Strawberry Margarita Cupcakes

I have seen a lot of recipes for margarita cupcakes lately but I wanted to do something a little different.  I had strawberries in my fridge that needed to be used (buy one get one free for berries these days has me buying a little more than I can handle) and I was desperately in need for a study break.  So I thought up these decadent cupcakes.  The icing is very margarita-y, which I happen to love, and you will too, especially on a hot summer day at a cookout...with a margarita already in hand.  Ahh, love summer!

Make these...now.  These just might be the most perfect summer cupcake.

Strawberry Margarita Cupcakes
Source: Cupcakes - adapted from Cupcakes from the Primrose Bakery, Frosting - Mag-Pie's original
Yields 15 cupcakes

For the cupcakes:
Ingredients
1 cup plus 2 tablespoons granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs
1 1/3 cups self-rising flour
1 teaspoon baking powder
3 tablespoons cornstarch
1/2 cup pureed fresh strawberries (I pureed the strawberries in a food processor, you could also use a blender)

4 tablespoons ready-to-serve margarita cocktail (with tequila already in mixture - I used Jose Cuervo Light Margarita), for brushing tops after cooked

Directions
Preheat oven to 350 degrees F and line muffin pans with 15 cupcake liners.

In a medium bowl, combine flour, baking powder, and cornstarch.  In the bowl of a stand mixer, cream butter and sugar together until light and fluffy about 3 minutes.  Add eggs one at a time, beating well after each addition.  On low speed, combine dry ingredients with wet ingredients in the bowl of the stand mixer.  Once combined, stir in the strawberry puree.

Spoon the batter into the baking cups, filling about two-thirds full.  Bake for 18-20 minutes, or until a toothpick comes out clean.  Remove from the oven and leave in the muffin pans for 10 minutes before removing to a wire rack.

Once cupcakes are transferred to the wire rack, while still warm, brush tops of cupcakes liberally with margarita cocktail.  Let cool completely before frosting.

For the frosting:
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
5 to 6 cups confectioners sugar
1/4 cup ready-to-serve margarita cocktail
juice of one lime
1 teaspoon lime zest
big pinch of sea salt
sliced strawberries for garnish (optional)

Directions
In the bowl of a stand mixer, cream butter until light and fluffy; about 3 minutes.  Add 5 cups confectioners sugar and beat until thick and creamy.  Add the rest of the ingredients and beat until smooth and creamy.  If icing is not thick enough, add confections sugar 1/4 cup at a time until desired consistency.  Frost cupcakes, garnish with strawberries and enjoy your little cupcake cocktail!