Margarita Cupcakes Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Place the coarse sugar or salt (for rimming) on a small plate if you will rim the cupcakes before serving.

Whisk the dry ingredients: in a medium bowl combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to blend evenly.

Combine wet ingredients: in a large bowl whisk the melted butter, eggs, milk, lime juice, lemon juice, scotch, lime zest, and vanilla until smooth.

Incorporate dry into wet: add the dry ingredients to the wet mixture in two additions, gently folding until just combined. Do not overmix; a few small lumps are fine.

Portion batter: spoon or use an ice cream scoop to fill each cupcake liner about two-thirds full (roughly 3 tablespoons each).

Make the swirl: combine the cranberry juice and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat, stir in lemon juice and grenadine. Let cool to lukewarm.

Add swirl to batter: using a small spoon or dropper, deposit about 1/2 teaspoon of the cooled cranberry-grenadine mixture into the center of each filled cupcake. Use a toothpick to gently swirl it into the top layer of batter without reaching the tin bottom.

Bake: bake the cupcakes in the preheated oven for 16–20 minutes, or until a toothpick inserted into the cake (away from the swirl) comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.

Cool: remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes) before frosting.

Make syrup: in a small saucepan combine sugar and water and bring to a gentle simmer until sugar dissolves (about 2 minutes). Remove from heat and stir in gilka kummel liqueur and lime juice. Let cool slightly.

Brush cupcakes: when cupcakes are still slightly warm or at room temperature, brush about 1 teaspoon of the kummel-lime syrup over the top of each cupcake to add moisture and the kummel flavor. Allow syrup to absorb (5–10 minutes).

Beat butter: in a large bowl with an electric mixer, beat the room-temperature butter on medium speed until creamy, about 1–2 minutes.

Add sugar and liquids: gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud. Add lime juice, scotch whisky, salt, and heavy cream. Once sugar is incorporated, increase speed to medium-high and beat until light and fluffy, 2–3 minutes. Add more cream 1 teaspoon at a time if needed to reach a pipeable consistency.

Adjust color (optional): if desired, add a small amount of green food coloring to achieve a pale margarita-like hue and beat until evenly colored.

Fill a piping bag fitted with a large round or star tip with the buttercream.

Rim (optional): lightly moisten the outer edge of each cupcake top with a tiny bit of lime juice and press the edge into the coarse sugar or salt to create a margarita-style rim. This is decorative and optional.

Frost cupcakes: pipe or spread about 2 tablespoons of buttercream onto each cupcake, creating a small peak in the center.

Garnish: place a small lime wheel or wedge and a dried cranberry on top of each frosted cupcake. If you like extra sparkle, drizzle about 1/4 teaspoon of remaining cranberry-grenadine onto the frosting for color.

Serve: allow the assembled cupcakes to rest 10–15 minutes so flavors meld. Store leftover cupcakes in an airtight container at room temperature for up to 24 hours, or refrigerate up to 3 days (bring to room temperature before serving).