These Margarita Cupcakes always remind me of those lazy summer evenings when the air smells faintly of citrus and you’re just waiting for the grill to finish up dinner. They’ve got all the sunny flavors of a margarita – tangy lime, a hint of tequila – but wrapped up in a soft, fluffy cupcake. They’re perfect for warm-weather gatherings, especially if you’re looking for something a bit playful to serve after tacos or grilled shrimp. And yes, I’ve made them without alcohol before for family events, and they’re just as delightful.
Why These Cupcakes Win Hearts Every Time
These aren’t just “lime cupcakes with frosting.” The flavor has depth – bright citrus from fresh lime juice and zest, a gentle sweetness from the butter and sugar, and that cheeky whisper of tequila in the frosting. They’re light enough that you can enjoy one without feeling weighed down, yet indulgent enough to make you go back for seconds.
I once made a batch for a backyard get-together, thinking I’d have extras for the next day. By the time the music faded and the last guest left, all I found were a few crumbs and a lonely lime wedge on the platter. Lesson learned: double the batch if friends are involved.
Getting the Batter Just Right
Over time, I’ve learned that lime can be a bit shy in baked goods, so I don’t hold back on zest. The oils in the zest carry so much of that punchy citrus flavor, and if you skimp, you’ll miss it.
Here’s how I approach it:
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Dry ingredients first – whisk well so the baking powder and flour are evenly spread.
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Cream the butter and sugar until really fluffy – this step makes all the difference in getting that soft crumb.
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Alternate milk and dry ingredients – keeps the batter smooth and lump-free.
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Fill liners only halfway – these cupcakes like to rise tall, and overfilling leads to overflow.
If I’m feeling adventurous, I’ll fold in a cup of fresh berries right before baking. Blackberry and lime together? Oh, that’s a happy accident waiting to happen.
The Tequila Lime Frosting That Steals the Show
The frosting is where people really perk up. It’s smooth, creamy, and has that little wink of tequila that makes it perfect for a summer celebration. I skip the cream in this recipe and use the tequila as the liquid – it keeps the frosting light but still pipes beautifully.
A couple of things I’ve learned:
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Don’t overdo the tequila – just enough for flavor, or it can throw off the texture.
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A pinch of salt makes it taste more balanced and reminds you of a salted margarita rim.
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Lime extract or oil will give you a bigger citrus hit than juice alone, without thinning the frosting.
For non-pipers like me on casual days, I just swipe the frosting on with an offset spatula, add a sprinkle of coarse sugar, and call it done.
Fun Topping Ideas
You can dress these cupcakes up or keep them simple:
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A thin lime slice tucked into the frosting.
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A sprinkle of zest for extra brightness.
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Coarse sugar to mimic the margarita rim.
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For a twist, swap in strawberry frosting for a “strawberry margarita” vibe.
I’ve even stuck tiny drink umbrellas in them for a poolside party – it’s a hit every time.
Margarita Cupcakes
These Margarita Cupcakes bring a burst of zesty lime and a hint of tequila to every bite. With a fluffy lime cake base and a silky tequila-lime buttercream, they’re the perfect dessert for summer parties, Cinco de Mayo, or whenever you’re craving something bright and festive.
Ingredients
Cupcakes
- 1 ½ cups (188 g) all-purpose flour, spooned & leveled
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120 ml) whole milk or buttermilk
- Zest and juice of 3 medium limes (about 2 Tbsp zest, ¼ cup juice)
- Optional: 2 tablespoons tequila for brushing warm cupcakes
Tequila Lime Frosting
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar
- 3–4 tablespoons (45–60 ml) tequila
- 1 teaspoon pure vanilla extract
- Lime flavoring (2 tsp lime extract or 1 tsp lime oil; see notes for fresh lime option)
- Pinch of salt
- Optional garnish: lime slices, lime zest, coarse sugar
Instructions
- Preheat oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter on high speed until smooth and creamy, about 1 minute. Add sugar and continue beating until light and fluffy, about 2 minutes, scraping down the bowl as needed.
- With the mixer on low speed, add eggs one at a time, then mix in vanilla until combined.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry mix, blending on low just until combined. Beat in lime zest and juice briefly, avoiding overmixing.
- Fill cupcake liners halfway to two-thirds full. Bake 18–20 minutes (or 11–13 minutes for minis) until a toothpick inserted in the center comes out clean. While still warm, brush tops lightly with tequila if desired. Let cool completely before frosting.
- For the frosting, beat butter on high speed until smooth, about 2–3 minutes. Add confectioners’ sugar gradually, mixing on low, then increase to high speed once incorporated. Mix in tequila, vanilla, lime flavoring, and salt until fluffy. Taste and adjust flavoring if needed.
- Frost cooled cupcakes using your favorite piping tip, and garnish with lime zest, slices, or a sprinkle of coarse sugar.
Notes
- Make Ahead & Storage – Cupcakes can be baked 1 day ahead and stored at room temperature. Frosting can be made ahead and refrigerated for up to 1 day. Store finished cupcakes covered in the refrigerator for up to 3 days.
- Freezing – Freeze frosted or unfrosted cupcakes for up to 2–3 months. Thaw overnight in the fridge.
- Milk – Whole milk or buttermilk gives the richest flavor.
- Lime Flavoring – For the strongest flavor, use lime extract or oil. Alternatively, use 3 Tbsp fresh lime juice and zest from 1 lime, noting that juice will slightly thin the frosting.
- Alcohol-Free Option – Replace tequila with milk, half-and-half, or heavy cream.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 154Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 282mgCarbohydrates 25gFiber 1gSugar 9gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Serving and Make-Ahead Notes
If you’re making these for a gathering, bake the cupcakes a day ahead, but frost them the morning of. They hold up well at room temperature for a few hours, which makes them picnic-friendly.
For storage, I keep them in an airtight container – unfrosted cupcakes last up to three days at room temp. Frosted ones should be eaten within two days for the best texture and flavor. If refrigerating, bring them back to room temp before serving so the frosting softens.
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