Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes | Revamperate Margarita Cupcakes | Revamperate
Raise your hand if you need a margarita! I know I do. It’s only appropriate that we kick off this Monday with margaritas! Ok, maybe not real margaritas but margarita cupcakes are JUST as good (I promise). And of course, I topped these spiked margarita cupcakes with a tequila lime buttercream frosting and lime slice, so while you’re eating these you can pretend you’re actually sitting on the beach drinking a real margarita.

With just a hint of tequila, it’s not overpowering but still tastable, especially in the frosting. They’re not too far off from a margarita, but unfortunately they won’t give you the same buzz (sorry guys!). I brought these to work last Monday and, needless to say, everyone loved them. I think this is one of my new favorite cupcake recipes! The cupcake and frosting recipes yield 12-15 cupcakes. Mine made 14. 

Margarita Cupcakes | Revamperate
Margarita cupcake Ingredients:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Zest of two limes
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 2 tbs tequila 
  • 1-2 tsp milk (optional)

In one bowl, whisk together the flour, baking powder and salt. In the bowl of your mixer, beat the butter until creamy. Mix in the sugar and beat for 1-2 minutes until fluffy. Beat in the eggs, one at a time. Add in the lime zest, juice, vanilla and tequila and mix until well-incorporated. Mix in the flour mixture and if the batter is too thick, mix in 1-2 teaspoons of milk to thin the batter. Separate the batter between the cupcake cavities and bake on 350 for 18-20 minutes. 

Cool completely on a wire rack. 

Margarita Cupcakes | Revamperate
Tequila lime frosting ingredients: 

  • 1 cup butter, soft
  • 3 cups powdered sugar 
  • 1 tbs tequila
  • 1 tbs lime juice
  • Pinch of salt
  • 2-3 drops of green food coloring

To make the frosting, beat the butter until smooth and mix in the powdered sugar, a little at a time. Add the tequila, lime juice and a pinch of salt, and mix until fluffy. If you want a greener color, add a drop of green food coloring to the finished frosting. 

Pipe the frosting onto cooled cupcakes and garnish with a slice of lime! Have a happy margarita Monday!

Chocolate Bourbon Brownies with Bourbon Caramel Frosting

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | RevamperateChocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
So this weekend is National Bourbon Day, and I figured we should celebrate. I guess you could call me a whiskey girl? I thought the best way to celebrate would be with combining chocolate and bourbon to make a deliciously sweet combination in these bourbon chocolate brownies. Even better, let’s throw some caramel in there. Bourbon and caramel go together surprisingly well…are you hungry yet?!

Even if you’re not really a bourbon-lover, you’ll love these brownies. They don’t actually taste like bourbon, but the taste compliments the chocolate and caramel really well, creating a flavor you wouldn’t expect. Gotta try them to find out!

Bourbon chocolate brownies ingredients (makes one 8×8 pan):

  • 1/2 cup butter, melted
  • 4 oz. dark baking chocolate
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup bourbon whiskey
  • 1/4 cup cocoa powder, sifted
  • 1 cup flour
  • 1/2 tsp salt

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Melt the butter in a saucepan on the stove. Mix in the chopped chocolate and stir until fully melted. Set aside to cool before pouring into  a mixing bowl. In a separate bowl, combine the flour, salt and sifted cocoa powder. Take the cooled butter and chocolate mixture, and mix in the sugar and then the eggs, beating well between each addition. Add whiskey. Lastly, fold in the remaining dry ingredients and stir until only a small amount of white is showing. Pour the batter into a parchment lined 8×8 square pan and bake on 350 degrees for about 30-34 minutes until the brownies begin to pull away from the sides and an inserted toothpick comes out almost clean.

Let your bourbon brownies cool while you start making the frosting.

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Bourbon caramel frosting:

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup milk (I used low fat)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 2 tbs bourbon whiskey

First, melt the butter in a small saucepan on medium heat. Stir in the brown sugar and heat for about 2 minutes. Pour in the milk and bring to boil, stirring often. Let cool and pour into a mixing bowl. Mix in the powdered sugar until fully combined. Then add the vanilla and bourbon and mix until creamy. Spread the frosting onto cooled brownies and serve with a glass of milk (or, you know, bourbon?) and enjoy!


Vanilla Coffee Cupcakes with Baileys Irish Cream Frosting

Vanilla Coffee Cupcakes and Baileys Frosting | RevamperateVanilla Coffee Cupcakes and Baileys Frosting | Revamperate
I know St. Patty’s Day is over, but that doesn’t mean you can’t still celebrate the Irish! These brewed coffee vanilla cupcakes are like cheat baking. They’re made with regular cake mix, but you’d never know it by the taste. Even better, they’re topped with Baileys Irish cream frosting, making them taste like good ‘ol Irish coffee.

Cake ingredients (makes 22-24 cupcakes):

  • 1 box of vanilla cake mix (I used Duncan Hines)
  • Eggs or egg whites (my white mix called for egg whites)
  • Vegetable oil
  • Brewed coffee

Mix the cake according to the direction on the box BUT replace the water with brewed coffee. I brewed a pot of regular, medium-strength coffee and mixed in 1 1/3 cup of it, per the boxes instructions for water. If you make it strong, you might not like the taste in cupcakes! It almost gives them a butterscotch taste. Bake in cupcake liners for about 18-20 minutes or until an inserted toothpick comes out clean. Note, each box of mix may have slightly different measurements, so follow the instructions on the box.

Vanilla Coffee Cupcakes and Baileys Frosting | Revamperate
Frosting ingredients (frosts 22-24 cupcakes):

  • 1 cup of butter, soft (2 sticks)
  • 2 cups of powdered sugar
  • 2 tbs Baileys Irish Cream (I used the vanilla cinnamon one)
  • 1 tsp vanilla extract

Mix together the butter and powdered sugar until creamy. Once you reach your desired sweetness, beat in the vanilla and Baileys and beat well until the liquids are fully combined. Pipe the frosting onto cooled cupcakes – if you prefer to generously frost your cupcakes (which I usually do!) you might want to double this recipe. Top with sprinkles for some added flair and serve these Irish coffee cupcakes for any occasion! I used the vanilla cinnamon Baileys, which gave the cupcakes an overall vanilla coffee flavor.

Vanilla Coffee Cupcakes and Baileys Frosting | Revamperate
My coworkers were a pretty big fan of the Baileys Irish Cream frosting because, well, there’s nothing like a drop of alcohol to perk up your employees. I think this recipe it one of my new favorite cupcakes. Enjoy!

Kahlua Frosting

Kahlua Frosting | Revamperate
Kahlua Frosting | Revamperate
Ok guys, have you ever baked with alcohol before? If not, I absolutely recommend you try it out, even if you don’t usually drink it. It adds some extra unique flavor to frosting or cake that you just can’t duplicate with artificial flavors. Splashing a little rum or liqueur into your recipes can bring out great flavor, and here’s an easy one to try. This Kahlua frosting recipe is very easy and pairs wonderfully with chocolate cupcakes (or Kahlua cupcakes).

Kahlua Frosting | Revamperate
I paired my Kahlua frosting with regular chocolate cupcakes made from box mix because, honestly, I swear by the stuff. It’s quick and delicious, and it means I can spend my time making the frosting instead of worrying about the cake mix. Tip: add in a tablespoon or so of Kahlua to the cupcake mix too. It’s not going to add an obvious taste difference, but it compliments the chocolate and frosting really well.

Ingredients (frosts18-20 cupcakes):

  • 1 cup butter, soft
  • 4 cups powdered sugar
  • 2 tablespoons + 2 teaspoons Kahlua (about 2 1/2 tbs)

First, cream together the softened butter and powdered sugar until it’s soft and well-mixed. Then add in the Kahlua a little bit at a time until the frosting is creamy. You can add more or less Kahlua to taste as long as you achieve the consistency you want, which generally means a little thicker to pipe on cupcakes. That’s it! Easy, right?

Kahlua Frosting | Revamperate Kahlua Frosting | Revamperate
Pipe the frosting onto cooled cupcakes and top with some chocolate sprinkles for some extra pop and texture. Then dig in! You know you want to. Seriously, if you love chocolate, coffee and/or liqeuor, you’ll love these chocolate cupcakes with Kahlua frosting. Enjoy!

Layered Spice Cake with Butter Rum Cream Cheese Frosting (Eggnog Cake)

Spice Cake with Butter Rum Frosting I’m really happy to share this recipe with you guys because this turned out to be an amazing cake when I wasn’t sure what to expect. Being a blogger, there’s a lot of trial and error. I try lots of recipes that don’t work out, but this one did, and as it turned out, this cake tastes like delicious spiced eggnog. Rum cream cheese frosting (which tastes like actual rum, btw) is probably my new favorite frosting. It’s like Christmas in a cake, and while it may only be early November, you need this cake in your life. Trust me.

Here’s the best part – this is also one of the easiest cake recipes because it uses boxed cake mix. Seriously, I swear by boxed cake mix.

For the cake, you’ll need:

  • 2 boxes of spiced cake mix
  • Eggs
  • Vegetable oil
  • Water

For the frosting (aka, the best part), you’ll need:

  • 2 8 oz. packages of cream cheese at room temperature
  • 1/2 cup of butter, softened
  • 1 tsp vanilla
  • 2 cups sifted confectioners sugar
  • 1 tsp butter rum flavoring

First, bake the cake by the instructions on the package. I used two boxes, which made me three 9-inch round cakes. While they bake, start making your frosting.

Beat together the softened butter and cream cheese until creamy and add in the vanilla and butter rum flavoring. Slowly sift in the sugar and continue to beat for several minutes until the frosting is creamy and no longer grainy. Spice Cake with Butter Rum Frosting Spice Cake with Butter Rum Frosting Once your cakes are done baking and have cooled completely, carefully cut off the domes of the cakes. Layer the cakes with frosting and use a spatula to spread the rum cream cheese frosting over the cake. Serve and prepare to be amazed (if you like eggnog) because this cake is one of my personal favorites now. I also made this recipe as cupcakes, which you can see here. Enjoy!