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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.
Margarita Cupcakes - Deliciously moist and fluffy cupcakes infused with lime and tequila, and topped with a tequila buttercream frosting! #margarita #cupcakes #cupcakerecipes #summerrecipes

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A row of three frosted Margarita cupcakes with lime slices.

Margarita Cupcakes

Yield: 12 - 14 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

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

Ingredients

For the Cupcakes

  • 1 and 1/2 cups (190g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek style yogurt
  • Zest and juice of 2 limes
  • 2 tablespoons tequila

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 tablespoons tequila
  • 1 tablespoon lime juice
  • Pinch of salt

Instructions

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

Notes

*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.

Nutrition Information:
Yield: 14 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 495Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 140mgCarbohydrates: 76gFiber: 0gSugar: 71gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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