Strawberry Margarita Cupcakes Recipes

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STRAWBERRY MARGARITA CAKE



Strawberry Margarita Cake image

Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h43m

Yield 12

Number Of Ingredients 6

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker™ Super Moist™ white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired

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.

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 g, TransFat 0 g

STRAWBERRY MARGARITA CUPCAKES



Strawberry Margarita Cupcakes image

Move over, granny's rum balls. There's a hip new boozy dessert in town. Betty Crocker™ Super Moist™ white cake mix, bottled strawberry margarita mix and tequila are the secret to a sensational grownups-only treat.

Provided by By Angie McGowan

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup bottled strawberry margarita or daiquiri mix
1/3 cup vegetable oil
1/4 cup tequila
3 egg whites or whole eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
2 to 3 tablespoons bottled strawberry margarita or daiquiri mix
12 slices lime, each cut in half

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.

Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 0 g

STRAWBERRY LIME MARGARITA CUPCAKES



Strawberry Lime Margarita Cupcakes image

Strawberry Lime Margarita Cupcakes full of lime, tequila and strawberry icing. They are the perfect dessert to celebrate any day of the week.

Provided by Ashley

Categories     Dessert

Time 50m

Yield about 22-24 cupcakes

Number Of Ingredients 17

Cupcakes:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 sticks (1/2 pound) unsalted butter
2 cups granulated sugar
6 eggs
2 tablespoons lime zest
½ cup milk
green food coloring, a few drops to get a nice lime green color
lime wedges and a cut up paper straw, for garnish
Frosting:
1 cup butter, softened
6 Tablespoons strawberry syrup
1 teaspoon vanilla extract
3.5 cups powdered sugar
2 tablespoons tequila (if you don't do alcohol, use any clear extract or leave it out)

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 CUPCAKES RECIPE



Strawberry Margarita Cupcakes Recipe image

These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!

Provided by Becky Hardin - Easy Dessert Recipes

Categories     Cake

Time 24m

Number Of Ingredients 12

1 pint strawberries
1 tablespoon water (14 grams)
2⅔ cups all-purpose flour (320 grams)
1 tablespoon baking powder (4 grams)
1¼ teaspoons kosher salt (4 grams)
¾ cup unsalted butter (170 grams, room temperature (1½ sticks))
1 cup granulated sugar (200 grams)
½ cup Greek yogurt (114 grams)
4 large eggs (200 grams, room temperature)
Strawberry Tequila Lime buttercream ((click for recipe))
2 limes (sliced, for garnish)
15 strawberries (for garnish)

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.

Nutrition Facts : ServingSize 1 cupcake, Calories 377 kcal, Carbohydrate 56 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 356 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 7 g

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