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Margarita Cupcakes with Keylime Icing

May 23, 2008

I’ll be in Santa Barbara this weekend with my Fiance and his family. Truth be told, I have no idea how to bake, but I plan to make these Margarita Cupcakes for the dessert. There will be lots of help in the kitchen so these are doable. These are perfect for a holiday weekend. Grown up cuppies! What a great cupcake!


Margarita Cupcakes with Keylime Icing

Margarita Cupcakes

  • 1 package (18.25 oz. white cake mix (no pudding in the mix)
  • 1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
  • 3 egg whites
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated lime zest

Yield: Makes 24 cupcakes. Directions

  1. Preheat oven to 350 F. Line standard muffin pan with baking cups.
  2. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
  3. Stir in lime zest; mix completely.
  4. Fill prepared pans 2/3 full.
  5. Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
  6. Cool in pan on cooling rack 5-8 minutes.
  7. Remove cupcakes from pan; cool completely.
  8. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist,

Key Lime Cream Cheese Icing

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 2 tablespoons key lime juice
  • 1 teaspoon key lime zest or lemon zest
  • 4-5 cups confectioners’ sugar

Yield: Makes about 3 cups icing.

  1. In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
  2. Add 4 cups confectioners’ sugar, one cup at a time; continue beating until light and fluffy.
  3. If icing is too thin add additional confectioners’ sugar 1 tablespoon at a time.


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