Margarita Cupcakes
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!
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.
Notes
● Slice the butter into small cubes and place right by a window to help it soften faster!
● Place eggs into a bowl of warm water to bring them to room temperature within 5 minutes.
● To serve these to kids, leave the alcohol out of the frosting! The alcohol in the cupcake cooks out while baking so that should be ok for kids.
● The tops of the cupcakes will look cracky – that is ok and normal! They taste super moist and fluffy, don’t worry.
Nutrition
Calories: 253kcal
Tried this recipe?Let us know how it was!