
• Cool the cupcakes completely on a wire rack before frosting.
• Frost cupcakes using a piping bag and tip (I used Wilton 1M tip) and garnish, if desired, with lime wedge and/or cut up paper straws.
• Frosting:
• Place softened butter, strawberry syrup, tequila (if you don't do alcohol, use any clear extract) and vanilla in a large bowl.
• Using a mixer, beat on high speed until the mixture is light and fluffy and lumps have disappeared.
• Add the powdered sugar and mix on low speed to blend.
• Once the sugar has begun to incorporate into the butter, mix on high speed for 1 - 2 minutes until the buttercream is completely smooth. Taste the buttercream to test the strawberry flavor, adding another Tablespoon of strawberry syrup if necessary, for a stronger taste. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Add enough water to strawberry margarita mix to measure 1 1/4 cups.
• Beat cake mix, drink mix, oil, and egg whites in large bowl on low speed 2 minutes.
• Pour into pan.
• Bake 28 to 33 minutes or until toothpick comes out clean.
• Cool completely, about one hour or longer.
• Gently stir lime peel into whipped topping, then frost the cake.
• Then garnish with limes or strawberries if you like.