These margarita lime curd filled cupcakes are a drink in dessert form. Packed full of flavor, filled with homemade lime curd and topped with lime zest frosting.
Welcome to the very first Secret Recipe Club! Want to know what this club is all about? Well it’s simple. Each month you are “assigned” a participating food blogger to make a recipe from. Choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified.
Now, onto my secret blogger and what I made. I was given the lovely Suzanne from Thru The Bugs On My Windshield. After looking at all her delicious recipes I decided to settle on her scrumptious looking Grand Gold Cupcakes.
I couldn’t resist the urge to pick a dessert recipe! Want to know why they are called “Grand Gold Cupcakes?” It’s because they have a little Grand Marnier and a little Jose Cuervo Gold Tequila….oh yeah! I stayed true to the recipe with the only exception of filling it with some lime curd. I had made some a couple days before and couldn’t resist the urge to use it in the cupcakes. I’m glad I did….it was amazing! I started calling these little gems Margarita Cupcakes because that is what they reminded me off….yum. Give them a whirl….I know you won’t be disappointed!
Enjoy!!!
Margarita Lime Curd Filled Cupcakes
Margarita lime curd filled cupcakes are a drink in dessert form. Packed full of flavor, filled with homemade lime curd and topped with lime zest frosting.
Ingredients:
For Cupcakes:
- 3/4 cup (12 tablespoons) unsalted butter - room temperature
- 1-1/2 cups powdered sugar
- 3 teaspoons finely grated orange peel
- 2 large eggs
- 1-1/4 cups self-rising flour – divided*
- 1/4 cup buttermilk
- 3 tablespoon gold tequila
- 2 tablespoon Grand Marnier
- Lime curd
For Lime Zest Icing:
- 3/4 cup powdered sugar
- 1 package cream cheese (8 oz)
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon vanilla extract
- 1/4 cup whipping cream
Source: Thru The Bugs On My Windshield
Directions:
For Cupcakes:
Preheat oven to 350 degrees F.
Insert paper liners in 12 muffin cups.
In large bowl, using an electric mixer, beat butter, 1 1/2 cups sugar, and 3 teaspoons orange peel until blended, then beat until fluffy and pale yellow. Add eggs, one at a time, beating to blend after each egg. Beat in half of flour. Add buttermilk, tequila, and Grand Marnier. Beat to blend. Beat in remaining flour. Divide batter equally among the 12 cups and bake for about 20 minutes, or until a cake tester inserted comes out clean. Let cupcakes cool before filling with lime curd and then top with Lime Zest Icing.
To fill the cupcakes with lime curd (I put mine in a piping bag) gently angle your knife and cut a circle out of the middle of the cupcake. Take the center out (it will look like a cone), cut off the bottom, leaving just the top. Fill the cupcake with lime curd and place the top back on the cupcake. For a great step by step tutorial with pictures please click here.
For Icing:
In stand mixer bowl, blend sugar, cream cheese, lime juice, lime peel, and vanilla; then pulse. Blend in enough whipping cream to form thick but spreadable icing. Ice cupcakes. Garnish cupcakes with orange zest, lime zest and/or turbinado sugar.
*If you cannot find self-rising flour you can use all purpose flour and add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.