Margarita Cupcakes

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Hola Amigos! How was your cinco de mayo? Mine was just wonderful.  I had some friends over and we made tacos, had some tequila and busted open a pinata. Oh and I made these margarita cupcakes.  Matt said they tasted like a key lime pie and that I need to make MORE!  That is always a good sign.  Not only is there tequila in the batter but you also brush some on top of them and add it to the frosting.  They are not overly sweet but the sugary and salty frosting add just the POW they need.  I was pleasantly surprised at how much I like this “festive” cupcake and will be making them again before next year!  Enjoy!

That little bowl has lime juice, lime zest, vanilla extract and tequila!

Make sure your cupcake liners are cute.  This is very important.

Fill those cups!

Bake then brush with te-kill-ya.

Frosting, lime zest and a straw!  So easy to make it look profesh.


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Margarita Cupcakes



  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • Zest and juice of 1½ limes
  • 2 tablespoons tequila
  • ¼ teaspoon vanilla extract
  • ½ cup buttermilk

To Brush the Cupcakes:

  • 1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:

  • 1 cup unsalted butter, at room temperature
  • cups powdered sugar
  • 1 tablespoon lime juice
  • 1 tablespoons tequila
  • Pinch of coarse salt


  • Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined.
  • Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Divide the batter between the muffin cups. Bake for approximately 25 minutes, rotating half way through, until just slightly golden and a toothpick inserted in the middle of the cupcake comes ou8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
  • To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one tablespoon at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest and a cute straw!
  • *note: If you choose not to use alcohol, replace with vanilla extract.
  • Recipe adapted from Brown Eyed Baker
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