Boozy Margarita Cupcakes
Margarita Cupcakes, like margaritas themselves, go down smooth. They leave you with just a small tickle in your mouth from the coarse salt and sugar sprinkled on top.
They won’t get you drunk, but these boozy cupcakes burst with flavor thanks to homemade tequila lime frosting.
Why You’ll Love these Boozy Cupcakes
Readers, friends, and family alike adore these Margarita Cupcakes! I’ve made them for friends’ weddings and some of my friends have started making them themselves if I don’t make them often enough.
These boozy cupcakes are EASY to make! There is no need to use an electric mixer for the batter; you only need two bowls for this alcohol infused dessert.
The cupcakes are also incredibly moist and loaded with fresh lime juice and a splash of tequila.
How to Make Margarita Cupcakes
- First, mix all of the wet ingredients with the lime zest, and sugar. The wet ingredients include lime juice, vegetable oil, milk, tequila, and vanilla.
- Then, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Then, mix the dry ingredients into the wet ingredients until just combined.
- Fill cupcake liners 3/4 full and bake at 350 F for 20 minutes.
How to Make Tequila Lime Buttercream
You could frost these margarita cupcakes with any frosting that you like, but using tequila lime buttercream makes them extra special.
To make it, use a basic buttercream recipe. Instead of flavoring it with vanilla extract, use lime zest and a little tequila.
For those of you who like your margaritas with a salted rim, I highly recommend sprinkling a mixture of kosher salt and coarse sugar over the frosting. It makes your margarita cupcakes sparkle and also helps gives them their distinct margarita flavor.
- The cupcake recipe (not the frosting) first came from the vegan cupcake cookbook called Vegan Cupcakes Take Over the World [paid link]. I typically make the recipe using whole milk. You can make the whole cupcake vegan by using soymilk. The frosting can be a vegan buttercream if you swap the butter for plant butter.
- Garnish with a lime wedge or some flakes of lime zest.
- Serve alongside actual margaritas as a sweet treat for your next happy hour!
- If you do prefer stronger boozy cupcakes, brush the baked cupcakes with some extra tequila.
Yes, many different types of alcohol can be added to various baked goods to add flavor and introduce interesting textures. Just remember that alcohol is a liquid, and if your batter is too thin it won’t bake up properly.
This recipe calls for 4 teaspoons of tequila and makes about 18 cupcakes. That’s less than 1/4 teaspoon of alcohol per cupcake!
No, you won’t actually get drunk from these tipsy cupcakes. The tequila is exclusively for flavor. The alcohol in the batter evaporates while baking.
Other Cocktail Cupcakes
If you love these boozy cupcakes, consider trying some of my other tipsy cupcake recipes:
- Piña Colada Cupcakes
- Bailey’s Cupcakes
- Shirley Temple Cupcakes
- Moscow Mule Cupcakes – Another tasty recipe for boozy lime cupcakes from Life, Love and Sugar.
Margarita Cupcake Recipe
- 1/2 cup lime juice
- 1 tablespoon lime zest zest of two limes
- 2 cups milk whole milk or soymilk for a vegan option
- 1/2 cup vegetable oil
- 4 teaspoons tequila
- 1 teaspoon vanilla extract
- 2 cup granulated sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Margarita Buttercream Ingredients
- 1 cup unsalted butter room temperature
- 3 cups confectioners' sugar
- 1 1/2 teaspoons lime zest zest of one lime
- 1 tablespoon tequila
- 1/2 teaspoon salt
- coarse sugar to taste, optional for topping
- kosher salt to taste, optional for topping
- In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla, and sugar.
- In a small bowl, mix together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the lime mixture and stir until just combined.
- Divide evenly among 18 cupcake liners.
- Bake at 350 F for 20-24 minutes, until a tester comes out clean and the cupcakes spring back when lightly pressed.
- Beat butter on high speed with an electric mixer for about three minutes until light and airy.
- Mix in powdered sugar a little bit at a time.
- Add lime zest, tequila, and salt and continue to beat for another minute.
- Pipe onto cooled cupcakes.
- Optionally, mix coarse sugar and kosher salt together in a small bowl in a 3:1 ratio and sprinkle over the tops of the cupcakes.
- The cupcake recipe (not the frosting) originally came from the vegan cupcake cookbook called Vegan Cupcakes Take Over the World [paid link].
- Cupcakes last for two days at room temperature or up to five days in the refrigerator.
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