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What’s better than margaritas?
Cupcakes.
What’s better than cupcakes? Margaritas.
See this vicious cycle I’m in?
I decided to stop it once and for all–right now. Margarita cupcakes. With tequila, of course.
These are SO delicious. Not too sweet, and definitely not too boozy.
Directions for margarita cupcakes with tequila:
1. Preheat the oven to 350 degrees.
2. Mix together the flour, baking powder, and salt. Set aside.
3. Beat the butter and sugar together until light, and fluffy–about 5 minutes on medium high.
4. 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.
5. 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.
6. Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk.
7. 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.
8. Allow cupcakes to cool for 5 minutes and then brush the tops with tequila.
Directions for frosting:
1. 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.
2. Turn the speed up to medium and mix for at least 30 seconds.
3. 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.
4. Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse salt.
Note: I kept the extra frosting in the fridge until I served them. It’s so delicious–I might have added a little extra onto my cupcake while eating.
you. are. welcome!
Looking for more margaritas? You might be interested in these posts:
Margarita Cupcakes with Tequila
Ingredients
Ingredients for Margarita Cupcakes:
- 1 ½ cup Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Butter unsalted, Room Temperature
- 1 cup Sugar
- 2 Eggs Room Temperature
- The zest and juice of 1 ½ limes
- 1 Tablespoon Tequila plus and additional 2 tablespoons tequila needed to brush finished cupcakes
- ¼ teaspoon Vanilla Extract
- ½ cup Buttermilk
Ingredients for the Tequila-Lime Frosting:
- 1 cup Butter Unsalted, Room Temperature
- 2 ¾ cup Powdered Sugar
- 1 Tablespoon Lime Juice
- 1 Tablespoon Tequila
Instructions
Directions for Cupcakes:
- Preheat the oven to 350 degrees.
- Mix together the flour, baking powder, and salt. Set aside.
- Beat the butter and sugar together until light, and fluffy–about 5 minutes on medium high.
- 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 the lime zest, lime juice, vanilla extract, and tequila. Mix for about 1 minute, until completely combined.
- Set the mixer speed to low and alternate adding the dry ingredients with the 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.
- 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.
- 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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How many cupcakes does this make??
About 12, Tori!
Where do I add the buttermilk? You said you use it for a substitute but I’m not understanding? I’m trying to make these today for a Jimmy Buffet concert.
Step 6, add the buttermilk alternating with the dry ingredients :)
Is it 1T or 2T? The ingredient list says 1T but your reply says 2T.
Thank you!
One :) Sorry about that!
Would this work for a cake?
I haven’t ever done it, but I don’t see why not!
It does :)
I’m making cupcakes today but frosting tomorrow. Should I brush the tequila on top today or tomorrow before frost. Please respond quickly as they are in the oven! Ha! By the way, the batter tastes amazing! Can’t wait to try the cake!
Hub christine,
I’m making them today too! I think you could brush the tequila on either time-today or tomorrow!
Is the Recipe correct now, making these for my daughters Bridal shower.
This recipe is correct.
I made these yesterday for a Fiesta birthday party. They were a hit. The cupcakes had a good texture and the icing had a good balance between sweet and sour. I’m not a tequila fan but the little bit in the recipe complimented the other flavours.
I was so looking forward to making these cupcakes. Not sure what I did wrong but the cupcakes came out doughie. Not very cake like. Not sure what I did wrong. I used cupcake cups instead of the traditional cupcake liners. That May be the mistake I made.
Sorry these didn’t turn out for you, Jennifer! I make them all the time, but always use cupcake liners. I can’t imagine that could cause them to be doughy. Any chance you forgot one of the ingredients in the recipe?
My toothpick came out clean after 12 minutes. Do I still need to cook them for an additional 13?
That’s completely up to you. I’ve always cooked them for the time in the recipe :)
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 :)
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 ;)
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! :)
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
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 :)
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.
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.