Margarita cupcakes. What could be more perfect for spring and summer (and of course Cinco de Mayo!)? You’ll find all kinds of reasons to make these fun, tequila-infused cupcakes. I mean, who doesn’t love a little spiked dessert?
This recipe makes a deliciously moist cake with a light lime and tequila flavor — just like your favorite drink to sip during the summer months. They’re topped with thick and creamy buttercream that’s infused with more delicious lime and tequila flavor.
You can have lots of fun decorating them, too. I used green sprinkles and a tiny lime wedge, but you top them with more lime zest, a section of paper straw, a drink umbrella, or a candied lime wedge. You might even go crazy for a party and top with an upended mini bottle of tequila.
As for the tequila in these Margarita cupcakes, I usually stick with one that’s clear in color like Patrón silver. If you prefer another tequila, I say go with that!
Makes about 2 dozen
For the cake
- 2 cups sugar
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt in a pinch)
- 2 limes, tested and juiced
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 cup tequila
- 1/2 cup milk
For the tequila icing
- 4 sticks (2 cups) butter, room temperature
- about 6 cups powdered sugar
- 1 1/2 tbsp tequila
- 1 tsp lime juice
- 1 lime, zested
- Pinch of salt
- Preheat oven to 350ºF. Line a cupcake pan with your choice of cupcake liners (may I recommend green?), and set aside.
- In a large mixing bowl, add sugar, vegetable oil, eggs, and vanilla. Using a hand mixer on medium speed, beat until ingredients are well mixed and batter is slightly lighter in color (about 2 minutes).
- Add sour cream and lime zest to bowl. Beat another 45 seconds.
- Add about half the flour and the baking powder and salt. Beat on low for about 10 seconds. Pour in the lime juice and tequila, and beat until flour starts to incorporate.
- Add the remaining flour and beat on low while pouring in milk. Beat until all ingredients are well blended.
- Scrape down he sides and bottom of the bowl if necessary to make sure batter is blended well.
- Retrieve your cupcake pan. Fill each liner about 2/3 of the way full. Don’t overfill or you’ll end up with ugly and uneven cupcakes!
- Bake for 14 to 16 minutes. If the cupcake passes the toothpick test, they’re done!
- Cool completely before frosting.
- For the frosting: In a separate bowl, add butter and whip for about 5 to 7 minutes, scraping down the sides and needed.
- Add 2 cups of powdered sugar and beat until lightly blended.
- Add tequila, vanilla extract, lime juice, and lime zest and whip on low for another 1 to 2 minutes.
- Add two more cups of powdered sugar and beat. Taste test — you want a thicker frosting that tastes more sweet than buttery. If more sugar needed, add another 1 or 2 cups. Whip and repeat until desired sweetness.
- Once you’ve added enough powdered sugar, beat for another 3 to 5 minutes on medium speed to help whip more air into frosting.
- Pipe or spread finished frosting onto cool cupcakes.
Cooking a fiesta at home? See, Easy, cheesy taco pasta.