CHIPS AHOY! Margarita Cupcakes

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • 3 eggs
  • 1 cup margarita mix
  • ¼ cup oil
  • Zest and 1 Tbsp. juice from 1 lime, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 2 cups powdered sugar

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Place 1 cookie, top side down, in each of 24 paper-lined muffin cups; set aside. Chop remaining cookies.

3

Beat cake mix, eggs, margarita mixer, oil and 1/2 tsp. lime zest in large bowl with mixer until blended. Stir in chopped cookies. Spoon over cookies in muffin cups.

4

Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.

5

Beat cream cheese, lime juice and remaining zest in medium bowl with mixer until blended. Add sugar, 1 cup at a time, beating after each addition until well blended.

6

Remove cupcake liners. Place cupcakes, upside down, on plate. Spoon cream cheese frosting into pastry bag fitted with decorating tip; use to pipe frosting onto cupcakes.