Birthday/ Cupcakes & Muffins/ Summer

Margarita Cupcakes

Margarita Cupcakes – Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!

A row of three frosted Margarita cupcakes with lime slices.

Today I bring you a recipe that is just perfect for Spring/Summer, much like my Lemon Raspberry Layer Cake. I bring you my latest cupcake recipe – Margarita Cupcakes!

A Margarita cupcake topped with buttercream frosting and a lime slice on marble background.

A frosted Margarita cupcake topped with a lime slice with the wrapper peeled off.

Margarita Cupcakes

These cupcakes are incredibly moist and fluffy, and are infused with a little tequila and lime. I mean, who doesn’t love spiking their Summer desserts to make them even more fun?? 😉

I’ve topped them with a sweet buttercream frosting that is also infused with tequila and lime to make these the ULTIMATE Margarita Cupcakes!

A frosted Margarita cupcake topped with a lime slice with a bite taken out of the cupcake.

Overhead shot of a frosted Margarita cupcake with a bite taken out of it and topped with a lime slice and laid on its wrapper.

A frosted Margarita cupcake topped with a lime slice laid on its wrapper with a bite taken out of it.

A Pinterest image of Margarita Cupcakes with text overlay.

Try these delicious cupcakes next!

I hope you enjoy! 🙂

A row of three frosted Margarita cupcakes with lime slices.
5 from 2 votes
Margarita Cupcakes
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 40 mins
Yields: 12 - 14 cupcakes
Calories: 434 kcal
Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting!
For the Cupcakes
  • 1 and 1/2 cups cake flour* 150g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup Greek style yogurt 120g
  • Zest and juice of 2 limes
  • 2 tablespoons tequila
For the Frosting
  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 2 tablespoons tequila
  • 1 tablespoon lime juice
  • Pinch of salt
For the Cupcakes
  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, lime juice, zest, and tequila, and whisk until combined. Fold in the dry ingredients.

  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth. Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the tequila, lime juice, and salt, and beat on high until light and fluffy.

  2. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with lime slices and zest.


*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, in an airtight container, at room temperature or in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Veena Azmanov
    29th April 2017 at 8:06 pm

    One of my favorite cupcakes..!! Tequila makes everything better. Isn’t it? The frosting sounds yum.

  • Reply
    Ariana Omipi @ Ari Eats
    30th April 2017 at 7:34 am

    Oh wow! Aren’t these a treat. Will definitely be using them for my next girls event!

  • Reply
    Katie | Healthy Seasonal Recipes
    30th April 2017 at 12:12 pm

    I love your photography Marsha! And the addition of Greek yogurt to the cake batter. Lovely.

  • Reply
    debi at Life Currents
    30th April 2017 at 2:16 pm

    These cupcakes look amazing. I love all the flavors you have going on here as well. These will be great for a Cinco de Mayo party!

  • Reply
    Demeter | Beaming Baker
    1st May 2017 at 3:53 pm

    These cupcakes look incredible! I love the idea of a fun drink made into a cupcake! What could be better, right? The photos are gorgeous! Wishing you a Happy Monday!

    • Reply
      1st May 2017 at 6:47 pm

      Thanks, Demeter! 🙂

  • Reply
    6th May 2017 at 4:25 am

    Can you use margarita mix in place of the tequila?

    • Reply
      6th May 2017 at 9:34 am

      I haven’t tried this, but you could try and see how they turn out! 🙂

  • Reply
    Agness of Run Agness Run
    13th May 2017 at 2:06 pm

    These cupcakes left me speechless, Marsha! I am tempted to give them a try!

  • Reply
    3rd May 2018 at 7:43 am

    Can this be made into a cake instead of cupcakes?

    • Reply
      3rd May 2018 at 8:02 am

      You can use this recipe to make a 6-inch layer cake! 🙂 I would double the recipe if you need a bigger cake.

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