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If you know me, you know I love a good margarita. The lime, the salt, the delicious flavors all poured over a cup of ice. I’m about to admit something, I do like a few things slightly more than margaritas.
What could I possibly like more than a margarita? Cupcakes. Now, blend two of my favorite things together into one AMAZING cupcake recipe and you have…MARGARITA CUPCAKES!
A margarita cupcake, with tequila of course.
Our Margarita cupcakes are garnished with a tequila lime frosting, lime zest, and lime slices. These are SO delicious. Not too sweet, and definitely not too boozy.
Where’s the Recipe?
Here at My Crazy Good Life we write our recipes for all readers. In this margarita cupcake recipe, we’ve included detailed instructions, helpful tips and tricks, as well as nutritional information.
If you are ready for a more simplified set of directions, simply scroll to the bottom of the page where you’ll find our easy to print Margarita Cupcakes recipe.
Ingredients in Margarita Cupcakes
- Flour: We prefer using all purpose flour for this recipe. This recipe can easily be made gluten free. See our recipe tips to find out how to modify the recipe.
- Baking Powder: Baking powder is key for this recipe, it’ll help lighten the texture of the cupcakes.
- Salt: Any type of salt here will work. We typically use table salt.
- Unsalted Butter: You’ll need to make sure the unsalted butter is at room temperature for this recipe. You’re looking for softened butter that mixes better with the other ingredients. Butter will be used in both the cupcake and the tequila lime frosting.
- Granulated Sugar: We use regular granulated sugar for the cupcake portion of the recipe. You’ll also need confectioners sugar, or powdered sugar for the frosting.
- Eggs: The eggs work best at room temperature.
- Limes: You’ll really want to use fresh lime juice here. You’ll need to add fresh lime juice and lime zests for this recipe.
- Tequila: You’ll need the tequila for both the cupcakes and the tequila lime frosting.
- Vanilla Extract
- Buttermilk: Buttermilk helps the cupcakes stay moist and fluffy. If you don’t have any buttermilk at home, you can always create your own at home. We’ve included the correct method and ratio for doing this in our recipe tips below.
How to Make Margarita Cupcakes:
Step 1: Preheat the oven to 350 degrees.
Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
Step 2: Beat the butter and granulated sugar together until light, and fluffy–about 5 minutes on medium high.
Step 3: Reduce the mixer speed to medium, add eggs one at at time.
Mix for about 30 seconds after each one is added, until it’s completely mixed in.
Scrape the sides of the bowl and slowly add lime juice, lime zest, vanilla extract, and tequila. Mix for about 1 minute, until completely combined.
Step 5: Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk.
Step 6: Pour the margarita cupcake batter into cupcake liners in a cupcake pan. Bake for about 12 minutes, rotate the pan, then cook for 13-15 minutes.
Check to make sure they’re done by using a toothpick or butter knife to poke into the cupcakes. If it comes out clean, they’re done.
Step 7: Allow cupcakes to cool for 5 minutes and then brush the tops with tequila.
How to Make Tequila Lime Frosting
Step 1: Whip butter on medium-high speed with a mixer and the whisk attachment for 5 minutes.
Step 2: Reduce the speed to medium-low and slowly add powdered sugar. Make sure to stop and scrape the sides of the bowl a few times.
Turn the speed up to medium and mix for at least 30 seconds.
Step 3: Add your lime juice and tequila.
Mix the frosting on medium-high speed until it’s light and fluffy. If the frosting seems a little too soft, add powdered sugar one tablespoon at a time until it thickens.
Step 4: Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse salt.
Recipe Tips
- I keep the extra frosting in the fridge until just before I serve the cupcakes.
- After brushing the tops of the margarita cupcakes with tequila, please allow the cupcakes to cool completely before frosting. This keeps the frosting from melting and sliding off the cupcake.
- We recommend making your own buttermilk instead of buying. For this recipe, you’ll mix 1/2 a cup of milk and 1/2 a tablespoon of lemon juice or vinegar together. Let the two ingredients sit for 10 minutes.
- You can make these cupcakes gluten free. To do this, substitute the flour with Bob’s Red Mill gluten-free 1-to-1 baking flour. I baked the cupcakes for an extra two minutes when using the gluten-free flour.
- Frosted or unfrosted cupcakes can be stored in the fridge. Personally, I recommend storing the unfrosted cupcakes if you can. If you have an airtight container, that would help keep the frosted cupcakes the freshest until you are ready to eat them.
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Margarita Cupcakes
Equipment
- hand mixer
- Mixing Bowls
Ingredients
Ingredients for Margarita Cupcakes:
- 1 ½ cup flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter unsalted, Room Temperature
- 1 cup sugar
- 2 eggs Room Temperature
- 2 limes use the zest and juice from 1 1/2 limes
- 1 tbsp tequila plus and additional 2 tablespoons tequila needed to brush finished cupcakes
- ¼ tsp vanilla
- ½ cup buttermilk
Ingredients for the Tequila-Lime Frosting:
- 1 cup butter unsalted, room temperature
- 2 ¾ cups powdered sugar
- 1 lime 1 tbsp lime juice
- 1 tbsp tequila
Instructions
Directions for Cupcakes:
- Preheat the oven to 350 degrees.
- Mix together the flour, baking powder, and salt. Set aside. 1 ½ cup flour, 1 ½ tsp baking powder, ¼ tsp salt
- Beat the butter and sugar together until light, and fluffy–about 5 minutes on medium high. ½ cup butter, 1 cup sugar
- Reduce the mixer speed to medium, add eggs one at at time. Mix for about 30 seconds after each one is added, until it's completely mixed in. 2 eggs
- Scrape the sides of the bowl and slowly add the lime zest, lime juice, vanilla extract, and tequila. Mix for about 1 minute, until completely combined. 2 limes, ¼ tsp vanilla, 1 tbsp tequila, 1 tbsp tequila
- Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk. ½ cup buttermilk
- Bake for about 12 minutes, rotate the pan, then cook for 13-15 minutes. Check to make sure they're done by using a toothpick or butter knife to poke into the cupcakes. If it comes out clean, they're done.
- Allow cupcakes to cool for 5 minutes and then brush the tops with tequila.
Directions for Frosting:
- Whip butter on medium-high speed with a mixer and the whisk attachment for 5 minutes. Reduce the speed to medium-low and slowly add powdered sugar. Make sure to stop and scrape the sides of the bowl a few times. 1 cup butter, 2 ¾ cups powdered sugar
- Turn the speed up to medium and mix for at least 30 seconds.
- Add your lime juice and tequila, resisting all temptation to add ice and drink it. Mix the frosting on medium-high speed until it's light and fluffy. If the frosting seems a little too soft, add powdered sugar one tablespoon at a time until it thickens. 1 lime, 1 tbsp tequila
- Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse salt.
Notes
Nutrition
Make This Recipe?
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Is this recipe made with cake flour or all purpose flour? Do I need to adjust the baking powder if this recipe is not used with cake flower?
I use all purpose flour for this recipe, no adjustment on baking powder.
So the taste is amazing! I love the recipe as it makes this very easy for a non baker. Only thing I have questions about….are these kind of dense or did I do something wrong? I’m thinking maybe the alcohol leaves the cake a heavier texture compared to light fluffy birthday cake. But the flavor is so on point the texture didn’t deter anyone from enjoying this treat.
Hi! I’ve made these before and they are always a hit! I wanted to have them for a Fourth of July party but want to make them the day before. Can I frost the day before or is it best to frost day of? And/or would they need to be refrigerated?
Hi Julie, I’m sorry about the delay–I went away for the weekend and had no computer. I always frost right before I serve, and I keep them in the fridge until I serve them :)
Hey, I am super excited to make these today, but I’m lost as to what flour you all used!? Can someone pls let me know? Ty
just regular flour, cake flour if you have it :)
😉! Ty
I made this for the first time, for my cousin and she loved them! Thank you so much for sharing us your amazing recipe! I really appreciate it so much!
These are hands down my favorite–I’m so glad you liked them too! :)
Thank you for this recipe! I love margaritas and the flavor of these cupcakes is to die for! I’ve made them twice and they’ve been devoured each time – next time I make them I’ll double the batch ;)
Hi, do you use gold or silver tequila?
Whichever you prefer! I’m a fan of silver so I usually use that – but I’ve made them successfully with both :)