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Have you ever wanted to eat your favorite cocktail? Ha!! These Margarita Cupcakes bring you all the fresh lime flavor of a classic margarita but in cupcake form.
Imagine a cupcake base that’s soft and fluffy, then topped with a tasty tequila lime frosting. Boom! Margarita Cupcakes!
Sure, you won’t be slurping it out of a salt-rimmed glass, but you will be licking every last crumb off the plate!
These boozy cupcakes have just the right balance of sweet and tangy, with a little bit of tequila shining through in each bite.
Of course, you can keep the alcohol super low, or you can amp it up for a “whoa, that’s feisty!” cupcake. That’s the fun part about baking: you get to decide how intense your flavors are.
Making these cupcakes is easy—so easy, you’ll think you’re on vacation in your kitchen.
The key is to keep your ingredients at room temperature, measure everything carefully (a kitchen scale can help if you have one), and combine them in the right order so you end up with the fluffiest crumb.
And that’s not even the best part of these Margarita Cupcakes. Oh no, wait until you swirl on that frosting. With fresh lime juice, lime zest, and a dash of tequila, it’s like a little beach party on your taste buds.
Some of our other favorite CUPCAKE RECIPES we have on our site include: Banana Cupcakes with Brown Sugar Frosting, Lemon Curd Angel Food Cupcakes Recipe, and Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE MARGARITA CUPCAKES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE TEQUILA?
- CAN I USE A BOX MIX?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Margarita Cupcakes with Tequila Lime Frosting
WHY THIS RECIPE WORKS:
- Flavorful Twist on a Classic Drink: The lime zest and tequila combine for a bold flavor that reminds you of classic margaritas without being too boozy.
- Moist, Tender Cupcake Base: Using melted butter plus buttermilk gives you a soft crumb, while a bit of lime zest keeps things fresh and bright.
- Easy to Customize: You can dial back the tequila, switch up the garnish, or even poke holes in the cupcakes and add more lime oil for an extra citrus punch.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Lime juice
- Tequila
- Vanilla extract
- Lime zest
- Buttermilk
- Powdered sugar
- Coarse sugar (for garnish)
- Flake sea salt (for garnish)
- Lime slices (for garnish)
HOW TO MAKE MARGARITA CUPCAKES:
- Preheat the oven to 350°F. Line a 12-count cupcake tin with liners and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt, and set aside.
- Add the melted butter and sugar to a large bowl and whisk to combine.
- Add the eggs and whisk until smooth.
- Add the lime juice, tequila, vanilla, and lime zest, and whisk to combine.
- Add half of the flour mixture and whisk to combine.
- Next, add half of the buttermilk and whisk to combine. Repeat with the remaining flour and buttermilk.
- Fill the liners with the cupcake batter; it will be a little over 3 tablespoons of batter per cupcake.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then take them out to cool completely on a wire rack.
- While the cupcakes cool, make the frosting. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth.
- Slowly add in the powdered sugar a little at a time until combined, scrape down the sides as needed.
- Add the salt, tequila, lime juice, vanilla, and lime zest. Stir to combine, then place the mixer on medium-high speed and whip until light and fluffy, 3 minutes.
- Once the cupcakes are completely cool, frost them and add a sprinkle of coarse sugar, flake sea salt, and a lime slice if using for garnish. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE TEQUILA?
Nope!
You can swap out the tequila for more fresh lime juice or a little margarita mix (non-alcoholic version).
If you want the taste but not the booze, a tiny splash of lime oil works well, too.
Remember, though, tequila is part of what makes these “margarita” cupcakes.
CAN I USE A BOX MIX?
Yes, you can absolutely use a white cake mix as a cupcake base!
Just reduce the other liquids slightly, and still add a squeeze of lime plus some zest.
Then whip up the tequila lime frosting to top those cupcakes, and you’re all set.
This margarita cupcake recipe can be super flexible.
ANY ADDITIONS?
Go nuts! These cupcakes are a lot of fun and you can certainly change things up.
- Lime wedge on top for decoration (plus an optional sprinkle of coarse salt).
- A splash of orange liqueur like triple sec or grand marnier for a sweeter flavor in the batter or frosting.
- A pinch of kosher salt in the frosting if you love that sweet-salty combo of a classic margarita.
- Strawberry margarita twist by mixing mashed strawberries into the frosting for a fruity swirl.
- A swirl of lime cream cheese frosting for an extra tangy treat.
- Egg whites whipped separately and folded in if you want a lighter, airy texture (though be careful not to overmix).
- A teaspoon of vegetable oil in the batter to keep the cupcakes extra moist.
- Chopped fresh mint leaves if you want a mojito vibe.
- Crushed pretzels as a garnish for a salty crunch on the top of the cupcakes.
- Turn it into boozy cupcakes by poking holes and brushing on more tequila once they’re baked.
ANY SUBSTITUTIONS?
Let me know in the comments if you have any of your own ideas you’d like to mention.
- Sour cream instead of buttermilk, if that’s what you have in the fridge.
- Lemon cupcakes approach by switching the lime zest and juice to lemon—just keep the tequila if you want the boozy aspect.
- For non-drinkers, skip the tequila and up the fresh lime juice instead.
- Gluten-free flour in place of the purpose flour, but watch your texture, as GF flour can behave differently.
- Coconut cream or coconut milk in the frosting for a tropical spin.
- Mild orange juice in place of tequila if you’re making them kid-friendly and still want a citrus flavor.
HOW TO STORE:
Refrigerator
Place the frosted cupcakes in an airtight container and store them for up to 5 days.
They might firm up a bit in the fridge, so set them out at room temperature for 15–20 minutes before eating to let that creamy frosting soften.
Freezer
You can freeze the unfrosted cupcakes for up to 3 months. Just wrap them tightly in plastic wrap or foil.
Thaw at room temperature and then frost.
Frosted cupcakes can also be frozen but may get a little messy upon thawing.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Having your eggs, butter, and buttermilk at room temperature helps the batter combine smoothly.
- Don’t Overmix: Once you add your dry ingredients to the wet ingredients, keep stirring just until you see no more streaks of flour. Overmixing can lead to dense cupcakes.
- Taste the Frosting: If you want a stronger tequila flavor, add it a little bit at a time until it’s just right. You can also add more lime zest if you prefer extra citrus punch.
- Use a Measuring Cup: Pouring the batter into cupcake liners is easier and less messy if you use a measuring cup or ice cream scoop.
- Decorating Bag Fun: If you have a piping bag (or a plastic bag with the corner snipped off), swirling the frosting on top is a fun dessert project.
- Don’t Forget the Garnish: A tiny sprinkle of salt or coarse sugar on the frosting, plus a lime slice, gives that final “margarita vibe” your cupcakes deserve.
With that fresh lime flavor and a subtle tequila kick, these Margarita Cupcakes are basically a mini fiesta you can hold in your hand.
Whip up a batch, call your friends over, and let the good times roll—no designated driver needed! Enjoy!
If you like this recipe, you might also like:
Margarita Cupcakes with Tequila Lime Frosting
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lime juice fresh squeezed
- 2 tablespoons tequila
- 1 teaspoon vanilla extract
- zest of 2 limes
- ½ cup buttermilk
For the frosting:
- 1 cup unsalted butter softened
- 4 ½ cups powdered sugar
- 1/4 teaspoon fine sea salt
- 2 tablespoons tequila
- 1 tablespoon lime juice fresh squeezed
- 1 teaspoon vanilla extract
- Zest of 1 lime
- Coarse sugar for garnish
- Flake sea salt for garnish
- Lime slices for garnish
Instructions
- Preheat the oven to 350°F. Line a 12-count cupcake tin with liners and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt, and set aside.1 ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
- Add the melted butter and sugar to a large bowl and whisk to combine.½ cup unsalted butter, 1 cup granulated sugar
- Add the eggs and whisk until smooth.2 large eggs
- Add the lime juice, tequila, vanilla, and lime zest, and whisk to combine.2 tablespoons lime juice, 2 tablespoons tequila, 1 teaspoon vanilla extract, zest of 2 limes
- Add half of the flour mixture and whisk to combine.
- Next, add half of the buttermilk and whisk to combine. Repeat with the remaining flour and buttermilk.½ cup buttermilk
- Fill the liners with the cupcake batter; it will be a little over 3 tablespoons of batter per cupcake.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then take them out to cool completely on a wire rack.
- While the cupcakes cool, make the frosting. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth.1 cup unsalted butter
- Slowly add in the powdered sugar a little at a time until combined, scrape down the sides as needed.4 ½ cups powdered sugar
- Add the salt, tequila, lime juice, vanilla, and lime zest. Stir to combine, then place the mixer on medium-high speed and whip until light and fluffy, 3 minutes.1/4 teaspoon fine sea salt, 2 tablespoons tequila, 1 tablespoon lime juice, 1 teaspoon vanilla extract, Zest of 1 lime
- Once the cupcakes are completely cool, frost them and add a sprinkle of coarse sugar, flake sea salt, and a lime slice if using for garnish. Serve immediately.Coarse sugar, Flake sea salt, Lime slices
Notes
- Room Temperature Ingredients: Having your eggs, butter, and buttermilk at room temperature helps the batter combine smoothly.
- Don’t Overmix: Once you add your dry ingredients to the wet ingredients, keep stirring just until you see no more streaks of flour. Overmixing can lead to dense cupcakes.
- Taste the Frosting: If you want a stronger tequila flavor, add it a little bit at a time until it’s just right. You can also add more lime zest if you prefer extra citrus punch.
- Use a Measuring Cup: Pouring the batter into cupcake liners is easier and less messy if you use a measuring cup or ice cream scoop.
- Decorating Bag Fun: If you have a piping bag (or a plastic bag with the corner snipped off), swirling the frosting on top is a fun dessert project.
- Don’t Forget the Garnish: A tiny sprinkle of salt or coarse sugar on the frosting, plus a lime slice, gives that final “margarita vibe” your cupcakes deserve.
Nutrition
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