Tequila Cupcakes Recipes

TEQUILA CUPCAKES

Tequila Cupcakes image

"Adult" cupcakes that taste different, in a good way; try them with lime icing and sour gummy worms! They taste especially good after you've finished off the extra tequila ;)

Provided by selfmadegirl

Categories Dessert

Time 32m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup lime juice
1 1/2 teaspoons lime zest
1 cup skim milk
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla extract
3/4 cup Splenda sugar substitute
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees, and line muffin tin.
Mix wet and dry ingredients seperately, then together.
Fill cupcake liners and bake for about 22 minutes.

Nutrition Facts : Calories 101, Fat 4.7, SaturatedFat 0.4, Cholesterol 0.4, Sodium 150.7, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.3

CHOCOLATE-COFFEE TEQUILA CUPCAKES

Chocolate-Coffee Tequila Cupcakes image

The amount of liquid in the batter - plus tequila that will need to evaporate - means that these will take longer to fully cook than most cupcakes. But, I believe, they're worth the wait.

Provided by Late Night Gourmet

Categories Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 19

Ingredients

2 1/4 cups flour (for cake)
1 cup white sugar (for cake)
3/4 cup cocoa powder (for cake)
1 1/2 teaspoons baking powder (for cake)
1 teaspoon salt (for cake)
1 cup low-fat buttermilk (for cake)
1/4 cup coconut oil, heated until liquefied (for cake)
2 ounces tequila, blanco (clear, for cake)
1/4 cup lime juice (for cake)
1 cup light brown sugar, lightly packed (for cake)
6 ounces black coffee, cooled (for cake)
2 eggs, lightly beaten (for cake)
2 teaspoons vanilla extract (for cake)
1/2 cup coconut oil, heated until liquefied (for frosting)
2 cups confectioners' sugar (for frosting)
6 tablespoons skim milk (for frosting)
1 teaspoon vanilla bean paste (for frosting)
1/4 teaspoon kosher salt (for frosting)
1/2 cup coconut flakes (for frosting)

Steps:

Preheat oven to 350°F. Line cupcake pan with paper liners.
Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).

Nutrition Facts : Calories 235.2, Fat 8.3, SaturatedFat 6.8, Cholesterol 16, Sodium 171.9, Carbohydrate 39.8, Fiber 1.4, Sugar 28.3, Protein 2.9

MARGARITA CUPCAKES

Margarita Cupcakes image

Easy and delicious cake made from box mix, soda, and margarita mix. I added some green and yellow food coloring for fun.

Provided by Krystallynn

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
½ cup butter, melted
3 eggs
½ cup lime margarita mix (such as Jose Cuervo®)
1 egg yolk
¾ cup lemon-lime soda
1 ½ (1.5 fluid ounce) jiggers tequila (such as Jose Cuervo®)

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 16 g, Cholesterol 42.3 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 158.8 mg, Sugar 8.9 g

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