Cinco de Mayo (5th of May) is widely seen as a celebration of Mexican cultural heritage for America’s large Mexican-American population. People all over the country celebrate with parades, parties, mariachi music, and traditional Mexican foods. Celebrate spring and Cinco De Mayo in style with these margarita-inspired cupcakes by Jane Dunn.

INGREDIENTS (makes 12)
125g unsalted butter or baking spread at room temperature
200g caster sugar
200g self-raising flour
½ tsp salt
3 eggs
1 tsp vanilla extract
125ml full-fat milk
Zest of 3 medium limes
180ml tequila
Buttercream
200g unsalted butter at room temperature
400g icing sugar
50ml tequila
Zest of 1 medium lime
Decoration
Lime slices and zest

  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and get 12 cupcake cases ready.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour, salt, eggs and vanilla extract and beat to combine. Finally, add the milk and lime zest and beat again.
  3. Divide the mixture equally between the 12 cupcake cases. Transfer to the oven and bake for 20 to 22 minutes. While still warm, pour one tablespoon of tequila over each cupcake. Leave to cool fully on a wire rack.
  4. To prepare the buttercream, beat the butter for a few minutes to loosen in a large bowl. Gradually beat in the icing sugar until well combined. Pour in the tequila slowly while continuously mixing; add the lime zest and beat the buttercream for a few minutes until light and fluffy.
  5. Add buttercream to a piping bag with a piping nozzle of your choice. Pipe the buttercream over the cupcakes however you like. Top each cupcake with a slice of lime, a sprinkling of lime zest and, if desired, a mini umbrella.