Lemon Tequila Cupcakes

Name: Lemon Tequila Cupcakes
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 24 - 36
Cuisine: American
Ingredients: 1 box krusteaz lemon pound cake mix; 1 bottle fresh lemon juice (large); 1 jar(s) lemon butter cream frosting; 1 c tequila; 1 c lemon curd; 4 oz cream cheese; c confectioners' sugar; LEMON CURD INGREDIENTS (FILLING); 3 large eggs; 1 c sugar; 1 Tbsp lemon peel; 1/2 c lemon juice; 1/4 c butter, melted

By Tara Waites
@TLW527

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

24 - 36

Prep:

2 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

1 box

krusteaz lemon pound cake mix
1 bottle

fresh lemon juice (large)
1 jar(s)

lemon butter cream frosting
1 c

tequila
1 c

lemon curd
4 oz

cream cheese
c

confectioners' sugar
LEMON CURD INGREDIENTS (FILLING)
3 large

eggs
1 c

sugar
1 Tbsp

lemon peel
1/2 c

lemon juice
1/4 c

butter, melted

How to Make Lemon Tequila Cupcakes

Step-by-Step

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.
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***
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.
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)