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Margarita Cupcakes

  • Yield: two 9-inch round cakes or 24 cupcakes 1x


  • Dry
  • 1 1/2 c. + 3 tbsp. unbleached all-purpose flour
  • 2 tbsp. potato starch
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • Liquid
  • juice of 2 limes
  • 1/4 c. sour cream
  • 1/4 c. heavy cream
  • 1/4 c. whole milk
  • 1 tbsp. tequila
  • 1/2 tsp. vanilla extract
  • Creaming
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 3 oz. cream cheese
  • 2 c. sugar
  • 2 tbsp. turbinado
  • 1 tbsp. lime zest
  • 4 large eggs
  • 1 yolk


  1. Preheat oven to 350º. Set rack in the middle of the oven.
  2. Set out ingredients and equipment. Sift flour. Measure dry ingredients into separate mixing bowl. Add flour and whisk together. Measure liquid ingredients into a separate bowl, stir, and set aside. Place butter, cream cheese, sugars, and zest in bowl of standing mixer. Crack eggs and yolk into a separate bowl and set aside.
  3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter, cream cheese, sugars, and zest on the lowest speed for 3-5 minutes.
  4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer to scrape down the sides of the bowl.
  5. Add the dry mixture alternately with the liquid mixture in 3 additions each, beginning and ending with the dry mixture. Move quickly through the step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
  6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium-high speed for 15 to 20 seconds to develop the batter’s structure.
  7. Prepare the pans. For cupcakes, line the pan with paper liners. For 9-inch round cakes, line the bottom of each pan with parchment paper. Do not spray the sides of the pan. (This helps to keep your cakes from doming in the middle. The cake is able to crawl up the side as it bakes and maintain an even shape.)
  8. Distribute batter evenly in cake pans or cupcake liners with 2-ounce trigger release ice-cream scoop. For the cakes, bake about 28 minutes. For the cupcakes, bake about 22 minutes.
  9. Once the top of the cake doesn’t jiggle in the center, test for doneness by inserting a toothpick into the middle of the cake. The center should be an even blonde color and the edges should be just beginning to pull away from the pan. When the skewer shows a touch of crumbs or comes out clean, the cake is done.
  10. Cool cakes for 20 minutes before removing from the pan. Use a small off-set spatula to loosen the cake from the rim of the pan. Carefully invert and remove parchment paper. Allow to cool completely before icing.
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