Watermelon Margarita Cocktail Cupcakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cupcakes:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">240ml fresh watermelon puree (strained to remove solids)</li><li class="ingredients-single-item">2 tbsp tequila (optional)</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">1/2 tsp watermelon extract (optional)</li><li class="ingredients-single-item">Pink food coloring (optional)</li><li class="ingredients-single-item">50g mini chocolate chips (for watermelon seeds) or finely chopped chocolate</li><li class="ingredients-single-item">For the tequila-lime frosting:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1 tbsp tequila (optional)</li><li class="ingredients-single-item">Green food coloring (optional)</li><li class="ingredients-single-item">For the garnish:</li><li class="ingredients-single-item">2 tbsp coarse sea salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp lime zest</li><li class="ingredients-single-item">Small lime wedges or candied lime peel</li><li class="ingredients-single-item">Watermelon slice candy (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Cupcake liners</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Blender or food processor (for watermelon puree)</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Piping bag and star tip</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners. Create your watermelon puree by blending fresh watermelon chunks and straining through a fine mesh sieve to remove seeds and excess liquid. You'll need about 240ml of strained puree. For the best flavor, choose a ripe, sweet watermelon that sounds hollow when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This pre-mixing of dry ingredients ensures they'll incorporate evenly into the batter without having to overmix later (which would develop gluten and create tough cupcakes).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed for about 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, creating a lighter, more tender cupcake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, mixing well after each addition, then add lime zest and watermelon extract if using. The eggs provide structure while adding richness to the batter. Scrape down the sides of the bowl to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low, alternately add the dry ingredients and watermelon puree to the butter mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of puree). Mix just until combined. This alternating method prevents the batter from curdling and ensures even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the lime juice and tequila (if using). If the watermelon didn't give enough pink color, add a few drops of pink food coloring. Finally, fold in chocolate chips by hand, being careful not to overmix. The mini chocolate chips mimic watermelon seeds for a playful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. A cookie scoop helps achieve even portioning, which ensures consistent baking times. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The residual heat from the pan would continue cooking (and potentially drying out) the cupcakes if left in too long.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the frosting, beat the softened butter in your stand mixer on medium speed for about 2 minutes until creamy. Gradually add the sifted powdered sugar, about 125g at a time, mixing well between additions. Add lime zest, lime juice, and tequila, then beat on medium-high for 3-4 minutes until light and fluffy. The long beating time creates a silky, smooth texture. Add green food coloring if desired for a lime green color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the "salt rim" garnish, mix together coarse sea salt, sugar, and lime zest in a small dish. Pipe a generous swirl of frosting onto each cooled cupcake using a star tip. Immediately sprinkle the edges of the frosting with the salt mixture to mimic the salt rim of a margarita glass. The freshly piped frosting will be slightly tacky, helping the salt mixture adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish each cupcake with a small lime wedge, candied lime peel, or watermelon slice candy. Serve at room temperature for the best flavor and texture. The cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days (bring to room temperature before serving).</li></ol>