Whether you're planning a Cinco de Mayo party or looking for a fun, delicious grown-up treat to serve at a barbecue, picnic, or potluck, nothing hits the spot quite like margarita cupcakes. These easy sweet treats are inspired by the popular classic Margarita cocktail, boasting a zesty, sweet lime base and incredible tangy tequila-lime buttercream frosting.
Margarita cupcakes are ultra-soft and fluffy, perfectly moist, and they're a killer individual-sized dessert to serve up when you're hosting a big group. Wash them down with a margarita, or a shot of tequila when you want to get the party started!
Making these delicious margarita cupcakes is a total cinch. Gather your ingredients, and let's get started! Put 18 muffin liners into the wells of two muffin tins and preheat your oven to 350F. Grab a large bowl and cream the butter and sugar until the mixture becomes light and fluffy. Beat the eggs into the butter mixture one at a time, followed by the lime juice, lime zest, and vanilla extract.
Next, take a second bowl and sift the flour, cornstarch, baking powder, and salt together, then stir to combine. Mix half of the flour mixture into the egg mixture, stirring until just combined. Don't overmix it! Beat in the milk, then add in the rest of the dry ingredients. Pour the batter into the cupcake liners so they're about three-quarters full. You don't want to overfill the liners!
Bake the cupcakes for 25 minutes, or until lightly golden and springy to touch. Let them cool for 10 minutes, then remove the cupcakes from the muffin tins and set them on a rack to cool to room temperature.
To make the tequila-lime buttercream, beat the butter, half of the powdered sugar, lime juice, and tequila in a bowl until fluffy. Beat in the remaining powdered sugar, then scoop the frosting into a piping bag. Once the cupcakes are cool, pipe the frosting onto the cupcakes. Garnish with lime zest, coarse salt, and lime wedges, and enjoy!
Absolutely! You can make alcohol-free margarita cupcakes by simply leaving out the tequila.
Add strawberries, mango, or passionfruit for a delicious fruity margarita twist on these easy-to-make cupcakes.
For special occasions like birthdays, barbecues, or Cinco de Mayo, serve your margarita cupcake with a shot of tequila.
Make vegan margarita cupcakes by swapping out the butter for oil or margarine, the eggs for aquafaba or flax eggs, and the milk for plant-based milk. For the frosting, use margarine instead of butter.
Don't overmix the batter.
Your cupcakes are done baking when a toothpick inserted into the center comes out clean and crumb-free.
Keep your margarita cupcakes at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
You can also freeze margarita cupcakes without the frosting for up to 3 months.
Preheat your oven to 350F. Place 18 muffin liners into the wells of two muffin tins.
Cream butter and sugar in a large bowl until fluffy. Beat the eggs in one at a time.
Beat in lime juice, lime zest, and vanilla extract.
In a second large bowl, sift the flour, cornstarch, baking powder, and salt. Stir to combine.
Pour half of the flour mixture into the butter mixture. Whisk until just combined. Beat in the milk.
Mix in the remaining flour mixture, stirring until just combined. Pour the batter into the cupcake liners, so they're ¾ full.
Bake for 25 minutes, or until lightly golden.
Remove from the oven and cool for 10 minutes, then take the cupcakes out of the tins to cool on a wire rack.
For the frosting, beat the butter, half of the powdered sugar, lime juice, and tequila in a bowl until fluffy.
Beat in the remaining powdered sugar. Transfer to a piping bag.
Once the cupcakes are cool, pipe the frosting onto the cupcakes.
Garnish with lime zest, coarse salt, and lime wedges.
Use room temperature ingredients to make your cupcakes.