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Margarita Cupcake with Pretzel Crust and Tequila Buttercream

Ingredients

Pretzel Crust

  • 1 1/2 cups crushed pretzels
  • 6 tbsp butter, melted
  • 2 tbsp granulated sugar

Margarita Cupcake Batter

  • 2 1/3 cup flour
  • 1/4 tsp salt We used sea salt
  • 2 1/2 tsps baking powder
  • 1 1/4 cup granulated sugar
  • 2 tbsps lime zest
  • 1 cup butter, room temperature/softened
  • 3 eggs
  • 1 tbsp butter, melted
  • 2/3 cup sweet and sour mix

Tequila Buttercream

  • 1 cup butter, room temperature/softened
  • 3 tbsps tequila We used 1800 blanco
  • 4 cups powdered sugar May need additional 1/2 cup.
  • Zest of one lime

Instructions

  1. Preheat the oven to 350 degrees.

  2. Put 24 cupcake liners in pans.

  3. Mix the crushed pretzels, butter and sugar together.

  4. Place 2 tbsps of mixture into the bottom of each cupcake liner. Press down to fill any gaps and compact to make it hold together.

  5. Bake for five minutes. Remove from oven and cool.

  6. While pretzel crusts are cooling, begin making the batter.

  7. Mix dry ingredients (flour, salt and baking powder) in a bowl.

  8. In larger mixing bowl, whip butter for 30-45 seconds until fluffy.

  9. Add in the sugar and lime zest. (If you've infused the sugar with the lime zest prior, this step is easier and you'll have a richer lime flavor.)

  10. Mix for approximately 30 seconds until sugar, zest and butter is thoroughly combined.

  11. Add eggs, one at a time, beating after each addition.

  12. Add 1/2 of the dry ingredient mixture. Gently mix until just combined.

  13. Add the sweet and sour mix and melted butter. Gently mix until combined.

  14. Add remainder of dry ingredient, and mix again until just fully combined. Do not overmix.

  15. Drop one ice cream scoop into each cupcake liner on top of the cooled pretzel crust.

  16. Bake at 350 degrees for approximately 15-18 minutes. (This will depend on your oven; mine took 16 minutes.) Check to be sure thoroughly but not overbaked. Remove from oven and cool thoroughly.

  17. Once the cupcakes are entirely cool, zest the additional lime. Set aside.

  18. Mix softened butter for approximately 45 seconds until very fluffy. (If you have the whip attachment, use it.)

  19. Add 3 cups of powdered sugar to mixing bowl. (A stand mixer is very helpful when making buttercream.) Mix until combined, but it will get thick, and when it does, stop and add the 3 tbsp of tequila.

  20. Mix a little more and add the remaining cup of powdered sugar. If the frosting is too soft, add up to 1/2 cup more of powdered sugar, but add in small portions. If it's too thick, the only way to fix it is to add a small bit more of tequila but you can go back and forth on this so do small doses to make it work on the first try!

  21. Place frosting in large piping bag with your choice of tip and decorate! Immediately sprinkle with the lime zest.