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Cranberry Margarita Cupcakes

Ashley Manila
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Ingredients
 

For the Cupcakes:

  • 1 3/4 cups all-purpose flour (do not pack your flour!)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (full fat)
  • 1/2 cup milk (whole)
  • 2 1/2 teaspoons vanilla extract
  • 2 large egg whites, at room temperature
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon orange zest

For the Cranberry Tequila Buttercream:

  • 2 cups fresh cranberries
  • 2 tablespoons lemon juice
  • 1 stick (4 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt
  • 5 cups confectioners sugar
  • 1 tablespoon tequila
  • Lime slices and salt, for decoration

Instructions
 

  • Preheat oven to 350 degrees (F).
  • Line a 12 mold muffin tin with paper liners, lightly spray liners with non-stick spray; set aside.
  • In a medium mixing bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
  • In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
  • In a small bowl combine sugar, lemon zest, lime zest, and orange zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
  • In a large bowl or stand mixer fitted with the paddle attachment, beat melted butter and zesty sugar on medium speed until well combined; about 2 minutes.
  • Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
  • Divide the cupcake batter evenly into the 12 molds (each should be 3/4 full), then place the pan in the oven. Bake for about 15-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

For the Cranberry Tequila Buttercream:

  • Combine the cranberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and cook, stirring frequently, until berries become soft enough to mash effortlessly. It will look like thick cranberry jam. Once the mixture can mashed easily into "jam", remove from the heat.
  • Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.

When ready to make buttercream:

  • Place butter in a large bowl, or in the body of a stand mixer. With a handheld mixer, or with the whisk attachment on your stand mixer, beat butter on medium-high until completely smooth; about 1 minute. Add in the cranberry puree and beat until completely combined. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the tequila and salt, then beat on high-speed for 1-2 minutes, or until light and fluffy. If the buttercream is too thin, add a little more confectioners sugar as needed to thicken it up. If it appears to thick add a little more tequila (or cream) to thin it out. Ice cupcakes as desired and decorate with lime wedges and salt. Store cupcakes in refrigerator until needed.
  • *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
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