Strawberry Margarita Cupcake

Bethany Marie


To make virgin margarita cupcakes, replace the tequila with 1/4 cup more margarita mix, which is nonalcoholic. Some brands may be labeled daiquiri and margarita mix.

To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix.

If you don’t have a decorating bag and tip, spoon frosting into a large re-sealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

pinch tips: How to Measure Ingredients




25 Min


20 Min


1 box
betty crockers super moist white cake mix
1 bottle
cup bottled strawberry margarita or daiquiri mix
1/3 c
coconut oil melted
1/4 c
3 large
1/2 c
1/2 c
butter, softened
4 c
powdered sugar
2-3 Tbsp
bottled strawberry margarita or daiquiri mix
12 slice
lime, each cut in half

Directions Step-By-Step

Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

About this Recipe