Real Recipes From Real Home Cooks ®

margarita cupcakes

Recipe by
Francine Lizotte
Surrey South, BC

With a light and fluffy Tequila Lime buttercream, these little guys are a great way to enjoy this popular drink in dessert form.

yield 12 cupcakes
prep time 15 Min
cook time 22 Min
method Bake

Ingredients For margarita cupcakes

  • 1 1/2 c
    unbleached all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    ground himalayan sea salt
  • 1 c
    granulated sugar
  • 1/2 c
    (1 stick) unsalted butter, room temperature
  • 2 Tbsp
    lime zest
  • 2 lg
    free-range eggs, room temperature
  • 1/2 c
    whole milk
  • 1/4 c
    freshly squeezed lime juice
  • 2 tsp
    pure vanilla extract
  • 1 Tbsp
  • 1 Tbsp
    agave nectar
  • 1 c
    (2 sticks) unsalted butter, room temperature
  • 4 c
    confectioners' sugar, sifted or more to taste
  • 3 Tbsp
  • 1 Tbsp
  • 1 tsp
    pure vanilla extract
  • 2 tsp
    pure lime extract
  • 1/8 tsp
    ground himalayan sea salt, or to taste
  • 1/2 Tbsp
    green sanding sugar, or as needed

How To Make margarita cupcakes

  • 1
  • 2
    Preheat oven to 350ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
  • 3
    In a medium bowl, add flour, baking powder, baking soda and salt; whisk and set aside.
  • 4
    In the bowl of a stand mixer, add sugar, butter and lime zest. Cream the ingredients for 3 minutes on medium speed using the paddle attachment.
  • 5
    Add one egg at a time, mixing well between each addition.
  • 6
    Add ½ dry ingredients, ½ milk and ½ lime juice; process on low speed before increasing to medium speed. Repeat with the remaining flour, milk and lime juice, cleaning the sides of the bowl.
  • 7
    Add vanilla extract and process until just blended.
  • 8
    Fill the prepared liners to 2/3rds full and gently tap the pan to dislodge any trapped air bubbles.
  • 9
    Transfer to the preheated oven and bake for 22 to 24 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • 10
    While baking, combine Tequila and agave nectar; stir well and set aside
  • 11
    When done, remove the cupcakes from the heat and brush on with tequila-agave simple syrup. Allow to cool completely before frosting.
  • 12
  • 13
    In the bowl of a stand mixer, cream butter on medium-high speed for 2 minutes using the paddle attachment.
  • 14
    Add confectioners’ sugar, one cup at a time, beating on low speed at first and increase to high before adding the next cup.
  • 15
    Add Tequila, Cointreau, vanilla extract, lime extract, and salt. Process the mixture on low speed, until nicely combined; taste and adjust if necessary.
  • 16
    Frost the cooled cupcakes using a 1M tip, 1B or 2D and garnish with lime slices, lime zest or sanding sugar.
  • 17
    To view this recipe on YouTube, click on this link >>>>