Happy Cinco de Mayo weekend! I have been waiting all week for today because a lot of great friends are coming over to celebrate with amazing Mexican food and yummy drinks! We are going to have a huge buffet of appetizers for lunch, and a tri-tip and chicken taco bar for dinner! I have a ton of food planned and everyone is bringing more food and drinks, so it will be a perfect day! Tick tock, tick tock…waiting for 2:00!!!
Strawberry Margarita Cupcakes with Tequila Cream Cheese Frosting will be one of our awesome desserts and they are not only festive, but scrumptious and full of excellent flavor! After some fun Pinterest searching, I came across many great recipes, but decided to modify In the Kitchen with Shiela T’s recipe for the cupcakes and use Beyond Frosting’s recipe for the frosting! I must say, the combination is incredible! These cupcakes will be perfect for Cinco de Mayo and any summer party! It’s ok to eat dessert first, right? I might have to sneak one or two before all the appetizers are ready.
Have a fabulous Cinco de Mayo weekend!
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Ingredients
Strawberry Margarita Cupcakes
- 1 box dry white cake mix
- 2 .30 oz dry sugar free strawberry jello mix
- 3/4 cup bottled strawberry margarita mix
- 1/3 cup vegetable oil
- 1/2 cup tequila
- 3 eggs
Tequila Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 2 tbsp Tequila
- 1 tbsp lime juice
- zest from 1 lime
- optional-white sparkling sugar
Instructions
Strawberry Margarita Cupcakes
- Preheat oven to 350°
- Line cupcake muffin tins with paper cups (20-24)
- Beat all cupcake ingredients with an electric mixer on low speed for 30 seconds Scrape bowl
- Increase mixer speed to medium and mix an additional 2 minutes
- Scrape bowl a couple times, as needed
- Fill paper liners about 2/3 full
- Bake 15-18 minutes, or until toothpick inserted in the center comes out clean (15 minutes was perfect for me)
- Cool 10 minutes in the pan
- Remove to rack to cool completely
Tequila Cream Cheese Frosting
- Cream together the butter and cream cheese until smooth
- Add 1 cup powdered sugar and 1 tbsp of tequila, and beat on medium speed
- Add the remaining 1 1/2 cups powdered sugar, 1 tbsp of tequila, lime juice, and lime zest
- Beat all ingredients together until smooth
- Refrigerate the frosting for 1-2 hours, or until firmer so it is easy to frost the cupcakes
- Frost the cupcakes
- Optional-Sprinkle white sparkling sugar on top of the frosting
- Enjoy
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Julianne @ Beyond Frosting says
May 4, 2013 at 9:32 amYeah!!! I hope you like it! Have a great party! We are bbqing tri tip and chicken today to!
Stacey says
May 4, 2013 at 9:51 amThank you Julianne! They are SOOOOO good! Thanks for making such an amazing recipe! I love them and I know they will be a hit at the party! Have a wonderful day and enjoy your chicken and tri tip!!!
Dorothy @ Crazy for Crust says
May 8, 2013 at 7:28 pmThese are gorgeous!
Stacey says
May 8, 2013 at 8:00 pmThank you so much Dorothy!!! They are really yummy too! 🙂
Kath says
May 10, 2013 at 1:21 pmHow much of the strawberry jello mix? It looks like 2 boxes of .3 oz? Do you mean 2 3-oz boxes? Not sure how much dry jello total….can you confirm? I’d love to make these this weekend for my daughter’s birthday.
Stacey says
May 10, 2013 at 1:54 pmKath, yes it was two boxes of .3 oz. They were little! 🙂
Kristina Mazzio says
June 14, 2013 at 12:00 pmHi, I’ve made these cupcakes twice and everytime the frosting is very runny. Any suggestions to make it stop?
Stacey says
June 14, 2013 at 1:54 pmHi Kristina, After you beat all of the ingredients together, refrigerate the frosting for 1-2 hours (or longer) until it firms up enough to frost the cupcakes!
Jayde says
June 23, 2013 at 3:04 pmEven after sticking the frosting in the freezer it’s still runny. I don’t know what to do. Is been about two hours. Any help???
admin says
June 23, 2013 at 6:31 pmOh no Jayde! I am so sorry your frosting is runny. I did not have that problem, but you can try to thicken the frosting by adding 1 tbsp powdered sugar. Stir, then test the consistency again. Keep adding powdered sugar, 1 tbsp at a time, until it is the desired consistency. I hope that helps!
Read more: http://www.ehow.com/how_7827628_thicken-runny-frosting.html#ixzz2X5pRQURS
Jayde says
June 23, 2013 at 8:12 pmIt’s okay, that’s what I ended up doing and adding a bit more lime zest. It worked much better. Thanks!
Stephanie Lynn says
February 4, 2014 at 4:32 pmhey can i used strawberry cake mix in stead of the jello mix ?
christina says
May 2, 2014 at 10:17 amwhat do u think about instead of strawberry margarita mix to use raspberry and instead of white cake mix to use yellow?
Aubrey Cota says
May 16, 2014 at 4:46 pmI think that would taste great.
Amy says
July 29, 2016 at 10:53 amI’ve made these numerous times and they are always a big hit. Now I’ve been asked to make over 200 of them for a friends party. My question is, could I put the batter in a sheet cake form instead and maybe double the recipe?