Ingredients
The following ingredients have 4 Servings
- 1 3/4 cups all-purpose flour (do not pack your flour!)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (full fat)
- 1/2 cup milk (whole)
- 2 1/2 teaspoons vanilla extract
- 2 large egg whites, at room temperature
- 1 stick (4 ounces) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lime zest
- 1/2 teaspoon orange zest
- 2 cups fresh cranberries
- 2 tablespoons lemon juice
- 1 stick (4 ounces) unsalted butter, VERY soft
- 1/2 teaspoon salt
- 5 cups confectioners sugar
- 1 tablespoon tequila
- Lime slices and salt, for decoration
Instruction
- Preheat oven to 350 degrees (F).
- Line a 12 mold muffin tin with paper liners, lightly spray liners with non-stick spray; set aside.
- In a medium mixing bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
- In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
- In a small bowl combine sugar, lemon zest, lime zest, and orange zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
- In a large bowl or stand mixer fitted with the paddle attachment, beat melted butter and zesty sugar on medium speed until well combined; about 2 minutes.
- Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
- Divide the cupcake batter evenly into the 12 molds (each should be 3/4 full), then place the pan in the oven. Bake for about 15-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
