Gluten Free Dairy Free Margarita Cupcakes Recipe

by Carol Kicinski on May 2, 2014

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If there is one holiday I can definitely get behind, it is Cinco de Mayo! A celebration of independence accompanied by Mexican food and margaritas – seriously, what could be better?

This May 5th you may want to end your celebration with margaritas in another form – cupcakes! You know I have an obsession with turning cocktails into cupcakes so it was just a matter of time until I did gluten free margarita cupcakes.

These cupcakes are bursting with lime flavor, sweet but not too sweet, and just a little boozy. If you want a G rated, alcohol-free version, feel free to leave the tequila out, just add a tablespoon of vanilla to the frosting instead. They will be just as good.

Recipe notes: I used my flour blend, you can make your own home version with this recipe here. You can use your favorite gluten free flour blend. If it doesn’t have xanthan gum, add ¾ teaspoon. I used Wholesome Sweeteners Organic Sugar in the cupcakes and their powdered sugar in the frosting – just FYI, Wholesome Sweeteners powdered sugar is also corn free! Please, please, please, use fresh lime juice and zest the limes before you squeeze them. My favorite shortening is Spectrum Organics – I actually prefer frosting made with it over butter and I don’t have to be dairy free.

Gluten-Free-Margarita-CupcakesRecipe

Gluten Free Dairy Free Margarita Cupcakes Recipe

Ingredients

Margarita Cupcakes

½ cup rice milk (or dairy free milk of your choice), at room temperature
¼ cup fresh lime juice
1 teaspoon pure vanilla extract
1 ½ cups plus 2 tablespoons gluten free flour blend (with xanthan gum)
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
½ cup organic shortening
¾ cup Wholesome Sweeteners organic sugar
2 large eggs, at room temperature
Zest of 1 lime, finely grated
2 tablespoons tequila

Margarita Frosting

1 cup organic shortening
2 tablespoons tequila
¼ cup lime juice
Zest of 1 lime, finely grated
3 – 3½ cups powdered sugar

Garnish

Finely grated lime zest
12 thinly sliced lime slices

Directions

Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.

Combine the rice milk with ¼ cup lime juice and vanilla. Let sit for 5 minutes. It may look curdled, that’s ok.

Whisk together the flour, baking powder, salt, and baking soda.

In an electric mixer, fitted with the paddle attachment, cream together the ½ cup shortening with the ¾ cup sugar. Beat in the eggs, one at a time, mixing well after each addition. Beat in the lime zest. Turn the mixer to low, add half the flour, the milk mixture, then the rest of the flour, Mix just until combined. With a spatula, scrape the sides and bottom of the bowl and make sure the batter is well combined. Divide the batter among the prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Brush the tops of the cupcakes with tequila if desired. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

While the cupcakes bake and cool, make the frosting.

In a mixer preferably fitted with a whisk attachment, beat together the shortening, 2 tablespoons tequila, lime juice, and lime zest. Add 3 cups powdered sugar and beat, starting at low speed then raising to medium-high until smooth and the consistency of buttercream. If too soft, add more powdered sugar, at little at a time.

Frost the cooled cupcakes and garnish with lime zest and a lime slice.

Servings:

A gluten free, dairy free recipe that makes 12 cupcakes.

Ready for dessert?

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Categories:    Cupcakes

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