Easy Margarita Cupcakes
Fluffy margarita cupcakes topped with a rich tequila lime buttercream. If you like margaritas you'll love these cupcakes!
Servings 12 Cupcakes
Calories 482kcal
Ingredients
For the Cupcakes
- 1 ½ Cup All Purpose Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Softened
- 1 Cup Sugar
- 2 Eggs
- ¼ Cup Lime Juice (About 2 Limes) Freshly Squeezed
- 1 Tablespoon Lime Zest (From about 1 ½ Limes)
- 1 Cup + 1 Tablespoon Tequila Divided
- ¼ Teaspoon Vanilla Extract
- ½ Cup Whole Milk
For the Tequila Lime Frosting
- 1 Cup Unsalted Butter Softened
- 3 Cups Powdered Sugar
- ¼ Cup Lime Juice (From about 2 limes) Freshly Squeezed
- 3 Tablespoons Lime Zest (From about 5 limes)
- 4 Tablespoons Tequila
- 2-4 Tablespoons Heavy Whipping Cream
- Lime Slices To Garnish
Instructions
For the Cupcakes
- Preheat oven to 350 degrees and line cupcake pan with paper liners.
- In a large bowl, whisk together the flour,baking powder, and salt until combined.
- In another large bowl, beat sugar, butter, and eggs until combined. Then add in the lime juice, lime zest, 1 tablespoon tequila, and vanilla.
- Alternate between adding in the milk, and flour mixture until everything is just combined.
- Fill each cupcake liner ¾ full. Bake for 21-23 minutes.
- Remove from oven and allow to cool several minutes.
- Once cooled, poke holes into the cupcake and brush remaining tequila over the top using a BBQ sauce brush, or you can dip the top of the cupcake into a bowl of tequila. Cool completely.
For the Tequila Lime Frosting
- In a large bowl, beat butter, lime juice, lime zest, and tequila until light and fluffy.
- Add powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
- Pipe with a star tip or spread frosting onto cupcakes. Top with a lime slice and a paper straw if desired.
Notes
Ingredient Notes
-
- Flour: Measure your flour by spooning it into a measuring cup and then leveling it off with a knife. Avoid scooping your cup into your flour as you'll get too much, which leads to dry, dense cupcakes.
- Butter: Butter should be softened but not melted. If your finger makes an indent in it when you touch it, it is good to go!
- Lime Juice: Use fresh lime juice if at all possible.
- Lime Zest: Avoid the white part underneath, which tends to be bitter.
- Tequila: I suggest a silver (clear) tequila as that is typically used in margaritas. For this recipe, I used Patron. Casamigos and Jose Cuervo are also good.
- Milk: I use whole milk for the best flavor/texture.
- Get the most juice from your limes: Roll the lime on the counter first. Microwaving for 10-20 seconds can also help.
- Use room temperature ingredients.
- Don't overmix: Mix until the flour just disappears.
- Don't overfill: Fill cupcake tin just around ⅔ of the way full as they rise quite a bit as they bake.
- Don't overbake: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Nutrition
Calories: 482kcal | Carbohydrates: 60g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 69mg | Potassium: 123mg | Sugar: 46g | Vitamin A: 800IU | Vitamin C: 3.6mg | Calcium: 55mg | Iron: 0.9mg