lemon tequila cupcakes

Recipe by
Tara Waites
Dallas, TX

This a recipe that I made up for Super Bowl 2016. It was a huge success with the "Grown Folk". Since then I have made these cupcake for two birthday parties, a wedding and a retirement party. i think this one has quickly become a favorite.

yield 24 - 36
prep time 2 Hr
cook time 1 Hr
method Bake

Ingredients For lemon tequila cupcakes

  • 1 box
    krusteaz lemon pound cake mix
  • 1 bottle
    fresh lemon juice (large)
  • 1 jar
    lemon butter cream frosting
  • 1 c
    tequila
  • 1 c
    lemon curd
  • 4 oz
    cream cheese
  • c
    confectioners' sugar
  • LEMON CURD INGREDIENTS (FILLING)
  • 3 lg
    eggs
  • 1 c
    sugar
  • 1 Tbsp
    lemon peel
  • 1/2 c
    lemon juice
  • 1/4 c
    butter, melted

How To Make lemon tequila cupcakes

  • 1
    Prepare the cake mix according to the instructions for cupcakes on the box. Substitute 1/2 the water with tequila. Bake and set aside to cool.
  • 2
    LEMON CURD: In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Yield: 1-2/3 cups. ***It's best to make this 8 to 24 hours ahead***
  • 3
    Take the lemon butter cream frosting, confectioners sugar, cream cheese, 1 tbsp. of lemon juice1 ounce of tequila and blend together. ( add more sugar if a thicker consistency is wanted. Place in piping bag and chill.
  • 4
    Place holes in each cupcake and fill with lemon curd. top cupcakes with buttercream frosting and decorate as you please. Yields 24 to 36 cupcakes (depending on size)

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