I'm getting it done.
We have one more family birthday left this summer and then we're pretty much done for the year! Almost all of my immediate family has summer birthdays, so it get's a little punchy around here in the warmer months.
This past weekend we celebrated my mother's birthday in true Tex-mex style. We went out to eat a proper Tex-mex meal and I was left in charge of the cupcakes. A few months back my mom had specifically requested margarita cupcakes, so I immediately went to work with putting a proper recipe together for one.
What I ended up with was nothing short of one of the most amazing boozy cupcakes ever.
Of course, I had to put my skinny twist on it as I do nearly everything anymore. I mean... if you can make something taste great and not be half as bad for you as it's traditional counterpart, then why not?!
These cupcakes are loaded with lime and tequila flavor. Seriously, the lime and tequila white sponge is hollowed and filled up with a lime curd, then topped with a tequila lime frosting and a little bit of lime zest and salt.
After all, how can you have a proper margarita without any salt?
My mom was entirely thrilled with her cupcakes. Well, I think we all were. Even though we were terribly full from dinner, we all scarfed down one of these lovely cupcakes. Which is pretty impressive since that isn't normally how cupcakes happen around here!
We tend to end up having them for breakfast the next morning instead.
Skinny Margarita Cupcakes
Servings: 24 • Size: 1 Cupcake • Calories: 262 • Fat: 12.1 g • Carb: 31.8 g • Fiber: 0 g • Protein: 2 g • Sugar: 24.5 g • Sodium: 135.5 mg
1 (16.25 Oz.) Box White Cake Mix (You could really use yellow or vanilla too.)
1 C. Water
6 Oz. Plain Fat Free Greek Yogurt
2 Large Egg Whites
1 1/2 Limes, Zested & Juiced
1/4 C. + 2 Tbsp. Silver Tequila, Divided
1 C. Lime Curd
1 Lime, Zested & Juiced
1 C. Unsalted Butter, Softened
2 C. Powdered Sugar
1 Lime, Juiced
2 Tbsp. Silver Tequila
Preheat the oven to 350 degrees F. and line a cupcake pan with cupcake papers.
Lightly spritz the inside of the papers with some no-sick baking spray; set aside.
Combine the cake mix, water, yogurt, egg whites, lime zest, juice and 1/4 c. of the tequila into a large bowl.
Beat together until smooth and creamy.
Divide the batter evenly among prepared cupcake pans.
Bake for about 15-18 minutes or until an inserted toothpick comes out clean.
Remove the pans from the oven and set aside to cool for 5 minutes before transferring the cupcakes to a baking rack to continue cooling.
Once the cupcakes have cooled enough to handle, hollow out the centers.
I just use a frosting tip to do this. Nothing fancy.
Brush the tops of the cupcakes with the remaining 2 tbsp. tequila. You don't want to 'soak' the cupcakes. Just give them a little added tequila essence.
In a small bowl, whisk together the lime curd, zest, and juice for the filling.
Pipe the filling into the hollowed out centers of the completely cooled cupcakes.
I use a ziplock to pipe the filling in. Easy-peasy!
Whip up the butter, sugar, lime juice and tequila until light and fluffy.
Feel free to add a bit more sugar, in small amounts at a time, to get your desired piping/frosting consistency.
Pipe or frost the cupcakes.
I again just put my frosting into a ziplock for piping because I'm super fancy like that. Icing bags are my worst enemy.
The anatomy of this cupcake.
Enjoy right away or store in a sealed container in the fridge for 3-5 days.
I topped mine with a little more lime zest and a sprinkle of sea salt.