Tequila Sunrise Cupcakes Recipe

Introduction

Tequila Sunrise Cupcakes are a delightful twist on the classic cocktail, capturing its vibrant colors and bright flavors in a delicious baked treat. These cupcakes combine zesty orange, smooth tequila, and a touch of grenadine for a playful and festive dessert that’s perfect for parties or special occasions.

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/4 teaspoon vanilla extract
• 1/2 tablespoon finely grated orange zest
• 3 egg whites
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons tequila
• 2 tablespoons milk
• 3/4 cup salted butter
• 1/2 cup shortening
• 5 cups confectioners’ sugar
• 1 tablespoon tequila (for frosting)
• 1 teaspoon finely grated orange zest (for frosting)
• 2 teaspoons fresh squeezed orange juice (for frosting)
• 5 teaspoons grenadine (for garnish)
• Orange icing color, optional
• 12-14 cherries, optional
• 12-14 quarter slices of orange, optional

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a large bowl, cream together 6 tablespoons unsalted butter and 3/4 cup sugar until light and fluffy. Add the sour cream, vanilla extract, and orange zest, mixing well.
3. Step 3: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, baking powder, and salt.
4. Step 4: Add the dry ingredients to the butter mixture alternately with the orange juice, tequila, and milk, starting and ending with the dry ingredients. Mix until just combined.
5. Step 5: In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
6. Step 6: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
7. Step 7: For the frosting, beat together 3/4 cup salted butter and 1/2 cup shortening until creamy. Gradually add 5 cups confectioners’ sugar, mixing well.
8. Step 8: Add 1 tablespoon tequila, orange zest, and orange juice to the frosting, blending until smooth. Add a few drops of orange icing color if desired for a lively hue.
9. Step 9: Frost the cooled cupcakes generously, then drizzle each with about 1/2 teaspoon grenadine to mimic the classic Tequila Sunrise look.
10. Step 10: Garnish each cupcake with a cherry and a small orange slice if you like, then serve and enjoy.

Tips & Variations

• Use fresh orange juice and zest for the best bright citrus flavor.
• For a non-alcoholic version, substitute tequila with extra orange juice or a splash of orange extract.
• Add a pinch of cayenne or chili powder to the batter for a subtle spicy kick that complements the sweetness.
• Experiment with different garnishes like pineapple chunks or edible flowers for a tropical flair.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, let them sit at room temperature for about 30 minutes before serving to soften the frosting. These cupcakes can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and keep them un-frosted at room temperature in an airtight container. Frost just before serving for the freshest taste.

Will the alcohol cook off during baking?

Most of the alcohol will bake off during the cooking process, leaving behind the flavor without much of the alcohol content. The small amount added to the frosting will remain, so keep that in mind if serving to children or non-drinkers.

Tequila Sunrise Cupcakes Recipe

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★★★★★

4.8 from 291 reviews

These Tequila Sunrise Cupcakes are a delightful twist on the classic cocktail, combining bright citrus flavors with a moist vanilla cupcake base, topped with a creamy, tequila-infused orange frosting. Perfect for parties or a sunny dessert treat, they bring the vibrant colors and refreshing taste of a Tequila Sunrise into a festive cupcake form.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12–14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 6 tablespoons unsalted butter, room temperature
• 3/4 cups sugar
• 6 tablespoons sour cream
• 1/4 teaspoon vanilla extract
• 1/2 tablespoon finely grated orange zest
• 3 egg whites
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons tequila
• 2 tablespoons milk

Frosting

• 3/4 cup salted butter
• 1/2 cup shortening
• 5 cups confectioners’ sugar
• 1 tablespoon tequila
• 1 teaspoon finely grated orange zest
• 2 teaspoons fresh squeezed orange juice
• 5 teaspoons grenadine
• orange icing color, optional

Garnish (Optional)

• 12–14 cherries
• 12–14 quarter slices of orange

Instructions

1. Prepare the Cupcake Batter: In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Then add the sour cream, vanilla extract, and finely grated orange zest, mixing well to combine.
2. Incorporate Egg Whites: Beat the egg whites separately until stiff peaks form, then gently fold them into the batter to maintain airiness and volume.
3. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the fresh orange juice, tequila, and milk. Mix just until combined to avoid overworking the batter.
4. Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and evenly distribute the batter into 12-14 cups. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
5. Prepare the Frosting: In a large bowl, beat together the salted butter and shortening until creamy. Slowly add the confectioners’ sugar, then mix in tequila, orange zest, and fresh orange juice. Add a few drops of orange icing color if desired to enhance the color. Beat until the frosting is light and fluffy.
6. Assemble the Cupcakes: Spread or pipe the tequila-orange frosting generously over the cooled cupcakes.
7. Garnish: Drizzle each cupcake with grenadine to create a sunrise effect. Optionally, decorate with a cherry and a quarter slice of orange on top to resemble the traditional Tequila Sunrise garnish.

Notes

• Ensure egg whites are beaten to stiff peaks for a light, airy cupcake texture.
• Do not overmix the batter to avoid dense cupcakes.
• If desired, adjust the amount of tequila in frosting and batter to suit taste or omit for a non-alcoholic version.
• Use fresh orange juice and zest for the best citrus flavor.
• Allow cupcakes to cool completely before frosting to prevent melting.

Keywords: Tequila Sunrise Cupcakes, citrus cupcakes, orange zest cupcakes, tequila cupcakes, cocktail inspired desserts, party cupcakes