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Margarita Cupcakes

Margarita Cupcakes

These cupcakes are fun little twists on our classic Margarita. And just like the original cocktail itself, they’re totally cool flying solo, but you can also have them play nice with other lighter dishes.
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Course: Cupcakes
Cuisine: American
Keyword: Margarita Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Calories: 515kcal
Author: Brenda Maher

Ingredients

Cupcakes

  • 3 cups leveled & spooned all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2 sticks softened, unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs (preferably at room temperature)
  • 4 teaspoons pure vanilla extract
  • 1 cup whole milk
  • zest & fresh juice of 6 medium limes
  • optional 4 tablespoons tequila

Frosting

  • 2 cups 4 sticks softened, unsalted butter
  • 8 cups confectioners’ sugar
  • 6 - 8 tablespoons tequila
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lime oil (or 4 teaspoons lime extract)
  • a pinch of salt
  • optional lime zest, lime slices, coarse sugar

Instructions

Cupcakes recipe:

  • Preheat the oven temperature to 350°F (or 177°C) and line two 12-cup pans.
  • Mix baking powder, flour, and salt in a medium bowl.
  • Cream butter and sugar with a mixer, then add eggs and vanilla extract. Alternate adding dry ingredients and milk until combined. Mix in fresh lime juice and zest.
  • Fill cupcake liners halfway and bake for 18 to 20 mins for regular cupcakes or 11-13 mins for mini cupcakes.
  • Let your cupcakes cool down before frosting.

Frosting recipe:

  • Beat butter in a bowl with a mixer until creamy, then gradually add the confectioners' sugar while mixing.
  • Add tequila, lime flavoring, vanilla extract, and salt. Adjust flavor as needed.
  • Frost your boozy cupcakes and garnish with coarse sugar, lime zest, or lime slices for extra flair.

Notes

  • You can omit liquor from both cupcakes and frosting, substituting 2 tablespoons of vanilla extract in the frosting instead.
  • Cupcakes and frosting can be whipped up 1 day ahead and stored appropriately: cupcakes at room temperature and frosting in the fridge.
  • Leftover cupcakes can be stored in the fridge for 3 days or frozen for 2 to 3 months (both unfrosted and frosted). Thaw them overnight in the refrigerator before serving.
  • Test baking powder by sprinkling a pinch into boiling water. If there are bubbles, it's still effective. But if nothing happens, you should throw it away.

Nutrition

Calories: 515kcal | Carbohydrates: 63.5g | Protein: 3.8g | Fat: 12.2g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 1731mg | Potassium: 1763mg | Fiber: 0.7g | Sugar: 45.2g | Calcium: 745mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!