Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Margarita Cupcakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 2 hrs 15 mins Yield: 28 cupcakes A creamy surprise awaits in these lime-scented cupcakes. Ingredients 3 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon coarse salt 2 sticks (1 cup) unsalted butter, room temperature 2 cups sugar 4 large eggs, room temperature 2 tablespoons each grated lime zest (from 4 limes) and juice, plus more zest, for sprinkling 1 cup buttermilk Tequila Lime Curd Cream Cheese Frosting for Margarita Cupcakes Flaky sea salt, for sprinkling Directions Preheat oven to 325 degrees. Line two standard muffin tins with paper liners. In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter. Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely. Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest. Rate it Print