Cinco de Mayo Cupcake Recipes

Cinco de Mayo is around the corner and we have found some delicious cupcakes to whip up to help you celebrate. The first is a booze infused version using tequila and the second is a spicy chocolate and chili flavored creation. Both have been taste tested by the experts…US! A big thank you to All Recipes and Brown Eyed Baker for the recipes and inspiration.  We love them and so will you!

photo source browneyedbaker.com

photo source browneyedbaker.com

Margarita Cupcakes

INGREDIENTS:

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

Cinco De Mayo Party Food Recipes

DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

*Note #2: I used a Wilton 1M tip to frost the cupcakes.

Recipe and Photo Source Brown Eyed Baker

photo source allrecipes.com

photo source allrecipes.com

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

INGREDIENTS:

1 (18.25 ounce) box devil’s food chocolate cake mix
1 1/2 teaspoons ground ancho chile pepper
1/4 teaspoon cayenne pepper
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1 teaspoon ground ancho chile pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups confectioners’ sugar, or more as needed
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon clear vanilla extract, or to taste
24 small dried red chiles

Frozen Margarita And Pina Colada Recipes

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Line 24 cupcake cups with paper liners.
Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper.

Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.

Remove and cool completely before frosting.

In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners’ sugar.

Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract.

Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Photo and Recipe Source All Recipes

photo source allrecipes.com

photo source allrecipes.com

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