Cupcake Party: Cinnamon Mocha and Margarita Cupcakes

Mini cinnamon mocha and spice cupcakes

The cupcake and fondue dessert table.

In honor of the bride-to-be on Saturday, I helped throw a cupcake themed bachelorette party! It was a huge success, and the cupcakes and chocolate fondue were amazing. Here are the recipes for the two cupcakes I made. I hope you enjoy!

Cinnamon Mocha Cupcakes (makes 8 regular sized or 36 mini)

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 14 tbsp all-purpose flour
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 cup strong brewed coffee, room temperature
• 3 tbsp buttermilk

In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes for regular sized cupcakes or 8-9 minutes for mini cupcakes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Margarita Cupcakes:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 eggs, room temperature
• 3 limes, zested and juiced
• 1/2 tsp vanilla
• 1 cup buttermilk
• 1/4 cup tequila (optional)

Tequila-Lima Buttercream:

• 2 cups sugar
• 8 egg whites
• 3 sticks butter, room temperature
• 2 1/2 tbsp lime juice
• 1-2 tbsp Tequila

1. Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
2. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on high until pale, light and fluffy (about 5 minutes).
3. Add eggs one at a time, mixing thoroughly before adding the next one.
4. Add lime zest and lime juice.
5. Turn mixer to low. Add dry ingredients in three batches, alternating with buttermilk in two batches. Mix until just incorporated.
6. Fill each muffin cup 3/4 full. Bake for 25 minutes or until a skewer comes out clean. All cupcakes to cool completely.
7. (optional) While the cupcakes are still warm, brush the tops with tequila.

Frosting:

1. Place stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
2. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until mixture is cool and holds stiff, glossy peaks (about 10 minutes)
3. Change to the paddle attachment and beat in one tbsp of butter at a time on medium.
4. Add lime juice and 1 tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tbsp of tequila, if desired.