Margarita Cupcakes
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5 from 2 votes

Margarita Cupcake Recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: margarita cupcake recipe, margarita cupcakes, margarita frosting
Servings: 18 Cupcakes
Calories: 398kcal
Author: Stef

Ingredients

Cupcake Ingredients

  • 1/2 cup lime juice
  • 1 tablespoon lime zest zest of two limes
  • 2 cup 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

Instructions

Cupcake Instructions

  • 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.

Frosting Instructions

  • 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.

Notes

The cupcake recipe (not the frosting) originally came from the vegan cupcake cookbook called Vegan Cupcakes Take Over the World.
Cupcakes last for two days at room temperature or up to five days in the refrigerator.

Nutrition

Calories: 398kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 239mg | Potassium: 89mg | Fiber: 1g | Sugar: 43g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg