Margarita Buttercream Recipe
Easy tequila and lime flavored buttercream frosting for delicious boozy margarita cupcake or cake.
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Servings: 24 cupcakes
Ingredients
- 4¼ cups Powdered Sugar (465g)
- 2 cups Unsalted Butter
- 1 lime Juice and Zest
- 6 tablespoon Margarita Mix
- 5 tablespoon Tequila
- ¼ teaspoon salt
- 3-5 drops Green Food Coloring
Instructions
- Measure 4¼ cups of powdered sugar in bowl, set aside.
- Add room temperature to slightly cool butter to stand mixer with the paddle (you can use a hand mixer but you will need to add beating time). Beat on high for about 2 minutes until butter turns lighter in color and starts to make a slapping sound against the bowl.
- While beating on low, add ½ cup of powdered sugar to the butter. Continue until all of the powdered sugar is added. The mixture will be very clumpy.
- Add the margarita mix, tequila, salt, lime juice from 1 lime, and a pinch of lime zest. Beat on high for about 4 minutes. The mixture will start to smooth and expand.
- Add neon green food coloring and continue to beat on high for another 1 minute. Scrape sides of the bowl with a spatula to make sure all of the sugars are mixed and food coloring is consistent.
- Decorate your cupcakes, cake, or cookies!
Notes
- Once completed, if there are too many air bubbles, mix with a spatula to release.
- You can make the buttercream ahead of time (or store if there is extra). Wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months. When you want to use it again, remove and let it come to room temperature. Whip with a stand mixer for 3-4 minutes until smooth again.
- This recipe will decorate approximately 24 cupcakes.