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Margarita Cupcakes

If you want truly celebratory cupcakes, try these festive and delicious Margarita Cupcakes. The cupcakes themselves are melt-in-your-mouth tender with a bright lime flavor and a hint of tequila in the background. Serve these on Cinco de Mayo or any other cupcake-worthy occasion.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 12 cupcakes
Calories: 390 kcal
Course: Dessert
Cuisine: American , Mexican

Ingredients

Cupcakes:
  • 1 ½ cups (188 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 4 ounces (113 grams) unsalted butter at room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup fresh lime juice (from about 2 limes)
  • 2 tablespoons tequila
  • 1 tablespoon (packed) freshly grated lime zest (from about 2 limes)
  • ½ teaspoon pure vanilla extract
  • ½ cup buttermilk or milk
To Brush the Cupcakes:
  • 1 to 2 tablespoons tequila
Tequila-Lime Frosting:
  • 6 ounces (170 grams) unsalted butter at room temperature
  • 1 ¾ cups (175 grams) confectioners’ (powdered) sugar
  • 2 tablespoons tequila
  • 1 tablespoon fresh lime juice
  • Pinch of coarse salt

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F. Line a standard muffin pan with 12 paper liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In an electric mixer fitted with the paddle attachment on medium-high speed, beat the butter and sugar together until pale, light, and fluffy, about 5 minutes.
  4. Reduce the mixer speed and add the eggs one at at time, mixing thoroughly after each addition.
  5. Scrape the sides of the bowl and add the lime juice, tequila, lime zest, and vanilla extract. Mix until combined. The mixture may look curdled at this point, but don’t worry, it will all come back together.
  6. Add the dry ingredients in three batches on low speed, alternating with the buttermilk in two batches. Mix just until incorporated (don't over-mix). Scrape down the sides with a rubber spatula and give it one last mix by hand.
  7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a toothpick comes out clean.
  8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Cool completely before frosting them.
  9. To make the frosting, beat the butter in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes until super creamy. Reduce the speed and gradually add the confectioners' sugar. Periodically scrape the sides of the bowl and continue beating until it's all incorporated.
  10. Next, add the tequila, lime juice, and salt. Mix until smooth and fluffy. The frosting will increase in volume as air is whipped into it. If the frosting appears a bit too soft, add some additional sugar or refrigerate briefly to firm up.
  11. Frost the cupcakes and garnish, if desired, with lime zest, an additional sprinkling of coarse salt and/or a lime wedge.

Notes

  • If you would prefer to make these cupcakes alcohol-free, you can omit the tequila from both the cupcakes and the frosting. Instead, add 1 teaspoon of vanilla extract to the frosting if omitting the tequila.
  • You may store frosted cupcakes in an airtight container in the fridge for a couple days, but be sure to bring them to room temperature before serving.
  • If making these cupcakes in advance, I recommend waiting to garnish them until right before serving. Lime slices and lime zest can dry out if you garnish too early.
  • Adapted from Brown Eyed Baker

Nutrition Information

Serving 1cupcake Calories 390kcal (20%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 81mg (27%) Sodium 63mg (3%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 36g (72%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 390

% Daily Value*

Serving 1cupcake
Calories 390kcal 20%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 63mg 3%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.