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Margarita Cupcakes

Margarita Cupcakes

Cinco de Yum-o!

Margarita Cupcakes

Bake up a batch of these May 5th and indulge in deliciousness!

1 (18 1/4 ounce) box white cake mix (no pudding in the mix)

1 (10 ounce) can frozen margarita mix, thawed (undiluted)

3 egg whites

2 tablespoons vegetable oil

1 tablespoon grated lime zest


8 tablespoons unsalted butter, softened

1 (8 ounce) package cream cheese, softened

2 tablespoons key lime juice

1 teaspoon key lime zest or 1 teaspoon lemon zest

4 -5cups confectioners’ sugar


In a large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using an electric mixer.

Stir in lime zest; mix completely.

Fill prepared pans 2/3 full.

Bake according to box directions (usually 325 degrees – be sure to check box!) 22-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool in the pan on cooling rack 5-8 minutes.

Remove cupcakes from the pan; cool completely.


In a large bowl, cream butter, cream cheese, juice, and zest with electric mixer until light and fluffy.

Add 4 cups confectioners’ sugar, one cup at a time; continue beating until light and fluffy.

If icing is too thin, add additional confectioners’ sugar 1 tablespoon at a time.


Recipe courtesy of

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