Paloma Coma Cupcakes

Summer time is the time for tequila-based cocktails and all of the time is time for cupcakes. With these delicious morsels I managed to combine the two. One of my all time favorite tequila drink is the Paloma with fresh squeezed grapefruit juice, tequila, and just a bit of lime. As you may or may not know I am a huge fan of well-made, locally produced products–so naturally I decided to use Peach St. Distiller’s D’Agave gold instead of a traditional tequila.  Also for the grapefruit juice, I highly recommend fresh squeezed but in a pinch something along the lines of Simply Grapefruit will do.

Makes approximately 24 cupcakes.

Cupcake: Paloma Coma

  • 2 1/3 cup flour
  • 1 1/3 cup sugar
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup butter
  • 1 1/4 cup grapefruit juice
  • 1 Tbsp. D’Agave or tequila

Frosting:

  • 4 cup confectioner’s sugar
  • 1/2 cup butter
  • 4oz cream cheese
  • 1 lime, juice and zest!
  • 3 Tbsp. D’Agave or tequila

Combine all ingredients for the cupcakes into a bowl, blend until smooth. Pour batter evenly into lined cupcake tins.  Bake at 375 for 12-15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

While cupcakes are baking, combine all ingredients for frosting in a large bowl adding confectioner’s sugar gradually.  Once cupcakes are cool, frost and enjoy!

What up cupcake?

* This recipe was made for high altitudes.

About Bess Dougherty


Bess Dougherty's life revolves around hooch. By day she has the pleasure of making beer. At night this dame can often be found sipping whiskey and beer around town. This bearcat is also an avid homebrewer. Yar.