Ready to Bake Batter

Strawberry Lime Margarita Cupcakes

Makes 30 standard muffins


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 2 Tbsp. lime zest
  • 2-3 drops green food coloring (optional)
  • 1 cup butter, softened
  • 6 Tbsp strawberry syrup
  • 1 tsp vanilla extract
  • 3.5 cups powdered sugar
  • 2 Tbsp tequila (can substitute any clear extract)
  • Cut paper straws and lime wedges for garnish


  1. Remove Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
  3. Cut open one end of the pouch and squeeze batter into a bowl. Stir in lime zest and green food coloring.
  4. Use #20 scoop to portion batter into muffin cups (or fill each 2/3 full).
  5. For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time.
  6. Allow muffins to cool completely.
  7. For buttercream frosting, blend butter strawberry syrup, vanilla extract and tequila in a mixer.
  8. Add powdered sugar and continue to mix until frosting is set.
  9. Frost cooled cupcakes and garnish with straw and lime wedge.
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