Paloma Cupcakes

These citrusy, boozy cupcakes are inspired by the crisp flavors of a Mexican paloma cocktail — perfect for a summer drinks on the patio. Lime, grapefruit and tequila flavors combine for a refreshing treat, and you can squeeze in one of our Shot Top flavor infusers full of tequila for a last-minute infusion for the adults.

Prep30 min
Total Time1-1/2 hr
Skill LevelIntermediate

AmountAbout 2 dozen

Ingredients & Tools
Instructions

Ingredients

Cupcakes
1 grapefruit
1 lime
3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup tequila
6 tablespoons (3/4 stick) butter, softened
1-1/3 cups granulated sugar
3 eggs

Filling
3/4 cup solid vegetable shortening
3/4 cup (1-1/2 sticks) butter, softened
3/4 teaspoon reserved grapefruit zest
1/4 teaspoon reserved lime zest
6 cups sifted confectioners’ sugar (about 1-1/2 pounds)
3 tablespoons tequila
1/4 cup reserved fresh grapefruit juice
1 tablespoon reserved fresh lime juice
2 drops Wilton Pink Color Right Performance Color
1 drop Wilton Yellow Color Right Performance Color
1/2 teaspoon coarse sea salt

Supplies
12 Cup Mufin Pan
Disposable Decorating Bags

Instructions

Click to mark complete

Preheat oven to 350ºF. Prepare muffin pans with cupcake liners.
Zest grapefruit, measuring 1/2 teaspoon for cake batter and reserving 3/4 teaspoon for icing. Juice grapefruit, reserving 1/4 cup for cake batter and reserving 2 tablespoons for icing.
Zest lime, measuring 1/2 teaspoon for cake batter and reserving 1/4 teaspoon for icing. Juice lime, reserving 2 teaspoons for cake batter and reserving 1 tablespoon for icing.
In a large bowl, combine flour, baking powder, baking soda and salt. In a small bowl, stir together sour cream, tequila and grapefruit juice.
In a second large bowl, beat butter, sugar, 1/2 teaspoon grapefruit zest and 1/2 teaspoon lime zest with electric mixer until light and fluffy. Add eggs; mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between baking cups, filling about 2/3 full.
Bake 18-20 minutes or until a toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For frosting, beat shortening, butter, reserved 3/4 teaspoon grapefruit zest and reserved 1/4 teaspoon lime zest in large bowl with electric mixer until smooth. Gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of bowl often. Gradually add tequila, reserved 2 tablespoons grapefruit juice, reserved 1 tablespoon lime juice and icing colors; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes. Sprinkle cupcakes with coarse salt.