Margarita Cupcakes – Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!
Today I bring you a recipe that is just perfect for Spring/Summer, much like my Lemon Raspberry Layer Cake. I bring you my latest cupcake recipe – Margarita Cupcakes!
Margarita Cupcakes
These cupcakes are incredibly moist and fluffy, and are infused with a little tequila and lime. I mean, who doesn’t love spiking their Summer desserts to make them even more fun?? 😉
I’ve topped them with a sweet buttercream frosting that is also infused with tequila and lime to make these the ULTIMATE Margarita Cupcakes!
Try these delicious cupcakes next!
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Margarita Cupcakes
Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!
Ingredients
For the Cupcakes
- 1 and 1/2 cups (190g) cake flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (150g) caster/granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120g) Greek style yogurt
- Zest and juice of 2 limes
- 2 tablespoons tequila
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 2 tablespoons tequila
- 1 tablespoon lime juice
- Pinch of salt
Instructions
For the Cupcakes
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, lime juice, zest, and tequila, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth.
- Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the tequila, lime juice, and salt, and beat on high until light and fluffy.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with lime slices and zest.
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, in an airtight container, at room temperature or in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.
Nutrition Information:
Yield:
14 cupcakesServing Size:
1 cupcakeAmount Per Serving: Calories: 495Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 140mgCarbohydrates: 76gFiber: 0gSugar: 71gProtein: 2g
Nutrition information isn’t always accurate.
Sarah
Friday 17th of September 2021
I made these today, baked really well but could hardly taste the lime or tequila. If I added say another tablespoon of tequila and another lime would that negatively affect the final product? Thanks
Marsha
Friday 17th of September 2021
Adding another tablespoon of tequila should be fine for both cupcakes and frosting. You can add another tablespoon of lime to the frosting, but I wouldn't recommend adding any more to the cupcake batter.
Kelli
Friday 29th of May 2020
Delicious! I can’t wait to share these with co-workers tomorrow.
Genia
Wednesday 29th of April 2020
So delicious! I mixed some lime zest with a touch of coarse sale and sugar and sprinkled to top. Added just a bit of that Margarita magic!
Monica
Thursday 3rd of May 2018
Can this be made into a cake instead of cupcakes?
Marsha
Thursday 3rd of May 2018
You can use this recipe to make a 6-inch layer cake! :) I would double the recipe if you need a bigger cake.
Agness of Run Agness Run
Saturday 13th of May 2017
These cupcakes left me speechless, Marsha! I am tempted to give them a try!
Marsha
Saturday 13th of May 2017
Thanks, Agness!