Margarita cupcakes recipe

Preheat the oven to 180. Line a muffin tin with cupcake liners.

In a large bowl mix, whisk together the flour, baking powder, and salt.

In another bowl, add in the melted butter and sugar. Use an electric mixer to beat the butter and sugar together, until combined and light and creamy, about 1-2 minutes on medium speed.

Add in the yoghurt, tequila, lime juice and lime zest, until well combined. Next, add in the eggs one at a time and mix after each addition. At this point, try not to overmix the mixture.

Add the flour mixture to the butter mixture in two equal parts and mix at low speed until just combined. Again, try not to overmix the batter.

Fill the prepared liners up to ⅔ full with the batter.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool on a cooling rack completely.

Beat the butter using a stand mixer or hand mixer on high speed till it becomes creamy and smooth, about 2-3 minutes.

Reduce speed to low and slowly start adding in the powdered sugar a cup at a time. Add in the tequila, salt, and lime juice (if using).

Increase the speed and beat until the frosting is light and fluffy another 3 minutes.

Fill the frosting in piping bags and use it to decorate your cupcakes; we used a big star tip here.

Garnish the cupcakes with lime slices and the remaining lime zest. Enjoy!