Margarita Cupcakes

These Margarita Cupcakes are light and refreshing with a moist and fluffy lime cake and a tangy, boozy tequila lime frosting! Cheers to dessert!

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: Mexican

Keyword: Cupcakes, lime, tequila

Servings: cupcakes

Calories: 510kcal

Author: MaryAnn Dwyer

1 cup (two sticks) unsalted butter, room temperature
4 cups confectioners' sugar, sifted
2 tsp. freshly grated lime zest
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. whole milk
extra lime zest and sanding sugar, for sprinkling on top of each cupcake for decoration, if desired

Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.
In a medium bowl, whisk together cake flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and olive oil on medium high speed until light and fluffy, about 2 minutes.
Add eggs, one at a time until well blended. Add vanilla and lime zest and mix until well combined. With a spatula, add 1/3 of the flour mixture, half the milk, second third of flour mixture, remaining milk and last third of flour mixture. Do not overmix.
Divide the batter evenly among the prepared muffin cups. Bake for 18 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. While cupcakes are cooling make frosting.

In the bowl of a stand mixer combine butter, sugar and lime zest. Beat on low speed until blended, about one minute. Add the vanilla, tequila and milk and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add another tablespoon tequila, if necessary, until you reach a good spreading consistency. Pipe cooled cupcakes with frosting. Sprinkle with extra lime zest or sanding sugar, if desired.

If you don't drink alcohol just omit the tequila and replace it with milk.

I used a Blanco tequila for these cupcakes. You can use your favorite tequila.