These Margarita Cupcakes are the life of the party! Light, fluffy, and made with that tangy lime and hint of tequila flavor, they’re everything we love about a margarita—just in dessert form. Whether you’re making them for a summer celebration, a girls’ night in, or just to treat yourself after a long week, these boozy cupcakes are so fun!
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Margarita Cupcakes Recipe
These cupcakes have been tested so many times to get the texture just right. The result? A soft, tender crumb with bright citrusy flavor and the perfect boozy balance (but don’t worry—most of the alcohol bakes out and can be adjusted to taste!). Obsessed is an understatement here! If you’re looking for a fun, creative summer dessert ideas, these Margarita Cupcakes are always such a hit.
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Why You’ll Love This Recipe
- Ready in under 1 hour – Perfect for last-minute parties or weeknight baking!
- Flavor-packed – Tart lime, smooth tequila, and a rich vanilla base.
- Boozy and fun – A dessert twist on your favorite cocktail.
- Super moist texture – Thanks to the sour cream and butter combo.
- Easy to decorate – Just pipe, zest, and garnish with a lime slice!
Ingredients
For the Cupcakes:
- All-purpose flour – Spoon and level for accurate measuring.
- Baking powder & salt – Helps the cupcakes rise with the right structure.
- Unsalted butter – Softened to room temp for smooth mixing.
- Granulated sugar – Sweetens the cupcakes just right.
- Eggs – Bring to room temp quickly by soaking in warm water for 5 minutes!
- Full-fat sour cream – Adds richness and keeps them moist.
- Vanilla extract – Rounds out the citrus with a warm, sweet flavor.
- Lime zest & juice – Fresh is best! Adds that punchy citrus flavor.
- Tequila – Adds that signature margarita twist (we used silver tequila).
For the Frosting:
- Unsalted butter – Softened to make your frosting smooth and fluffy.
- Confectioners sugar – Gives it that light, cloud-like texture.
- Tequila & lime juice – A zingy finish for this luscious buttercream.
Toppings:
- Lime slices & zest – For a pop of color and extra citrus flavor.
- Large decorating sugar – Gives that sparkly “salted rim” margarita vibe.
How to Make Margarita Cupcakes
All you’ll need is about 25 minutes of prep time and a hand mixer or stand mixer. The rest is baking time! Here’s how to make these easy Margarita Cupcakes:
1. Whisk dry ingredients – Combine flour, baking powder, and salt in a bowl.
2. Mix the wet – Whisk sour cream, vanilla, lime zest, lime juice, and tequila in another bowl.
3. Cream butter & sugar – Beat until light and fluffy (about 3 minutes).
4. Add eggs – One at a time, just until combined.
5. Alternate mixing – Add the dry and wet ingredients to the butter mixture in parts, mixing on medium-low.
6. Fold and fill – Use a spatula to make sure the batter is evenly mixed, then divide between 12 cupcake liners in a muffin tin.
7. Bake – 23–25 minutes at 350°F, until a toothpick comes out clean.
8. Cool completely – This step is key before frosting!
9. Make the frosting – Beat the butter until creamy, then slowly add powdered sugar. Add in tequila and lime juice last for a bright, boozy finish.
10. Pipe and decorate – Frost the cupcakes and top with lime slices, zest, and a sprinkle of decorating sugar.
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Topping Ideas
- Candied lime slices – A sweet and shiny garnish that doubles as a snack!
- Coarse pink salt or Himalayan salt – For a salted rim effect that nods to a real margarita.
- Toasted coconut flakes – Adds a tropical twist and a bit of crunch.
- Fresh mint leaves – A refreshing pop of green (and great contrast with the lime).
- Crushed freeze-dried strawberries – Pretty and punchy for a strawberry margarita vibe.
- Sprinkles – For birthdays or celebrations, bright sprinkles add a festive touch.
- Lime zest + sea salt combo – Zesty and salty for the perfect sweet-and-sour finish.
Variations
Non-Alcoholic Margarita Cupcakes – Leave out the tequila and use extra lime juice instead.
Strawberry Margarita Cupcakes – Add a spoonful of strawberry puree to the batter and frosting!
Mini Margarita Cupcakes – Use a mini muffin tin and adjust the bake time to 12–14 minutes.
Tequila Lime Sheet Cake – Double the recipe and bake in a 9×13 pan for a party-perfect sheet cake version!
How to Store
Refrigerator – Store in an airtight container in the fridge for up to 4 days.
Freezer – Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before decorating.
Frosting Storage – Keep extra frosting in the fridge for up to a week, then re-whip before using.
More Easy Cupcake & Cake Recipes
- TIRAMISU CUPCAKES
- LEMON OLIVE OIL CAKE
- CHOCOLATE STRAWBERRY UPSIDE DOWN CUPCAKES
- ICE CREAM SANDWICH CAKE
- EASY COFFEE CAKE RECIPE
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Margarita Cupcakes
Equipment
Ingredients
- 1 1/2 cups all-purpose flour spooned & leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened at room temperature (8 tablespoons)
- 1 cup granulated sugar 200 grams
- 2 large eggs at room temperature
- 1/2 cup full fat sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons lime zest from 2 limes
- 1/4 cup lime juice
- 1/4 cup tequila
Frosting
- 2 sticks unsalted butter at room temperature (16 tablespoons)
- 5 cups confectioners sugar
- 2 tablespoons tequila
- 2 tablespoon lime juice
Decor
- Lime slices & lime zest
- Large decorating sugar
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners (12 muffins total).
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a separate medium bowl, whisk together the sour cream, vanilla, lime zest, lime juice and tequila until combined.
- In a bowl of stand mixer fitted with the paddle attachment (or mixing bowl with handheld electric mixer), beat the butter and sugar for 3 minutes on medium speed. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time and beat on medium-low just until combined. Scrape down the sides of the bowl.
- Alternate adding the dry ingredients and liquid mixture into the butter mixture until just combined, mixing on medium-low speed.
- Use a rubber spatula to fold everything together to ensure the batter is evenly combined.
- Divide the batter among the 12 muffin cups, filling each cup a bit more than 3/4 of the way full.
- Bake in the center rack of the oven for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before icing.
- While the cupcakes are baking (or cooling), make the frosting by beating the softened butter in a stand mixer fitted with a paddle attachment until creamy, about 2 minutes.
- Add half of the confectioners sugar and beat until mixed through, then add the remaining confectioners sugar and beat again for 2 minutes.
- Mix in the tequila and lime juice and beat the frosting for 2 more minutes until thick and fluffy, scraping down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with a large star or round piping tip.
- Pipe the frosting on top of each cooled cupcake.
- Optionally, decorate the edges with thick decorating sugar, and top each cupcake with a lime slice/wedge and grated lime zest.
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