Tequila Sunrise Cupcakes Recipe
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.
- 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
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
- 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.
- Incorporate Egg Whites: Beat the egg whites separately until stiff peaks form, then gently fold them into the batter to maintain airiness and volume.
- 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.
- 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.
- 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.
- Assemble the Cupcakes: Spread or pipe the tequila-orange frosting generously over the cooled cupcakes.
- 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
Find it online: https://kitchenwithkai.com/tequila-sunrise-cupcakes-recipe/
