White Chocolate Margarita Cupcakes

The inspiration for this recipe came from a text message from my friend Joshua. He came across a bar of white chocolate flavored with key lime and Bolivian Rose sea salt and challenged me to incorporate it into a cupcake with tequila. I accepted his challenge.

White Chocolate Margarita Cupcake Challenge
The Challenge

Tequila laced cake? Yes please. I opted for white cake with a hint of lime and tequila.

To make this cake, you need the following:

  • 1 cup sugar
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 eggs
  • 1 1/2 cup all purpose flour
  • 1 3/4 teaspoon baking powder
  • Zest of 1 lime
  • 1/4 teaspoon salt (I used Hawaiian red sea salt)
  • 1/2 cup milk (I used organic low fat milk)
  • 1 ounce Tequila
Lime zest for the white chocolate margarita cupcakes
Lime zest gives the cupcakes a bright, citrus flavor

Preheat an over to 350 degrees and line a muffin pan with paper baking cups. In a mixing bowl, combine the flour, baking powder, lime zest, and salt.

Dry ingredients for white chocolate margarita cupcakes
The red salt and the bright green lime zest add a bit of color to the dry ingredients.

In a separate mixing bowl, cream together the sugar and the softened butter. Beat in the eggs, one at a time. Mix the dry ingredients in slowly, then add the milk. Mix until the batter is a uniform consistency. The batter will be thick.

Batter for white chocolate margarita cupcakes
The lime zest is mixed throughout the batter

Fill the baking cups up about 3/4 of the way full. The recipe should make about a dozen cupcakes. Bake the cupcakes for 22 to 25 minutes, or until the cakes are a light golden color. Remove the cupcakes from the oven and let them cool to about room temperature. Once cool, use a toothpick to poke small holes into the top of each cupcake. With a pastry brush, brush each cupcake with tequila. An ounce of tequila was enough for all of the cupcakes. When the tequila has soaked into the cupcakes (and the tops are no longer wet), frost the cupcakes with the white chocolate frosting (recipe below).

Brushing tequila on the cupcakes
Brush the cupcakes with tequila

We all know that the favored part of a cupcake is the frosting. The added white chocolate and tequila make this cream cheese frosting especially flavorful. For the frosting, you will need:

  • 2 ounces World Market white chocolate with key lime and Bolivian Rose salt
  • 1 teaspoon tequila
  • 8 ounces cream cheese (1 block), softened
  • 1/2 cup unsalted butter (1 stick), softened
  • 1 pound confectioners sugar (1 box), sifted
Lime and Salt White Chocolate
The inspiration for the cupcakes

Using a double boiler or a small glass bowl set over a small pot of gently boiling water, slowly melt the white chocolate. Stir continually to avoid scorching the white chocolate. Once the white chocolate has melted, remove from heat and stir in the tequila. Let the melted chocolate cool to room temperature.

Gently melt the white chocolate for the frosting
Gently melt the white chocolate

In a mixing bowl, beat together the softened cream cheese and the softened butter. Mix in the melted chocolate. Slowly mix in the sifted confectioners sugar. Whip until the sugar is incorporated into the frosting. Top each cupcake with the white chocolate frosting. Garnish with a little Hawaiian red salt.

White Chocolate Margarita Cupcake garnished with red salt
White Chocolate Margarita Cupcake

These cupcakes reflect my favorite elements of a margarita — the salt, the lime, and the bite from the tequila. Unlike the cheap, happy hour margaritas from many Mexican themed restaurants, these cupcakes are not syrupy sweet. The margarita flavors are subtle and the salt balances out the sweetness of the frosting. Of course, if you want the added sweetness, just add another spoonful of frosting to the cupcake. Or eat the frosting straight out of the bowl.

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