Margarita Cupcakes
These Margarita Cupcakes pack real lime juice, lime zest, and a splash of tequila right into a soft, moist crumb. Then they get topped with a tangy lime buttercream and a salted rim for that true margarita experience in dessert form. Perfect for Cinco de Mayo, summer parties, or any night you want a grown up cupcake with a little kick.
Equipment
- Standard 12-cup muffin pan
- Paper cupcake liners
- Stand mixer or hand mixer
- Mixing bowls
- Microplane zester
- Rubber spatula
- Wire cooling rack
- Piping bags and tips for frosting
Ingredients
- 1 1/2 cups all purpose flour 190g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup whole milk 80ml
- 1/4 cup fresh lime juice 60ml
- 2 tablespoons lime zest
- 2 tablespoons tequila
- 1 tablespoon triple sec orange liqueur
For the Lime Buttercream
- 1 cup unsalted butter 226g, softened
- 4 cups powdered sugar 480g
- 3 tablespoons fresh lime juice 45ml
- 1 tablespoon lime zest
- 1 pinch salt
For Garnish
- margarita salt for rimming
- lime wedges or slices for garnish
Instructions
- Preheat oven to 350°F and line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla, lime juice, lime zest, tequila, and triple sec until combined. Mixture may look curdled.
- With mixer on low, add dry ingredients in three additions alternating with milk, starting and ending with flour. Mix just until no streaks remain. Do not overmix.
- Divide batter evenly among liners, filling each two thirds full. Bake for 16 to 18 minutes, until toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely before frosting, about 30 minutes.
- For frosting, beat softened butter until smooth. Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in lime juice, lime zest, and pinch of salt until fluffy.
- Spread margarita salt onto a shallow plate. After frosting each cupcake, lightly press the outer edge of the frosting into the salt to rim it.
- Pipe or spread buttercream onto each cooled cupcake. Top with lime wedge or zest twist for garnish. Serve immediately or store as directed.
Notes
- Fresh limes: Use fresh limes for the juice and zest whenever possible for the brightest flavor.
- Room temperature ingredients: Do not skip letting the butter and eggs come to room temperature, since this helps the batter mix smoothly.
- Non-alcoholic version: Swap the tequila and triple sec for extra lime juice plus a splash of orange juice.
- Cool completely: Let the cupcakes cool completely before frosting so the buttercream does not slide off.
- Stronger citrus flavor: For a stronger citrus punch, add an extra teaspoon of lime zest to the frosting.
- Key lime variation: Swap regular lime for key lime juice for a slightly sweeter, floral flavor.
- Make ahead: Bake the cupcakes up to two days in advance and store them unfrosted, then make the frosting and assemble everything the day you plan to serve them.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20 minutes before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting.
- Soft frosting fix: If frosting is too soft, chill for 10 to 15 minutes and beat in a little extra powdered sugar to firm it back up.
Nutrition
Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 140mgPotassium: 45mgFiber: 1gSugar: 36gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!