Strawberry Margarita Cupcakes
Look no further for a delicious, moist, and perfectly sweet 'holiday' treat for your celebration this weekend! And yes, they are 100% whole wheat and low in sugar, but I promise, these don't taste like it!
I know, I didn't believe it either when I took my first bite. Sometimes I feel like I'm working really hard to become a magician instead of a cook. I want you to taste these better for you recipes and see how easy it can be to eat 100% whole wheat or to lower your sugar intake and still eat deliciously. Well, this one is the real deal and will change how you feel about 'better for you' eating for good without any hocus-pocus!
Just remember to celebrate responsibly!
Strawberry Margarita Cupcakes with Lime Whipped Cream Cheese Icing
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light agave nectar
1/2 cup pureed strawberries, strained
2 eggs, at room temperature
Zest and juice of 1 lime
1/2 teaspoon vanilla extract
1 c heavy whipping cream
4 oz reduced fat cream cheese, at room temperature
1 drop mint green food coloring
zest and juice of 1 lime
Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt; set aside. With an electric mixer on medium-high speed, beat the butter and agave together until pale, light, and fluffy (about 5 minutes). While the butter is beating, add your strawberries to a food processor with the lime juice and zest. Puree the strawberries then pour the mixture into a wire mesh strainer. Using a spatula, push the puree through the strainer until it has all gone through (leaving the seeds and any excess pulp that didn't get pureed enough). Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the vanilla extract and strawberries. Mix until combined.
Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and toothpick comes out clean.
Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, whip the cream cheese on medium-high speed of an electric mixer using the whisk attachment for 2 minutes. Add the lime juice, zest and food coloring and mix for an additional minute or until the cream cheese is soft and fluffy. (Note: I wanted a pale green color so I only added 1 drop of food coloring. You can add more as needed to reach the desired shade). In a separate bowl, whisk the whipping cream until you reach the stiff peak stage. Then, slowly add the whipped cream to the cream cheese mixture, gently folding it in. Continue to do this until all ingredients are combined (being careful to not deflate the whipped cream). Frost cupcakes and garnish, if desired, with lime zest or a slice of lime or strawberry. Enjoy!
Ooops, sorry...guess I need to make another batch for this weekend. Our first batch is already gone!