Strawberry Margarita Cupcakes

Today we are headed to Cinque Terre.  I could not be any more excited.  Cinque Terre has been on my must-see list since study abroad in college, and I just had to include it on our Tour of Italy itinerary.  I can’t wait to hike the famous trail, eat pesto on giant slices of warm fococcia bread, and hang out on the rocky beaches.


Apparently the fancy cupcake trend is ending. This kind of breaks my heart. I love cupcakes. They are probably my favorite form of dessert ever. It satisfies my sweet tooth, there are a million and a half different combinations of flavors {Elvis cupcake anyone?} so I never get bored, and portion control is built right in. What more can you ask for?

I’ll grant you, this is not a healthy cupcake, but every now and then you deserve a treat. So before cupcakes become so 2012, why not whip this up for that summer cookout you’re having next week? Folks will rave. I promise!

Kiwi+Peach: Strawberry Margarita Cupcake

Strawberry Margarita Cupcake

{yield 9 delicious cupcakes}

The Cupcake
1/3 cup unsalted butter {room temperature}
2/3 cup sugar
1 egg
zest from 2/3 of a lime
juice from 2/3 of a lime
¼ tsp of vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ tsp of salt
1/3 cup buttermilk

The Strawberry Margarita Filling
1/2 cup of strawberries
zest from 1/3 of a lime
juice from 1/3 of a lime
2 Tbsp tequila
¼ cup of powdered sugar
2 tsp cornstarch
1 tsp coconut oil

The Frosting
½ cup unsalted butter {room temperature}
1 ¼ cup powdered sugar
¼ cup strawberry margarita filling

Preheat the oven to 325˚ F.

Cream the butter and sugar together until the mixture is fluffy. Add the egg and mix well. Then mix in the lime zest and juice and vanilla.

While holding over the bowl, add the flour, baking soda and salt to a wire strainer {or sifter}. Alternate adding the dry ingredients and the buttermilk. Begin with the dry ingredients, then the buttermilk, then the dry ingredients, then the buttermilk, and then the rest of the dry ingredients. Don’t over mix it– mix until they are just incorporated.

To prepare your cupcake pan, line with the wrappers and either give them a spray with cooking spray or use a pastry brush to brush on a bit of melted butter or canola oil. {I did the latter because we don’t have cooking spray in Germany.} Once your pan in ready spoon the batter into the cups. Bake for about 30 minutes or until the top is springy and the edges are slightly browned. When they are finished, transfer them to a wire rack and let them cool completely.

While the cupcakes are a cooking, get to work on the filling and the frosting.

For the filling, add the strawberries, lime zest and juice, and tequila to the bowl of a food processor and puree the mixture until there are no chunks of strawberry left. Pour into a small bowl. Whisk in the powdered sugar and cornstarch until they have dissolved and then add the coconut oil. Give it a hit in microwave for 30 seconds and then whisk until the coconut oil is incorporated. Pop it in the fridge until you are ready to use it so that it can thicken up a bit.

For the frosting, cream the butter, powdered sugar and filling together in a large bowl until it is a frosting like consistency.

Once the cupcakes have cooled, use a strawberry corer {or a knife} to scoop out the middle of your cupcakes. Spoon about a teaspoon of the filling in the middle of the cupcake. Spread {or pipe if you want to be fancy} the frosting over the whole top of the cupcake making sure to cover the filling completely.

Then you could eat it as is… or you can decorate it! Top with a lime wedge or a bit of strawberry. Roll the rim of the cupcake in green sugar. Sprinkle with lime zest. Add a sombrero. Go crazy!

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