Some days you feel like a margarita.
Some days you feel like a cupcake.
Well, I guess you can call me Babe Ruth because today I’ve got all the bases covered.
I never really thought much about curds until I moved to the southwest and was literally surrounded by citrus. When there’s such an abundance of any type of produce, it’s only natural to start thinking about new and interesting ways to eat it.
Curds remind me of a fresher, lighter version of pudding: sweet, creamy and lightened up with the sweet/tart flavor of fresh juice.
Who wouldn’t want to put that on top of a cupcake?
Crickets…
So then it becomes a question of construction: we know what’s going on top of the cupcake, but what’s going inside it?
I’m a big fan of cupcakes baked with buttermilk. There are flavor benefits, but more importantly there are textural benefits; no one wants to bite into a crunchy cupcake.
Buttermilk banishes crunchy cupcakes.
Tequila, on the other hand, brings us closer to margarita authenticity. Just a little bit, and make it silver, if you please. (Of course, if these cupcakes are for little ones instead of weekend warriors, simply replace the tequila with buttermilk.)
We’ve got the foundation done, and we know what’s going to serve as the roof. Now we need to focus on the plumbing.
Using a skewer or large cake tester, simply poke holes from the top down in each cake – we’re building these cupcakes just like we would a tres leches cake! The holes will allow the curd to drain down into the cupcakes and keep them eternally moist. That’s my kind of plumbing.
Now we’re ready to lower the roof. I used an offset spatula and worked in batches to smear the curd over the top of each cake, coming back and adding more after a few minutes. It’s not a scientific process and you’ll lose a little curd over the edges – that’s totally OK. This curd recipe makes more than enough to generously top each of these cakes.
And these are Margarita Cupcakes! So you know we’re finishing with a sprinkling of coarse sea salt over each little cake. Think of the salt as the flamingos in the front yard, encouraging all the neighbors to come on over and say hi.
What is this? Whatever could have happened to our brand new cupcake construction? I know it wasn’t our building technique. And I’m pretty sure we were zoned properly and had obtained all the necessary permits.
Guess we’ll have to blame it on the weather. Yes, the weather. In fact, I’m feeling some hurricane-force winds brewing over those other cupcakes over there. Best take cover.
Margarita Cupcakes
For the cupcakes:
1 1/2 c. white sugar, granulated
1/2 c. vegetable oil
3 large eggs
3/4 c. buttermilk
3 tbsp. tequila (preferably silver and, as I mentioned above, if you would like to omit the tequila, simply replace it with more buttermilk)
2 1/2 c. self-rising flour
2 tbsp. lime zest
For the curd:
1 1/2 c. white sugar, granulated
3 large eggs, beaten
1 c. lime juice, freshly squeezed
1/3 c. unsalted butter
2 tbsp. lime zest
coarse sea salt for finishing
Preheat oven to 350°.
Line standard-sized cupcake molds with paper liners and set aside.
In a large bowl, cream the oil and sugar together. Add the eggs, continuing to beat. Beat in the tequila, buttermilk and flour, mixing until you have a uniform batter. Fold in the zest. Fill each mold approximately three quarters full and bake for 20-24 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Set baked cakes aside to cool.
Meanwhile, prepare the curd by heating the sugar, zest, butter and lime juice in a double-boiler over a medium flame until the butter melts. Once the butter has melted, whisk the mixture together. Remove approximately 1/4 cup of the lime juice mixture and whisk it into the beaten eggs, mixing to incorporate for just a minute. Slowly pour the egg mixture back into the bowl of the double boiler and continue to heat over a medium flame (the water below should be simmering). Cook for approximately 20 minutes, whisking occasionally, or until the mixture has thickened markedly. Remove finished curd and set aside to cool.
Once the curd has cooled, use a skewer or large cake tester to poke holes into the tops of the cupcakes – these holes do not need to be exact, just try not to poke the same hole twice. Slowly spread the curd over the top of each cupcake. I worked in batches, smoothing the curd over the top of each cupcake once then giving it time to absorb and working my way through the rest of the cupcakes. You should have enough curd to top each cupcake with several spoonfuls. Finish with just a pinch of coarse sea salt on the top of each cupcake.
YIELD: 18 cupcakes
Oh this is perfect for Cinco de Mayo! I totally am going to try to make these.
Everyone knows that love me some margaritas and these sound totally up my alley. I also love that you poke holes in the cupcakes to get all that goodie down in there. Yum, yum, yum!!!
Love these ! Good job
Cupcakes and booze, WIN!
It’s always a pleasure to pop over and read your delightful commentary! As always, your cupcakes sound and look just fabulous! They would disappear quickly at my house, too
Mmmm, what a glorious idea!
I’d love one of these treats.
Tequilla, lime, and cupcake liners?!?!? Can I marry you? LOL!
These look so Yummy!! can we serve them with a shot of tequila?
But of course, my friend!
I’m all over the citrus flavors too. Guess it’s a good thing I’m moving out there too then, lol.
These look so yummy! I like the curd on top instead of frosting!
I love lemon curd so I love the idea of letting it soak into the cupcakes. Yum.
mmmm….love these! I have a bottle of Tequila cream in the fridge….going to have to experiment….
Mmmmm margaritas – what a lovely cupcake idea.
What a great idea, these sound amazing! Perfect flavors for spring and you can never go wrong with a margarita!
Two of my favorite things combined!! These are pretty much perfect. Love that you poured the curd over them…YUMMY!!!
Okay…wow is all I can say. These look amazing!
I love my favorite drinks turned into my new favorite desserts!
These cupcakes sound like such a fabulous treat! Yum!
Alrighty then! This is my next “try to make like Scarletta’s” cupcake. Looks fabulous! Thanks!
Thanks so much, Bev!
I love desserts with citrus…and these sound seriously amazing! I love how you get extra goodness into those babies by poking holes in the cakes. So smart!
Oh MY!!! These are absolute SO me. I’ve been a margarita girl since I was 21, and combine them with a cupcake and we have the perfect food item!! Well done!!! Buzzing and Pinning!!
Thanks so much, Kim!
Scarletta, these look down right yummy! I love the picture where the cupcakes are dripping with glaze.
Oh I am all about a margarita IN a cupcake. That is pretty much the best thing ever. Except there’s no booze in your recipe
I have some oatmeal raisin rum-soaked raisin cookies and lots of bananas foster-ish things; must pour margarita into these babies 
Au contraire, my friend! I included 3 tablespoons of the good stuff (Patrón silver) in these babies. You can add more if you like!