Strawberry Margarita Cupcakes

Let me start by saying that these are some of the best cupcakes I've ever made. And I'm a pretty harsh self-critic.  I knew I was going to make a margarita cupcake for Cinco de Mayo since I've seen them many times on different blogs and recipes sites and hadn't tried them yet.  I normally prefer a regular margarita on the rocks in regards to the drink, but these were so fun and taste like fresh strawberries with a hint of tequila.  Yum!

Many recipes I came across used a box mix, which I hardly use anymore because of all the added chemicals and junk. So I tweaked a vanilla cupcake recipe I had used for some baby shower cupcakes last week (I've actually made a quite a few baby shower cupcakes lately and my first set came out dry, but I tried a new recipe for the second set and they were really good!).  I kinda guessed on how much tequila and lime juice to use. Next time I may add just a touch more tequila in the cupcake batter, but overall these were pretty close to perfection! If only I were sitting on the beach somewhere in Mexico sipping on a real strawberry margarita....

Ingredients
Cupcakes
1 cup regular sugar
1 3/4 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup unsalted butter at room temperature
2 large eggs, room temp
1/3 cup sour cream
1/4 cup vegetable oil
1/3 cup + 1 Tbsp whole milk
3 Tbsp tequila
1 1/2 Tbsp lime juice
Directions
1. Pre-heat oven to 350
2. In a stand mixer (or medium size bowl), mix together the cake flour baking powder, baking soda, salt, and sugar
3. Add in the butter and beat for about 3 minutes on medium-low. The mixture should be crumbly
4. In another small bowl, whisk together the eggs, sour cream, vegetable oil, tequila, and lime juice
5. Add the egg mixture to the dry ingredients until just combined
6. Slowly pour in the milk and mix on low speed until just combined (batter will be runny)
7.Fill prepared cupcake pans and bake for about 14-16 minutes or until toothpick comes out clean

Strawberry filling
1 16 oz container of fresh strawberriees
1/8 cup sugar
1/2 lime, juiced
1 1/2 Tbsp cornstarch
pinch of salt

1.Hull and cut the strawberries into small pieces.
2.Place into small bowl and sprinkle with sugar.

 Let sit for about an hour and then strain the juice into a 1/2 measuring cup (you probably won't get a full 1/2 cup of juice so add a little water to fill the rest).
3.Add strawberry juice to small saucepan and add in the lime juice cornstarch (mixed with a little water so it doesn't clump up) and salt)
4.Cook on medium heat and stir constantly until mixture because thick.
5. Add mixture to the reserved strawberry peices and then pulse in a food processor until smooth (I just used my immersion blender which worked pretty well).
6. Cool mixture completely

6. Add mixture to decorating bag and pipe into cupcakes
*I cut the holes out of my cupcakes with an apple corer which was pretty easy to do

Strawberry tequila frosting
1 Stick (1/2 cup) butter
1 1/2 Tbsp tequila
1/2 Tbsp lime juice
3 Tbsp Strawberry puree (5 or 6 medium strawberries that have been run through the food processor until smooth)
3 cups powdered sugar
Pinch of kosher salt

1. Cream butter
2. Add in the tequila, lime juice, strawberry puree and a pinch of salt
3. With mixer on low, slowly add in the powdered sugar.
4. Mix for a few minutes or until mixture comes together. If it seems to runny add a little bit more powdered sugar.

5. Spread or pipe onto cooled and filled cupcakes. Roll in pink decorating sugar and serve with a sliced strawberry and lime

*tip: if using fresh fruit on top, you may want to dry it off first so it doesn't get runny and make the icing and cupcake soggy.  If you have more cupcake than you need, I would store the icing in the fridge and decorate when ready to eat (icing may need to sit out for a minute to be spreadable)



Recipe sources:
Cupcake base: adapted from Cupcake Project
Strawberry filling: adapted from Strawberry Sue
Icing: Harper's Original