Margarita Cupcakes – These vegan margarita cupcakes are made using simple ingredients and also include an easy homemade frosting.
The weather is beginning to cool down just a little and there is an exciting feeling that Fall is looming in the air. Fall is my most favorite season of the year because the weather is mild enough that you can still get away with a thin layer of clothing, you begin preparing for the holiday season, and it becomes perfectly okay to indulge in pumpkin everything. I am so ready for fall, summers in Florida are pretty brutal.
This time of year is also exciting because the football season begins and that means that my Friday nights are completely booked for the next few months attending high school football games and tonight is no exception. I actually have to attend an away game, so I will have to leave a bit earlier in order to make it to the game on time. With that being said I will not delay in sharing with you a tasty Margarita Cupcake recipe; since its Friday why not combine a cupcake with booze after all 😉
Margarita Cupcakes Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegan butter, softened
- 1/2 cup sugar
- 1 flax egg (1 Tablespoon flax meal + 2.5 Tablespoons water)
- 1 teaspoon vanilla extract
- 1/4 cup non-dairy milk (soy or almond)
- zest and juice of 1 lime
- 1 Tablespoon tequila (optional)
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1-2 Tablespoons tequila
- 1/2 teaspoon vanilla extract
Preheat the oven 350 degrees F. and line a muffin pan with liners. This recipe will yield 6 cupcakes if you would like 12 simply double the recipe.
Begin the recipe by making the flax egg – combine 1 Tablespoon ground flax meal with 2.5 Tablespoons of water, mix, and set aside to allow it time to thicken.
For the cupcakes – in a small bowl whisk together the flour, baking powder, and salt.
Using an electric mixer on medium-high, in a medium mixing bowl, mix the 1/4 cup butter on high until it is smooth, add in the 1/2 cup sugar, and continue mixing until everything is combined. Next mix in the flax egg and vanilla extract and continue to mix until combined. Switch the mixer to a low speed and add in the milk, lime juice, lime zest, tequila, and blend well until everything comes together.
Pour the cupcake mixture into the prepared muffin pan and place in the oven baking for 8 to 10 minutes until a cake tester comes out clean. Remove from the oven allowing the cupcakes to cool fully in the pan on a baking rack.
Now make the frosting using a medium bowl and electric mixer. Add in the 1/2 cup butter, powdered sugar, tequila, vanilla extract, and be sure to mix on low speed until the frosting comes together and is smooth. Once the cupcakes have completely cool, then you can frost them.