Community Pick
Margarita Cupcakes With Key Lime Icing
photo by Erin M.
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 517.37 g box white cake mix (no pudding in the mix)
- 283.49 g can frozen margarita mix, thawed (undiluted)
- 3 egg whites
- 29.58 ml vegetable oil
- 14.79 ml grated lime zest
-
FOR ICING
- 118.32 ml unsalted butter, softened
- 226.79 g package cream cheese, softened
- 29.58 ml key lime juice
- 4.92 ml key lime zest or 4.92 ml lemon zest
- 946.36-1182.95 ml confectioners' sugar
directions
- In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
- Stir in lime zest; mix completely.
- Fill prepared pans 2/3 full.
- Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
- Cool in pan on cooling rack 5-8 minutes.
- Remove cupcakes from pan; cool completely.
-
FOR ICING:
- In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
- Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
- If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
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Reviews
-
Excellent. The flavour is not too strong - just right. I made these into little cocktail cupcakes, complete with a little slice of lime, white decorating sugar to represent the salt and a little green straw. They were a hit. Note: I also used this same recipe and substituted Strawberry Daiquiri mix and they were equally delightful.
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These are awesome! I agree that it would help to have the oven time in the recipe, so a big thank you to the previous reviewers for their fabulous suggestions. I baked mine for 20 minutes at 325 and they came out perfectly. I was using leftover margarita mix that had already been mixed with tequila, and they came out great (wanted to do something besides make more margaritas with it!)! I also took the suggestion to halve the icing, and I'm so glad I did. I only used 3 tablespoons of butter, 3 oz of cream cheese, and about 1 1/2 c of confectioners' sugar, keeping the lime juice and zest the same, and I still had too much icing. I discovered the leftover icing was delicious used as a dip for strawberries!
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Tweaks
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These are *excellent* in terms of flavor. I am giving one less star b/c there is no oven temperature indicated. I used 350, the temp on the cake-mix directions, and a few of my cupcakes near the back of the oven were overcooked in 24 min. I think I'd reduce the temp to 325 next time? I used a cheap, store-brand cake mix and a can of frozen limeade instead of margarita (the ingredient list is almost identical). I halved the butter/cream cheese/confect sugar for the icing but left the key lime amount the same, and it was the perfect amount. I think I would've had a lot left if I'd made the full 8 Tbsp/8oz. These are moist and full of delicious, tart lime flavor. I'll make these again.
RECIPE SUBMITTED BY
xpnsve
Portland, Tennessee
SoCal transplant who pulled up her roots and moved alllllllllll the way to TN!