Margarita Cupcakes with Tequila Lime Frosting

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.

Course Dessert

Cuisine American

Keyword Margarita Cupcakes

Prep Time 15

Cook Time 20

Servings servings

Calories 540kcal

Author Dana DeVolk

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.

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