Margarita Cupcakes

Happy Cinco de Mayo!

The one day a year when we can stuff ourselves full of chips, salsa, guacamole and margaritas. It’s a little bit of a foodie nirvana. Of course there is historical significance to the day, which I shared in my homemade restaurant style salsa post. But like most holidays that celebrate a heritage, people enjoy celebrating Cinco de Mayo with authentic food and drink. I for one love Mexican food and am looking forward to chowing down on chips and salsa for at least one meal and then washing it down with one (or two) of these cupcakes. Since margaritas are a classic Mexican cocktail, I found it only fitting to make margarita cupcakes for dessert on Cinco de Mayo!

Tequila and lime? Check!

They say you should only cook with wine that is good enough to drink, and I hold the same belief when it comes to liquor and baking, so I decided that these cupcakes called for Patrón Silver tequila. And since you can definitely taste the tequila in the cupcake as well as the frosting, I think this was a good call. Yum.

I did some web surfing to see what I could find in the way of margarita cupcakes, and unfortunately came across a ton of recipes that used a box cake mix. Not exactly what I was going for. And then I turned to the ever-faithful Food Blog Search and found a recipe from Shawnda for margarita cupcakes from scratch. Bingo!

Except for two things: there wasn’t any tequila actually in the cupcakes, and the frosting was a Swiss meringue buttercream (I don’t like fussy, complicated frostings – butter, sugar and added flavors do me just fine).

I adapted the cupcake recipe to amp up the liquor quotient by adding tequila into the cupcakes as well as brushing tequila onto the cupcakes after they were done baking. Mucho tequila = muy bueno. (I took 7 years of Spanish, I should put it to a little use!) Then I adapted my absolute favorite basic vanilla frosting to include lime juice and tequila, and voilà! Verrrrrrry boozy cupcakes!

Yet they look so innocent, don’t they? Sitting there all pretty with green garland laying like a feather on the buttery pillows of frosting.

They are definitely not innocent. They are all things tequila and lime. The cupcakes are buttery and moist. The frosting is velvety and buttery (more butter!). And there is a prevalent lime/tequila taste throughout. They are a Cinco de Mayo dream. If you like margaritas (or just boozy cupcakes), you will fall in love with these babies. And they’re perfect for toting along to picnics and cook-outs all summer long!

What are your eating and drinking plans for Cinco de Mayo??

One year ago: Cinnamon Raisin Walnut Bread
Two years ago: Three Cheese Beer Bread

Margarita Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

For the Cupcakes:
1½ cups all-purpose flour
1½ 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
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. 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.

9. 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 spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

*Note #2: I used a Wilton 1M tip to frost the cupcakes.

(Recipe adapted from Confections of a Foodie Bride)

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276 Responses to “Margarita Cupcakes”

  1. Tracey on May 5, 2011 at 1:40 am

    These cupcakes have been on my to-do list for ages, thanks for the reminder that I need to actually get in my kitchen and make them 🙂 They’re the perfect treat for Cinco de Mayo!

    Reply

  2. Jessica on May 5, 2011 at 3:31 am

    Oh man! These are perfect for Cinco De Mayo! I love all the color!

    P.S. I plan on having a real margarita (or 3) to celebrate! 😉

    Reply

  3. Kelly on May 5, 2011 at 3:49 am

    Is it ok if I’d like one for breakfast right now ;-)… they look so yummy!

    Reply

  4. Bronnie on May 5, 2011 at 4:01 am

    These look AMAZING!!!!! thanks for sharing xx

    Reply

  5. Gwenevere on May 5, 2011 at 4:38 am

    Are you kidding me…had you kept the wrapper on… these may have looked innocent, but this little cupcake just performed a strip tease for me! 😮 There is nothing innocent about these little guys. 🙂

    Reply

  6. Jil @ Big City, Lil Kitchen on May 5, 2011 at 8:00 am

    Goooodness – these look incredible!

    Reply

  7. Alicia at AliGirl Cooks on May 5, 2011 at 8:02 am

    I need to make these cupcakes stat! They are a combo of my two faves-margaritas and cupcakes!

    Reply

  8. Blog is the New Black on May 5, 2011 at 8:22 am

    Love it! 🙂

    Reply

  9. Lauren at KeepItSweet on May 5, 2011 at 8:51 am

    Now this is how one should consume tequila!

    Reply

  10. T. on May 5, 2011 at 10:01 am

    Your cupcakes look awesome! I actually found that same recipe when I was searching around for a yummy Cinco dessert…I almost went for it, but I chickened out! I’m thinking of doing a nice and easy Mexican brownie instead.

    Reply

  11. Annalise on May 5, 2011 at 10:27 am

    I love all of the extra tequila you added to these, these are my kind of cupcakes! Thanks for sharing!

    Reply

  12. Lisa @ The Cooking Bride on May 5, 2011 at 11:06 am

    Patron! Yeah, you got the good stuff!

    Reply

  13. jen @ the baked life on May 5, 2011 at 11:07 am

    yum those look soooo good! I might need a real margarita to wash these down.

    Reply

  14. Jen of My Tiny Oven on May 5, 2011 at 11:24 am

    These cupcakes are super cute! Great pic’s! I could eat 1 or 3 of them right now!!

    Reply

  15. JazzRules on May 5, 2011 at 11:28 am

    “Dulce et decorum est pro patria mori (It is sweet and proper to die for one’s country)”

    Reply

  16. Erin on May 5, 2011 at 11:39 am

    Adorable! I am making a version of Margarita Cake for a get together tomorrow night! Looking forward to it!

    Reply

  17. Shawnda on May 5, 2011 at 12:05 pm

    Beautiful! I approve of all things tequila-y 🙂

    And I totally agree about brushing the cupcakes with the extra tequila – or a half tequila/ half orange mixture. It gives them a nice happy hour punch!

    Reply

    • nelda on August 29th, 2011 at 12:02 am

      I really enjoy baking! I made these delicious cupcakes and added some orange zest and a tad bit of orange juice. Woooohoooo! love them!!!!

      Reply

  18. Robyn on May 5, 2011 at 12:59 pm

    my friends are coming over for smoky beef tacos and churro cupcakes!

    Reply

  19. Paula on May 5, 2011 at 1:09 pm

    We don’t celebrate your holiday here but that’s no excuse not to bake these beautiful cupcakes!

    Reply

  20. Katy on May 5, 2011 at 3:51 pm

    These look absolutely incredible!! And, thank goodness, another use for the two (I know) bottles of Silver Patron I have in my pantry. They were gifts from friends, very sweet, but a bit impractical unless I want to do shots alone. Cupcakes are much more fun… most of the time 🙂

    And, in an unrelated note, have you been watching the playoffs even though our beloved Penguins have been eliminated? Tampa sweeping Washington last night may have made my week :o)

    Reply

    • Michelle on May 5th, 2011 at 4:10 pm

      Hi Katy, Yes I have been watching a lot of hockey! I love playoff hockey, even though the Pens are out of it, it’s fun to watch good hockey and not have to be stressed 😉 And yes, I think these cupcakes would be a good way to celebrate the Caps getting swept last night! I was so excited! 😉

      Reply

  21. Hannah at FleurDeLicious on May 5, 2011 at 4:05 pm

    I like that you made them so you can actually taste the tequila in the cake and frosting. And they’re so pretty! I think I’ll be making these all some long, they sound so refreshing. Might even play around with a strawberry marg version! Thanks for the recipe.

    Reply

  22. Sallie @ Texas Cottage on May 5, 2011 at 4:10 pm

    Michelle, you take the most wonderful photos. Absolutely beautiful! And the cupcakes sound delicious!

    Reply

    • Michelle on May 5th, 2011 at 4:20 pm

      Aw, thank you Sallie!

      Reply

  23. Kelli H (Made in Sonoma) on May 5, 2011 at 4:47 pm

    Oh how I would love one of these right now.

    Reply

  24. tom(watkins product associate) on May 5, 2011 at 5:29 pm

    sweet and with a kick! nice

    Reply

  25. Happy When Not Hungry on May 5, 2011 at 6:17 pm

    Wow these cupcakes look fantastic! Love the tequila in this. Yum!

    Reply

  26. Tricia on May 5, 2011 at 7:55 pm

    I made Margarita Cupcakes today, too. I’m going to try yours for sure….mine did not have tequila in them. Oh! The tragedy!!!

    I love your deco. Yum.

    Reply

  27. The Café Sucré Farine on May 5, 2011 at 9:08 pm

    These just look incredible! So moist and buttery, yum. I’m having a cupcake party at the end of the month and will definitely include these, can’t wait!

    Reply

  28. Katrina @ In Katrina's Kitchen on May 5, 2011 at 9:27 pm

    What pretty pretty pics!

    Reply

  29. Evan Thomas on May 5, 2011 at 10:48 pm

    Oh my, if I made these for my mother for mother’s day she would be over the moon!

    Reply

  30. Desiree on May 6, 2011 at 1:44 am

    When you posted these this morning I knew I HAD to make a batch asap! They turned out AMAZING! Instead of a buttercream frosting, I used your cream cheese frosting recipe from the red velvet cupcakes (and still added the Patron and lime of course). So yummy!

    Reply

  31. Desiree on May 6, 2011 at 1:47 am

    Also, I didn’t have buttercream so I was planning on using a substitute of vinegar or lemon juice and milk… I discovered I didn’t have any vinegar… or lemon juice. Lime juice worked just fine!!

    Reply

  32. Juanita on May 6, 2011 at 5:59 am

    Those look amazing!
    Buttermilk is always such a winner for cakes/caupcakes…it lends a moist crumb.
    That frosting looks dangerously delicious! 🙂

    Reply

  33. Mackenzie@The Caramel Cookie on May 6, 2011 at 7:16 am

    What a great recipe and beautiful pictures!

    Reply

  34. Peggy on May 6, 2011 at 8:55 am

    These look fantastic! Wish I could have had one yesterday! It’s Derby time now… maybe there’s such thing as a Mint Julep cupcake? =)

    Reply

  35. Bev on May 6, 2011 at 10:12 am

    I was going to make these tonight for a party tomorrow night. Do you think they’ll still be fresh tomorrow? Should I freeze them? You’d think they’d be “preserved” with the tequila, but wanted your opinion on this. Thanks, and great recipes!

    Reply

    • Michelle on May 6th, 2011 at 10:32 am

      Hi Bev, Yep they will be just fine! I would keep them in an airtight container. I kept mine at room temperature and the icing didn’t slide at all, but you could pop them in the refrigerator overnight just to make sure (I would take them out a few hours in advance if you do this so they come to room temp), and then garnish right before you serve.

      Reply

      • Tiffany Henry on December 15th, 2014 at 9:59 am

        i wanted to make some of these in advance. How many days will they keep. What is the best way to store them?

        Reply

  36. Bev on May 6, 2011 at 10:37 am

    Great! Thanks Michelle.

    Reply

  37. Lindsey@Lindselicious on May 6, 2011 at 11:00 am

    Why do I love alcohol based cupcakes so much? LOL these are adorable and the perfect end to like a Taco night.

    Reply

  38. annabananna on May 6, 2011 at 1:53 pm

    From one brown eyed baker to another these look fantastic! What icing tip did you use to get that effect? I have tried for years and they don’t quite look like yours. Thanks!

    Reply

  39. Jen @ My Kitchen Addiction on May 6, 2011 at 10:15 pm

    These cupcakes look amazing! 🙂

    Reply

  40. Kim on May 12, 2011 at 9:34 am

    I was wondering, if you don’t mind sharing…What tip # did you use for the frosting? And did you use a “swirly” motion or pipe straight down? These are so beautiful! My first thoughts when I saw this post was how beautiful the frosting looked.

    Reply

    • Michelle on May 12th, 2011 at 9:41 am

      Hi Kim, I use a Wilton 1M to frost the cupcakes. I just sort of let it pipe out and slowly move in a circle, moving up and in as I go. I hope that helps! I am thinking of doing a video tutorial of this since I receive this question a lot!

      Reply

      • Melissa G on July 30th, 2011 at 7:57 am

        Did you ever make that tutorial? I went looking for that tip at (walmart) and they didn’t have them #’d like that. So I have no idea if I got the right one.

        Reply

  41. Bev on May 12, 2011 at 10:11 am

    OK, so I made 3 dozen last week and they were the hit of all the parties I’d brought these too. Very moist, flavorful and so delicious! The problem I had was that the cupcake papers peeled away from the cake…not all of them, but about half. I used plain white cupcake papers, and made both regular size and miniature cupcakes. I’d googled and learned that sometimes citrus-based cupcakes do this. Did anybody else have this problem? Any suggestions? I thought about changing papers and/or filling the batter up to the top so they mound and the paper stays put. I need to make another 3 dozen for Memorial Day…they’re that good!

    Reply

    • Florence on April 23rd, 2014 at 10:06 pm

      I realize I’m a few years late lol, but I know why your cupcake papers peel away. I think you are over beating your batter. It used to happen to me all the time when I made my red velvet cupcake recipe. They were absolutely delicious, but I made them dozens of times and each time the papers peeled away. I tried everything and I read absolutely everything on line to try and figure it out. Then one day I came across a baker’s article and it talked about how important it is to not over beat your batter. Next time I made them, I beat my batter only until everything was just mixed and what do you know, ever since then my cupcake liners have never peeled, ever. I hope this helps 🙂

      Reply

  42. RisaG on May 14, 2011 at 9:46 pm

    These cupcakes look amazing. Sound good too.

    I made Red Enchiladas on Cinco de Mayo. They came out great. From Eva Longoria’s book. Delicious.

    Reply

  43. Eileen on May 15, 2011 at 2:44 am

    Holy buckets, these are good. I put in a little bit of artificial rum flavoring instead of the tequila (birthday party on a dry campus) and I had people lining up to lick the bowl. Yum. Will definitely make again.

    Reply

  44. Michelle on May 16, 2011 at 5:48 pm

    Totally making this into a cake for my brother in law. I’m going to experiment with adding strawberries too. I think it will be delish!

    Reply

  45. Kelsey on May 19, 2011 at 10:53 pm

    I’ll have to try these. My roommate and I tried some last year and they didn’t turn out amazing. Great flavors though, so a new recipe is worth a shot!

    Reply

  46. Jenny @ Savour the Senses on May 28, 2011 at 3:37 pm

    These look so perfect for a nice summer party! They look awesome. I am going to save this for my next summer party. Thanks!

    Reply

  47. Tiffany on June 3, 2011 at 10:24 am

    Just wondering how strong the tequila is. I am looking to take some of these to some lonely nurses on night shift. I have heard that the alcohol will cook out and all will be right with the world 🙂

    Reply

    • Michelle on June 3rd, 2011 at 10:40 am

      Hi Tiffany, This is a fuzzy type question. The tequila in the cupcakes may bake off a bit (however I couldn’t even begin to estimate how much), but any tequila brushed on top or used in the frosting definitely will not since it is applied after baking.

      Reply

      • Tiffany on June 3rd, 2011 at 1:43 pm

        Thanks. Sorry to make it sound so confusing. I just didn’t want to take any to work and have anyone impaired while working. Thanks for clarifying.

        Reply

  48. Sandy Aldern on June 11, 2011 at 10:17 pm

    First off – amazing cupcakes! Great lime/tequila taste! 325 was a really low oven and even though my oven thermometer indicated my oven was correctly heated, they took much longer to bake. Do you think they will bake okay at 350? Baked standards and minis. Loved all the flavors in the minis the most! We called them Margarita Shooters! This is definitely joining my top 10 cupcakes list!

    Reply

    • Michelle on June 12th, 2011 at 8:37 pm

      Hi Sandy, You could try 350, but I will just keep a really close eye so that they don’t dry out. So glad you love them! 🙂

      Reply

  49. Jeanne on June 13, 2011 at 8:05 am

    I love “Holy Buckets”… I get a visual on that one… Anywho, I’m with @ BEV above. I made these for a pool party over the weekend… I used REALLY cute green striped cupcake wrappers… made the cupcakes Saturday, took the tin foil off their plate on Sunday morning and there were a dozen NEKKED cupcakes under there. First thought it was the tequila… no, really — isn’t there a song about getting naked on tequila? Their cute little, green wrappers were all opened like flowers and laying on the plate. I threw away the wrappers, decorated and served them — sans covering. Keith had 4! How do I keep their clothes on in future? Was it the citrus? Anyone?

    Reply

    • Michelle on June 13th, 2011 at 10:03 am

      Wow, I’ve never seen cupcake liners come completely away from the cupcakes! I am honestly not sure what could cause this. Are you using the same brand of liners each time? Maybe try a different one? The only thing I could think of is maybe the liners have a sort of lining in them that might be nonstick or something like that, and with the butter in the recipe it causes it to be TOO nonstick?? That’s really the only thing I can think of.

      Reply

      • Jeanne on June 15th, 2011 at 4:25 pm

        Thanks for the response Michelle… They WERE new cupcake liners I bought online, they seemed just a tad waxy. But too non-stick?!? That cracked me up. The cupcakes tasted really awesome, but I couldn’t pack them in the six-pack cupcake boxes I use to travel or gift with, if they don’t have their clothes on! I’m going to try this again, with different [plain] non-waxy liners and see what happens… I’ll report back.

        Reply

        • Kerri on May 9th, 2013 at 5:52 pm

          I have noticed this with other recipes as well. I use the cheap pastel liners from the grocery store and keep them in an airtight container. I assumed it was from moisture; it seems as if some of the moisture from the icing is absorbed into the cake because they always seem more moist and taste better the second day. I’ve had it happen with non-boozy ones too so I’d say it’s not because those drunk cupcakes were having too much fun 😀

          Reply

          • Florence on April 23rd, 2014 at 10:19 pm

            Ladies, I just commented on Bev’s question about the same topic above. Its got nothing to do with the flavour of the cupcake being citrus or the type of cupcake liner or any ingredient in the recipe. It used to happen to me all the time with my red velvet recipe. I made them dozens of times and always the same outcome. Then I read an article once on how important it is not to over beat your batter (and when I thought about it, I really was over beating my batter). Since then I beat my batter only until it is just mixed and it has never happened to me again since then. I didn’t change anything else, same wrappers, same ingredients. Hope this helps!

            Reply

  50. Bev on June 13, 2011 at 9:03 am

    Thank you Jeanne for validating my comment and problem! I thought I was the only one out there with naked cupcakes. In fact I made them again…and used really, really cute pink polka dot cupcake liners, and some of them peeled away as well. I agree that they’re drunk and cant keep their clothes on! This second time I filled them up a little bit more, thinking the overflow or domed top would keep the papers on, but it still did it. Mine are cooked through, but perhaps they need to be kept in the oven for an extra minute or so? It really is a great recipe (I’ve made 6 dozen so far!) and everyone loves them, but for me they lose a few points with presentation.

    Reply

    • Jeanne on June 15th, 2011 at 4:28 pm

      Hey, @Bev see above… were your polk-dot wrappers waxy too? Have you tried any just “straight-up” liners? Check back, I’m a gonna try it one more time!

      Reply

  51. pixie on June 13, 2011 at 1:23 pm

    can this be made without alcohol while still having an unmistakable margarita taste and not just lemony flavored cake? is there a substitute for tequila that is non-alcoholic? i’m planning to make some for a pregnant friend.

    Reply

    • Michelle on June 13th, 2011 at 4:26 pm

      Pixie – There is no lemon in the recipe, so you could be getting a lemon-flavored cake. Without tequila I’m not sure that it would be an unmistakable margarita taste and I’m not aware of any non-alcoholic tequila substitute. If any other readers have any suggestions I invite you to share!

      Reply

  52. Sandy on June 13, 2011 at 1:31 pm

    I wonder if the cupcakes would stay dressed if they were baked in those little white nut cups.

    Reply

  53. Paula Jo @ Outdoor Garden Decor on June 14, 2011 at 2:00 pm

    This is my first time to your blog. I just love it, and I’m sure to be a regular. These cupcakes sound delicious. My hubby and I are very fond of Mexican food, and when we go out we always have Margarita’s to have with our meal. For sure, I’m going to surprise my hubby with some of these. Thanks for the recipe!

    Reply

  54. Bev on June 16, 2011 at 11:52 pm

    No, neither cupcake liners were waxy. One set was plain, white paper liners and the others were decorative, non-waxy liners from Sur la Table. Perhaps I’ll try the nut cups next time.

    Reply

    • Michelle on June 17th, 2011 at 11:24 am

      Hi Bev, I have one other thought on the liners. I’m wondering if when you brushed the tops of the cupcakes with the tequila, if a good bit ran down the sides, and make softened the liners and caused them to shrink up or disintegrate?

      Reply

  55. Chelsea on June 17, 2011 at 4:55 pm

    I made these for a big river tubing event this weekend. I had to test them out (they’ll never miss one, right?), and my head’s a teense bit spinny right now…LOVE this recipe! Keep the boozy cupcakes coming!

    Reply

  56. BK on June 17, 2011 at 10:10 pm

    I MADE THESE LAST NIGHT AND THEY WERE PERFECT PERFECT.
    IF I USE GIN WOULD THAT BE TOM COLLINS CUPCAKE?
    THANKS
    BK

    Reply

  57. Melissa on June 19, 2011 at 9:49 pm

    made today for a fathers day treat! this was a PERFECT cupcake! Next time I need to make more because these were devoured in minutes.

    Reply

  58. Tanya on June 20, 2011 at 5:36 pm

    Just had to tell you that I made these for my neice and nephew who just got married in the Carribean and now am making all their cupcakes for their reception this weekend. Muy Delish!!!!!! We’re going alltropical themed cupcakes. I love your recipes.

    Reply

  59. Paula on June 24, 2011 at 9:39 am

    I just wanted to tell you I made these yesterday for some friends- they were a HUGE hit. A friend had forwarded me the recipe saying she was going to try them and I silently wished I had a reason to make them, and the next day I had dinner party plans-my wish came true!! Anyway, I had one question- I had a lot of leftover batter and I overfilled my cups trying to use it all, making them ooze together at the top a little and still had enough extra to make 12 mini-cupcakes… but overall, it was fine. But I wonder why I had so much extra? I followed the recipe exactly. Did I over-whip a step making it too fluffy? Regardless, this was hands-down the best scratch cake/cupcake recipe I have ever tried, and I’ve tried a lot. Thank you, thank you!

    Reply

    • Michelle on June 24th, 2011 at 12:22 pm

      Oh wow, that’s definitely a lot of extra batter! I just double checked the quantities of the ingredients to make sure they are correct, and they are. I’m totally stumped!

      Reply

      • Paula on June 24th, 2011 at 2:59 pm

        Me too! But, like I said, they tasted fabulous…who knows what I did. 😀

        Reply

  60. Stephanie on June 29, 2011 at 8:38 am

    I made these for a girls night get together. They were fantastic. I can’t wait for another occasion to make them again. (because I could eat them all, and I normally am not a cake lover) Loved the bit of salt in the frosting. Yummmmmmmmmmm

    Reply

  61. Jayel on July 5, 2011 at 8:22 pm

    I made these cupcake for a 4th of July party this weekend, and they came out AMAZING! This recipe is soooo great. Everyone loved them and couldn’t believe how fantastic they tasted! Make these cupcakes today!!

    Reply

  62. Melissa G on July 7, 2011 at 7:13 pm

    I have these in the oven right now! it’s my birthday so after I put my kiddos to bed I’m going to enjoy a nice margarita and a great cupcake!!! I can’t wait! Best 30th birthday ever!

    Reply

  63. Michelle M on July 8, 2011 at 7:49 pm

    I made these cupcakes last night and they are absolutely amazing!!

    Reply

  64. Simone on July 17, 2011 at 5:33 pm

    I made the cupcakes today and they are lovely, very good margarita flavour. I amended the recipe to include a filling, I made Lime & Tequila curd with the purpose of adding it to the recipe.
    The cupcakes don’t need it, they are moist and very very lime-y on their own but I thought it would give them the extra kick.
    Am entering the cupcakes into a cake-off at a team day from work tomorrow and am hoping the judges will like it!

    Reply

  65. Melissa on July 18, 2011 at 4:20 pm

    I cannot WAIT to make these tonight!!! I have no occasion…just LOVE margaritas!!!!
    Thank you for sharing!! I love your blog!

    Reply

  66. Nici on July 25, 2011 at 11:13 am

    So happy to see this recipe re-featured. I’m making my own birthday cupcakes (the one big problem with being the baker amongst your friends), and all the margarita recipes I found had tequila in EITHER the cake or frosting. I prefer it in both, thank you so much!

    Reply

    • Nici on August 6th, 2011 at 4:27 pm

      Ok, today’s my birthday party and I just finished these. I made a double batch and oops had some icing left over. I do believe I’m a wee bit tipsy, can’t wait to have a whole cupcake!

      Reply

  67. Ellen on July 26, 2011 at 10:13 pm

    My boyfriend has been begging me to make him margarita cupcakes basically since we met, and I made these for us over the weekend. HE WAS THRILLED! These are seriously so delicious! I had no idea what I was in for, but these are spot on! Thanks so much for this recipe, I can’t wait to make them over and over!!

    Reply

  68. Kristine on July 27, 2011 at 12:15 am

    Just made these and they came out great! My wrappers pulled away on some of them, so I just wrapped a second decorative printed one around it. The tops were a bit sunken in on some( did anyone else have that happen?), so I just covered that up with icing. Love this recipe!

    Reply

  69. KQ on July 28, 2011 at 9:45 pm

    Hi, these cupcakes are inspiring! I’m making them this weekend for a friend’s graduation celebration. What do you think about adding a little coarse salt to the top? Would that work?

    Reply

    • Michelle on July 28th, 2011 at 9:52 pm

      Absolutely, I actually included that in the recipe.

      Reply

      • KQ on July 30th, 2011 at 2:05 pm

        Yes, sorry, I missed that the first time around! thank you!

        Reply

    • Melissa G on July 29th, 2011 at 1:16 pm

      YES i DID THAT TOO! AND IT WAS GREAT!!

      Reply

  70. Alicia on August 6, 2011 at 10:45 pm

    I made these last week and they came out amazing! Thanks for the recipe…everyone loved them:)

    Reply

  71. kristine on August 7, 2011 at 9:13 pm

    I just finished making these cupcakes and even though they tase fantastic, I don’t taste any of the teuquila in the cake. I used Jose Gold. Would this maybe be the reason? Aka should I use a different brand or silver?

    Reply

    • Michelle on August 7th, 2011 at 11:43 pm

      Hmm I used Patron Silver just because I wanted to have good tequila because with the amount of tequila used you definitely could taste it. Maybe the flavor got diluted?

      Reply

  72. Anna on August 17, 2011 at 8:55 pm

    Thank you for this recipe! The buttercream is truly out of this world. I don’t like buttercream and this buttercream defies the overly sweet and heavy rap that buttercream has. I had a couple of wrappers peel away just a tad but no biggie. I stored them in a baking dish pretty close together, so it seemed the ones that had more room pulled away from the wrapper. Maybe this will help? I want to make more of your cupcake recipes but my doubled recipe made quite a few more than 24. What size tins do you use? I don’t think tins have a measurement but if you could tell me the width and depth or brand, it’d be awesome. I’m thinking mine might be a tad smaller.

    Reply

    • Michelle on August 18th, 2011 at 10:09 am

      Hi Anna, It’s a Calphalon non-stick muffin pan.

      Reply

  73. Kelly on August 18, 2011 at 12:40 pm

    I came across this recipe when I was searching for a fun new cupcake recipe for my work’s cupcake day. Today is cupcake day, and these are a HUGE hit to say the least. Great job, and I will definitely be making these again!

    Reply

  74. Dawn on August 22, 2011 at 11:14 am

    I just made these and they were delicious. The cake was moist and the flavor outstanding. My husband wants me to make them again! I brought some into work and gave some away to my sister, who is a margarita freak. Thanks for baking from scratch!

    Reply

  75. Wine Harlots on September 7, 2011 at 12:57 pm

    How did I miss this post?
    These look awesome — I’d pair then with a demi-sec sparkling wine.

    Cheers!

    Nannette Eaton

    Reply

  76. Stephanie Kindig on September 9, 2011 at 7:52 pm

    My cooking group made these cupcakes today and they are amazing. Not too sweet, not too tart and a touch of salt. Just wonderful!!!

    Reply

  77. Leah on September 13, 2011 at 4:03 am

    Hi Michelle,
    Thanks for a lovely recipe. I just baked these over the weekend. I liked them, however, I got four comments that the cupcakes were too sweet, referring to the icing. I followed the recipe for the icing step by step. Do you or any fellow bakers have any suggestion of what could have happen? Or has anyone else gotten this feed back ?

    Reply

    • Carla on June 25th, 2013 at 4:51 am

      It doesn’t look like anyone is going to answer you, so I will give you my input.
      I add a dash of salt to make it less sweet. Hope this helps and that you get the message. It’s been a long time since you commented.

      Reply

  78. Crystal on September 13, 2011 at 3:12 pm

    I think this recipe looks absolutely delicious. However, I have a few quick questions. I am making several dozen cupcakes for a shower this weekend and am trying to find ways to save time and a little money. Would a boxed cake mix (yes, hanging head in shame) work just as well for this recipe? Also, could these be made the night before with the tequila being brushed on them in the morning? Could the frosting be made the night before as well? Any tips or advice you could offer would be great! Thank you.

    Reply

    • Michelle on September 13th, 2011 at 8:08 pm

      Hi Crystal, There are actually some versions of margarita cupcakes made with a box mix floating around the internet, you can find one here: http://www.recipegirl.com/2007/05/01/margarita-cupcakes/. You could definitely make them the night before, just store them in an airtight container, this will keep them moist. I would recommend just making the icing the same day you plan to decorate them, because if you make it a day ahead and refrigerate it, you’ll have to re-whip it anyway because the butter will cause it to firm up in the refrigerator.

      Reply

  79. rose on September 23, 2011 at 1:25 am

    These cupcakes are amazing!! I used jose curevo but I felt as tho it didn’t have that strong of a tequila taste. I will just have to brush on tons more next time I make it lol. As for the frosting, I omitted the tequila and added more lime and they were suuuuuper tastey and tangy! I cannot wait to make these again!! Thank you for sharing such amazing cupcake recipes! I’ve already made the irish car bombs, vanilla w/ vanilla buttercream, dark chocolate w/ peanut butter frosting, and the red velvet. All of which are amazing, especially the red velvet!!

    Reply

  80. Heidi on October 11, 2011 at 12:57 am

    I’m wondering if I can use regular milk instead of buttermilk.I was at two stores this weekend and neither of them had buttermilk in stock.

    Reply

  81. Heidi on October 11, 2011 at 4:16 am

    Thank you for this recipe!!! I used whole milk instead of the buttermilk and they came out fine.I am at high altitude so I thought I might need to add flour but the mix was thick enough there was no need. I basked at 350 for 25 minutes and they came out perfect. This was my first time making cupcakes from scratch and this was simple! Also my first time making buttercream from scratch – learned A LOT while doing this tonight. Don’t overwork your butter, it starts to melt. LOL
    THANK YOU again, these came out awesome!

    Reply

  82. Denise on October 11, 2011 at 7:08 pm

    Thanks for the inspiration for these great cupcakes and ideas for decorating! Not only does this recipe come out fabulously as a standard sized cupcake, but are amazing for both mini and micro (yes, smaller than mini) cupcakes. Here’s the liquor free (I was out of tequila) version I made:
    http://www.madisonhousechef.com/2011/10/key-lime-cupcakes-with-lime-buttercream-frosting.html#more

    ~Enjoy!

    Reply

  83. Alanna on October 21, 2011 at 2:04 am

    I just found your blog through Pinterest, and your photography really captured my attention. It’s such a pleasure to browse through your photos and admire the tremendous skill and… brightness… you capture. Definitely a new fan! Thank you!

    Reply

    • Michelle on October 21st, 2011 at 3:58 pm

      Welcome Alanna! And thank you for the kind words!

      Reply

  84. desertpa on October 21, 2011 at 2:22 pm

    These cupcakes are the best! You will not be disappointed even if you dont like tequila. My husband and I ate the left over frosting with a spoon!

    Reply

  85. Michelle on October 24, 2011 at 11:16 am

    i have made these cupcake and i have to say they taste fantastic, i’ll be making them again 🙂

    Reply

  86. amy on November 8, 2011 at 1:45 pm

    These are great but I seem to have a problem getting them as moist as everyone else. I tried adding a little oil on my second go around and brushed extra tequilla (well maybe that had nothing to do with it) The flavor is great but they still seem dry. Any suggestions?? Cut back on the flour some?

    Reply

    • Michelle on November 10th, 2011 at 1:28 am

      Hi Amy, These cupcakes turned out great for me, and definitely moist so I wouldn’t cut out any flour. I would make sure your oven isn’t running hot, and that you aren’t overmixing the batter. Also, covering them in an airtight container overnight sometimes helps to seal in moisture.

      Reply

  87. allison @ thesundayflog on November 18, 2011 at 6:31 pm

    i have a fabulous margarita cupcake recipe that i am partial to, but it uses a tequila lime glaze and i wasn’t feeling that this time around (they are for a wedding shower and i wanted them to look fancier). i made this buttercream but added the zest of one lime and it is FANTASTIC. i also filled the cupcakes with homemade lime curd 🙂 so good that i dont want to give them away! thanks 🙂

    Reply

  88. kristianna on December 5, 2011 at 1:13 am

    I tried this recipe and it was ok but a little on the dry side…..i had a margarita cupcake from Serranos(mexican resturant) this recipe didnt come close to it so it was kinda disapointing…

    Reply

  89. Patty B on December 10, 2011 at 9:09 pm

    Went to a tequila bar the other night and a friend commented that he had seen a recipe for Margarita cupcakes and how fab they would be. I found this recipe and just got done frosting them. I made 1/2 without the tequila because we have a friend in recovery…no biggy, they’re gonna taste amazing either way! They look and smell devine!! Can’t wait to share them tomorrow!! PS..while I was writing this post my dog licked the frosting off 3 of the cupcakes with tequila!! He’s a little guy and I think he might be a little buzzed!! Silly puggle!

    Reply

  90. Maddie on November 18, 2012 at 2:12 pm

    Made these yesterday, they were absolute amazing and the recipe was so easy to follow! Thank you so much!

    Reply

  91. Patti on November 18, 2012 at 9:41 pm

    I think these are one of the best cupcakes ever!!! The only problem I have had (3 different times 3 different liners) was that the liners peel away. I can’t figure out why. Every now and then that might happen to 1 cupcake just a little, but these are coming off quite a bit and on a lot of them. Help please.

    Reply

    • Michelle on November 20th, 2012 at 12:04 pm

      Hi Patti, I have heard of multiple people having this issue, but I’ve never experienced it. I only use paper liners; hope that helps!

      Reply

  92. Alyse on November 24, 2012 at 5:36 pm

    I have made these a few times now and every time I am told they are the best cupcakes I have ever made. (And I make a LOT of cupcakes!) Such a great recipe!

    Reply

  93. Tessa B. on December 12, 2012 at 9:30 am

    I will b making some tonight for a wrk. party, reading the comments has me very anxious about trying one. I will let ya’ll know 2morrow.

    Reply

  94. Ali on December 14, 2012 at 10:44 pm

    I baked these the other day and they turned out great! I fiddles with the icing recipe just a tad because I found it to be too sweet, so I added more lime juice. The cake was moist and almost a little too crumbly but very good. However, when I pulled them out of the fridge the next day to give to my friend (her birthday cake 😀 ) the cakes turned into this super dense poundcake thing. While they still tasted awesome, I would not suggest putting them in the fridge! I also wouldn’t forgo that little sprinkle of salt, just put the icing on its toes. Thank you a bunch for posting a non-packaged cupcake recipe! I agree, it gets quite annoying finding the ‘use 1 package of yellow cake mix’, so not fun.

    Reply

  95. Angela on January 13, 2013 at 8:23 pm

    Made two batches of these. Both came out a little more dense than I expected, which I’m actually okay with. Both batches also looked perfect on top but had very dark bottoms. (Probably time for an infrared oven thermometer.) They still smell great, and I can’t wait to try one… or three.

    On a side note, how much juice should 1 1/2 limes come out to?

    Reply

    • Michelle on January 15th, 2013 at 6:55 pm

      Hi Angela, It obviously depends on the size of the lime, but on average you’ll get about 2 tablespoons of juice per lime, so 3 tablespoons for 1.5 limes.

      Reply

  96. Sharon on January 22, 2013 at 8:25 am

    This recipe looks sooo delish . . . I’m excited to make them for my sister’s birthday. One question – the cooking time is obviously for full-size cupcakes, and I plan to make minis. What would you suggest for cooking time? I definitely don’t want to overbake these yummy little guys!!

    Reply

    • Michelle on January 22nd, 2013 at 6:09 pm

      Hi Sharon, I would start checking them around 8 minutes. Enjoy!

      Reply

  97. Maddycakes on January 27, 2013 at 2:24 am

    I made these today .. Very yummy ! But they were very flat .. Not a nice rise like in the picture.. I didn’t fill the cups compeltely full , maybe about 2/3rds could that be the problem ? Thanks !

    Reply

    • Michelle on January 27th, 2013 at 2:06 pm

      Did you make 12 cupcakes and divide the batter evenly? Or did you fill them 2/3 full and make more cupcakes? Using less batter will definitely affect how tall your cupcakes are.

      Reply

      • Maddycakes on January 27th, 2013 at 6:19 pm

        OH! well I guess that’s what I did wrong.. I should have distributed all the batter amongst the 12 cups. I made like 17 cupcakes when I did it. Thanks for the reply! Everyone lovedddd this btw 😉

        Reply

  98. Claudia Durango on January 29, 2013 at 2:31 pm

    Hello! I’m found this and i’m in love. I tried to do it two time but didn’t work. ): I replace the buttermilk for milk and lime juice. Is that a problem? Oh, man i really want to do this recipe for my boyfriend who loves margarita.

    Sorry for bad english,
    Love from Perú!

    Reply

    • Michelle on January 30th, 2013 at 2:01 pm

      Hi Claudia, You don’t mention how this didn’t work for you, so there’s no way I can even start to guess at what the problem might be. I have never used lime juice to make buttermilk, I do not know if it has a different acidity than lemon juice.

      Reply

      • Claudia Durango on February 17th, 2013 at 9:19 pm

        Ops. The recipe didn’t work because the cupcakes never get cooked. Until i followed the instructions very carefully.

        Reply

  99. Melissa on February 4, 2013 at 9:52 pm

    What temp and how long should I bake these if I am making mini cupcakes? I made these twice and they were amazing just want to do mini ones for a party.

    Reply

    • Michelle on February 4th, 2013 at 11:23 pm

      Hi Melissa, Use the same temperature, but I would start checking them around 8 minutes just to be sure they don’t get dry. Enjoy!

      Reply

      • Emily on April 22nd, 2013 at 4:41 pm

        Perfect, thank you! I was going to make them mini as well. Glad I saw this comment.

        Reply

  100. Jenni K on February 6, 2013 at 5:53 pm

    What a perfect way to celebrate cinco de mayo. They look so delicious!

    Reply

  101. LisaR. on February 9, 2013 at 3:41 pm

    I HAVE to make these cupcakes. I already have this recipe and I cant wait to make there!

    Reply

  102. Sarah on February 24, 2013 at 3:07 am

    Made these for a party, such a hit! cakes were moist and delicious 😀

    Reply

  103. Melissa Calambro on February 27, 2013 at 3:09 pm

    We all agree how wonderful these look, but I wish people would bake them, try them and THEN comment!

    Reply

  104. Tina on March 1, 2013 at 12:36 am

    Hi, I have made these cupcakes in the past and they turned out amazing. Any pointers if we wanted to make them into minis instead? Especially temperature and time wise?
    Thanks!!!

    Reply

  105. Ray on March 2, 2013 at 10:03 pm

    Michelle:
    Thanks for a “from scratch” recipe for these cupcakes. I am a Culinary Arts student planning on making a Cinco de Mayo themed sweets table for my final, and I know my instructor would never allow us to use a boxed cake mix. One suggestion for anyone looking to make an “alcohol-free” version is to just use Margarita mix. All the flavor, none of the alcohol. Hopefully, this recipe will help my team ace our final!!! >;)

    Reply

  106. Liz on March 6, 2013 at 3:51 pm

    Holy Cuervo, Batman! These margarita cupcakes are off the charts!
    I made minis, don’t think I really changed much. I think you may have to watch them the last five minutes or so of baking to make sure they don’t overlook.
    I did add a tiny lime wedge and a bit of salt to each and I would definitely recommend this. The fresh lime bite along with the cupcake was oooooo! I took these to a Superbowl party and people were over the moon. I got the “party in my mouth” comment more than once.

    Reply

  107. Rosie on March 21, 2013 at 7:02 pm

    I made these for a Mexican-themed party last year, and a few of my friends are STILL talking about them. I added a little extra lime juice and zest in the batter and zested a lime into the frosting as well. I cut straws to size and stuck them into the frosting, as well as put a lime slice on each cupcake. Needless to say, I am baking these again tonight for a friend – I can’t make it to the party, but it was a special request! Moral of the story: make these!

    Reply

  108. lynn on March 26, 2013 at 7:52 pm

    I would like to know do it matter what kind of tequila to use for the cupcakes

    Reply

    • Michelle on March 28th, 2013 at 2:59 pm

      Hi Lynn, Not particularly, but be sure to use something that you wouldn’t mind drinking, since there is so much of it in the cupcakes.

      Reply

  109. Katie on March 29, 2013 at 11:53 pm

    These cupcakes are amazing! So moist! I made mini cupcakes as well as a giant cupcake. Both turned out amazing!

    Reply

  110. ATL_Gal on April 4, 2013 at 8:57 pm

    I’ll be making these this weekend for an event. I just made a test batch tonight & well, they turned out a lil differently than expected. Mine did not have a slight golden color at top, but they were done. What suggestions do you have at cooking them @ 350? I feel like that would work better.

    Reply

    • Michelle on April 5th, 2013 at 11:45 am

      Do you need them to be golden for any particular reason? As you can tell, mine are pretty pale. If you increase the temperature, you’ll need to decrease the baking time, but I can’t guarantee how they’ll turn out.

      Reply

  111. debbie on April 12, 2013 at 11:50 am

    Doubled the recipe and made it a cake so good

    Reply

  112. Lupita on April 17, 2013 at 12:12 am

    I have made 10 batches of these cupcake, most of which I followed the recipe exactly, and some with a few variations (more/less alcohol etc) Every single batch has failed! They shrink tremendously when cooled, and you can not taste the alcohol unless you put a ton, and then it changes the consistency! Please help me figure out why they are shrinking so much, thank you!

    Reply

    • Michelle on April 17th, 2013 at 3:49 pm

      Hi Lupita, You said you made some with variations, which could of course alter the way the cupcakes turn out. I have not had any issues with the cupcakes shrinking. The alcohol is less intense in the cake itself, but is VERY noticeable in the frosting.

      Reply

  113. Lupita on April 17, 2013 at 4:42 pm

    Thank you so much for the reply! The batches that I made exactly as you did change out the best, but I still struggled. They would shrink and the liner would peel off, abd they didn’t rise very much.I’m thinking maybe I’m using too much lime? Or too much tequila? Could it be the oven? Its a convection oven… whatever that means lol.

    Reply

    • Michelle on April 18th, 2013 at 9:34 am

      Hi Lupita, Some others have mentioned cupcakes shrinking, but I have not had that happen. Some have said that wax-lined cupcake liners can do that. I only use the plain white paper liners, so maybe try those. Also, I use a conventional oven; there may be some adjustments that need to be done if using a convection.

      Reply

  114. Tiffany on April 22, 2013 at 4:23 pm

    I really needed to make margarita cupcakes today for a meeting tonight with a Mexican theme. I thought these sounded delicious, but I couldn’t find anyone actually commenting who had made them–Just comments on how pretty they were and how yummy sounded. Well, I just made them. THESE are the BEST cupcakes I have ever eaten in my life! They are light and moist with a hint of lime and a hint of tequila and they are amazing! I will be making these all summer long. Thank you so much for the recipe!!!!

    Reply

  115. GaryD on April 29, 2013 at 10:46 pm

    These look delicious and as you say, oh so innocent. I’m just trying to imagine explaining to a traffic officer doing a random breath test saying “I only had 3 cup-cakes officer” 🙂
    Thanks for sharing Michelle. Lovely post.

    Reply

  116. Dee Jones on May 1, 2013 at 4:49 pm

    These look great I will try them. However, I think I will use a spray bottle and spray the tequila on to the cupcakes when they are done baking……. Thanks for the recipes, keep up the great work

    Reply

  117. Theresa on May 2, 2013 at 12:37 am

    Hmmmm….looks like I will put one of the three bottles of tequilla in my cabinet to good use! 😀

    Reply

    • Theresa on May 2nd, 2013 at 12:38 am

      Ooops…I mean tequila (one “L”)

      Reply

  118. Destenie on May 2, 2013 at 1:11 pm

    Hello, I have two questions…

    1. I don’t have tequila, but I have a few bottles of Skinny Girl Margarita, do you think the cupcakes would be ok if I made that substitution?

    2. I am a Independent Pampered Chef Consultant and was wondering if you would mind me sharing your recipes on my business page (www.facebook.com/diningwithdestenie). I would give you credit and add a link to your site!

    Reply

    • Michelle on May 2nd, 2013 at 1:57 pm

      Hi Destenie, The Skinny Girl margaritas are pre-made cocktails, so they have additional sweeteners and flavorings in them already, so I probably wouldn’t use it in place of the tequila in this recipe.

      As for sharing the recipes on Facebook – if you see a recipe that you’d like to share with your readers, please feel free to use the Facebook share button at the bottom of any recipe (just roll your mouse over “Share” and Facebook is at the top of the list). Copying and pasting any of the recipes and/or photos and redistributing them in any fashion is a violation of the copyright terms of this website.

      Reply

  119. De Ann on May 4, 2013 at 9:52 pm

    I made these today, incredible! I doctored up the frosting a little with extra tequila and heavy whipping cream. A light and fluffy kick. I also made candied limes to add to the top. Great recipe. Thanks!!!!!

    Reply

  120. Lauren on May 5, 2013 at 8:39 am

    I made a batch last night and just had one for breakfast (don’t judge ;), it is Cinco de Mayo today). These cupcakes were absolutely delicious, they were light and so fluffy. I didn’t have any problems with the liners peeling off & I used milk ( added 1 tbsp vinegar, let it sit for 5 mins, stir and use) because I didn’t have buttermilk. I plan on making them again, they make me feel like I’m a professional baker. Thanks Michelle!

    Reply

    • Lauren on May 5th, 2013 at 8:41 am

      Sorry, it was 1 tsp vinegar. Guess I shouldn’t be having Patron infused cupcakes while posting 🙂

      Reply

  121. Fran@fransfavs.com on May 6, 2013 at 10:48 am

    Michelle, I made these for Cinco de Mayo, and they were spectacularly good. I made one small change which everyone thought was a good one. Rather than brush the tops of the cupcakes with more tequila, I used triple sec which is an ingredient in the margaritas I make and enjoy. It was a wonderful addition and rounded out the flavors quite nicely. Thanks, once again, for the inspiration!

    Reply

  122. Kerri on May 9, 2013 at 6:22 pm

    Has anyone served these to their kids, and did they like them? I’d like to try them but I don’t need them sitting around for only my hubby and I to eat. I’ve made cupcakes that included Kahlua and my kids enjoyed those but coffee and rum are flavors they are familiar with. And for anyone concerned there is more alcohol in cough syrup than one of these cupcakes so the small amount consumed by my child in a cupcake is not of concern to me.

    Reply

  123. Sally on May 16, 2013 at 10:39 am

    Thank you for such an awesome recipe!!! I made these for a neighborhood taco night and they were a hit! Now I’d like to make as a 12 x 18 sheet cake (perhaps two layer). Any suggestions on baking time and temp?

    Reply

  124. Kandace Barry on May 21, 2013 at 4:11 am

    Hello, what kind of tip did you use to frost the cupcakes?

    Reply

    • Michelle on May 22nd, 2013 at 12:31 am

      Hi Kandace, I used a Wilton 1M tip. Enjoy!

      Reply

  125. Katie on May 28, 2013 at 1:27 am

    I was so excited to make these cupcakes! The frosting did not turn out well though 🙁 It was extremely sweet and I could not taste the lime juice or tequila. I ended up adding more butter (1 stick) and about double the lime juice and tequila. Also, I added in lime zest and upped the salt. It seemed to do the trick. Beautiful pictures though. Any tips on fixing the frosting without so much work lol ?

    Reply

    • Michelle on May 31st, 2013 at 5:54 pm

      Hi Katie, It’s really just a matter of preference, especially when you talk about something being too sweet, etc. – I find it really varies person to person. You might find another frosting you like better and add as much tequila as suits your tastes.

      Reply

  126. sadie on June 3, 2013 at 10:56 am

    are the cupcakes safe for kids

    Reply

    • Michelle on June 5th, 2013 at 9:17 am

      The tequila that’s brushed onto the cupcakes and the tequila in the frosting are not baked off, so that’s a decision you need to make.

      Reply

  127. Kristi on June 5, 2013 at 8:54 pm

    I made a 1/2 batch of these and they are DELISH!!!! (Should have made the entire dozen) If I double the full recipe will that be enough batter to make a 6 & 8 inch cake, 2 layers each? How much time would you bake the cake also please?

    Thanks for a wonderful recipe! It’s a keeper!

    Reply

    • Michelle on June 6th, 2013 at 10:24 am

      Hi Kristi, I don’t think doubling it will be enough. If you double it, it will be enough for an 8″ or 9″ two layer cake. You’ll need to make more for the 6″ cake. I’m not sure about how long to bake (will need to increase the time slightly), since I haven’t done it before.

      Reply

  128. Trish Holl on June 11, 2013 at 8:18 pm

    I made these on the weekend & the only problem was I should’ve made 2 batches because they went so quickly!! Absolutely amazing & I can’t thank you enough for this recipe 🙂

    Reply

  129. Lola on June 12, 2013 at 1:04 am

    Done!!! Realy yummy 🙂

    Reply

  130. Rachel on June 28, 2013 at 6:11 pm

    These are excellent! I got 17 cupcakes out of the recipe.

    Reply

  131. Laura on June 29, 2013 at 3:23 pm

    I just made these and they smell incredible! I’m going to fill them with Lime Curd and take them to a Mexican themed party tonight. I can’t wait! Thank you for the recipe!

    Reply

  132. Stephanie on July 2, 2013 at 9:50 am

    Hi there! I made these once before & they were delicious!! I want to make them for a family get-together this weekend, but since I will need a lot more, would like to convert them to mini cupcakes. Any tips on the proper oven temperature & bake time for mini cupcakes?

    Reply

    • Michelle on July 2nd, 2013 at 8:18 pm

      Hi Stephanie, I would use the same temperature, and start checking for doneness around 8 minutes and go from there.

      Reply

  133. Alex on July 7, 2013 at 2:05 pm

    Make these as mini cupcakes–they are sweet. Also, I didn’t fully frost the cupcakes again because they are so sweet. They were a huge hit at our annual 4th of July picnic!

    Reply

  134. Sian on July 10, 2013 at 12:55 am

    Would one be able to substitute 1% milk rather than use buttermilk?

    Reply

  135. Lisa kenahan on July 15, 2013 at 5:49 pm

    Has anyone made these? I made two separate batches yesterday, and BOTH batches did not rise? What a major disappointment … : (

    Reply

    • ChicaGriega on October 30th, 2013 at 5:24 am

      I had the same problem!!! 🙁 I think the reason was that we probably baked them at a higher temperature than we should.

      Reply

  136. Alicia on August 2, 2013 at 11:40 pm

    I am going to make these this week for a birthday celebration coming up but I wanted to know how much zest do you add? I know it says 1 1/2 limes so I am assuming that is to make the lime juice but what about the zest?

    Reply

    • Michelle on August 5th, 2013 at 7:58 pm

      Hi Alicia, The 1½ limes is for the zest, too.

      Reply

  137. Jennifer on August 4, 2013 at 10:10 pm

    I made these for a friends 30th birthday party and they were a huge hit! After first tasting the frosting, I did add another shot of tequila and probably another tablespoon of lime juice just to really pack in the margarita flavor. Great recipe and so delicious (and I’m usually not a huge cupcake fan:)).

    Reply

  138. Anna on August 10, 2013 at 12:12 pm

    I have made these three years running for my sister’s birthday and they always get rave reviews! This year I tried a different garnish and I thought I’d share. I made candied lime slices (cut in half) which came in handy because I’m not that great at piping frosting (I’ve previously just slathered it around with a small spatula). There are many recipes for candied lime slices on the web and they’re pretty much all the same. I just modified it to press the limes into a margarita rimmer salt and sugar mixture (more sugar than salt but I did it to taste so I can’t give a measurement). They looked pretty and were a delicious addition to your wonderful recipe!

    Reply

  139. Amy on September 17, 2013 at 1:12 pm

    Made these last night for a taco bar lunch at work today since we couldn’t have real margaritas! Everyone loved them… Sending them to your website for the recipe.
    I was wondering if you could substitute sour cream for the buttermilk? I love cupcakes with sour cream, and a that’s an ingredient I almost always have on hand…

    Reply

    • Michelle on September 17th, 2013 at 8:39 pm

      Hi Amy, I’m so happy to hear that the cupcakes were enjoyed! You could try them with the sour cream; I’ve never done so, so I can’t comment on how it might affect the cupcakes, but trying never hurts 🙂

      Reply

  140. Diane C on September 25, 2013 at 7:46 pm

    These are AMAZING! I made these last night for a Mexican themed game night and all the ladies went crazy over them. Many took some home “to their husbands” 😉 I made them without alcohol because some of the ladies don’t drink, and they were still perfect. I will make these again and again! Thank you!!

    Reply

  141. Angela on September 27, 2013 at 6:09 pm

    Wow! Just made these for a Birthday. SO good. They bake great at high altitude, as well (approx 7500ft). Thanks!

    Reply

  142. ChicaGriega on October 29, 2013 at 5:18 pm

    Hello, I just made them but since I didn’t have any buttermilk (the only buttermilk available in Greece is a milk that is a little thicker and more sour than the normal milk) so instead I used 1/2 a cup of milk and 1/2 cup of Greek yogurt (our yogurt is very thick though) and I put them in the oven but they did not go up at all.. They are very short and look like cookies. I don’t know where I went wrong, the only thing I can think of is the lack of actual buttermilk. Can you tell me what I should watch next time? Also, from the explanations on how to make them I understood that I was not supposed to melt the butter, just put it in there directly.
    Where did I go wrong? I love their taste but they are not cupcakes for sure and they were not at all moist. Please help me learn how to do better next time!

    Reply

    • Michelle on October 29th, 2013 at 5:53 pm

      I’m so sorry you had trouble with the cupcakes! Buttermilk is supposed to be thick and sour, so I would try that. You could also make your own buttermilk using the substitution here: http://www.browneyedbaker.com/substitutions/. You are correct that the butter should not be melted; it should be soft at room temperature.

      Reply

  143. Denise on November 15, 2013 at 1:52 pm

    Hi,
    I just made these and while the flavor was good…the cupcakes fell as they cooled. This may be due to the high altitude(4600 ft in AZ). I did bump up the oven 5 degrees, used a little less sugar, and more flour.
    Is there something else I could do to fix it?

    P.S. The buttercream was perfect. I even added strawberry purée to make strawberry margarita cupcakes.

    Thanks!

    Reply

    • Michelle on November 17th, 2013 at 5:35 pm

      Hi Denise, Any combination of the altitude, the temperature difference, and altering the sugar and the flour could have caused your cupcakes to fall. Unfortunately, I have no idea which one may have done it 🙁

      Reply

  144. Juan Jose on December 16, 2013 at 4:55 pm

    These Cupcakes are probably the best cupcakes I had ever made yet! I made them for one my friends dad birthday Gift & I swear it tasted like Heaven. Perfect amount out Tequila & lime. &the buttercream is the best. Especially if you Top it with a lime wedge, bite the lime wedge &then a bite of the cupcake. Best Stuff Ever!

    Reply

  145. lexie on December 30, 2013 at 3:33 am

    Hi, i really wanna make this for new year’s eve, but i was wondering if I can replace the tequila with any other liquor we have stocked up, like vodka??? 😀 hahahha or whiskey!! please let me know!

    Reply

    • Michelle on December 30th, 2013 at 3:56 pm

      Hi Lexie, You could definitely use other types of liquors; they just won’t be true “margarita-style” cupcakes.

      Reply

  146. Veronica A. on January 22, 2014 at 7:05 pm

    Love these! I made these for a Mexican themed “Girl’s Night”, took them to the next level by infusing lime zest with granulated sugar and coarse sea salt, sprinkled this on top of frosted cupcakes! Looks sensational!

    Reply

  147. Chelsea on April 5, 2014 at 6:30 pm

    Love them! Did a test run of the cupcakes. I cut the recipe in half. Added a little bit of margarita mix to the batter and icing. Also added a pinch of food coloring to the frosting. I ended up with 9 cupcakes. So tasty. Great lime flavor. Very refreshing taste. Constantly looking for a reason to make these. So far The Only Thing I have Going On Is friends helping me move furniture. Time to make cupcakes!

    Reply

  148. Summer M on April 15, 2014 at 12:27 pm

    Made these cupcakes for my beach birthday party and they hit the spot. I must warn you though, beware of getting lime juice on your hands and then going in the sun! I made that mistake and my hands are now covered in second degree burns and blisters 🙁 … the cupcakes were awesome though! (:

    Reply

  149. kelsey on April 16, 2014 at 9:59 pm

    Can this recipe be halved?

    Reply

    • Michelle on April 17th, 2014 at 9:31 am

      Hi Kelsey, Yes, that shouldn’t be a problem.

      Reply

  150. Holliday on April 22, 2014 at 2:41 pm

    Hi! I am totally looking forward to making these! Just wondering if you could incorporate any Grand Marnier in the cupcakes? Would you recommend that? Maybe in the frosting? We use Grand Marnier in our margaritas, so just hoping we can get it in too! Thanks! 🙂

    Reply

    • Michelle on April 23rd, 2014 at 12:02 pm

      You definitely could! If you want to be able to taste the flavor, I would probably put the Grand Marnier in the frosting. Enjoy!

      Reply

  151. Shell on May 1, 2014 at 11:41 pm

    Thanks, they were a hit….

    Reply

  152. Holli on May 5, 2014 at 3:14 am

    Just want to say this is my third year in a row making these cupcakes and they are always amazing! Favorite cupcake recipe I’ve ever made. I remade them once with orange vodka, grand marnier, and orange juice/zest for an orange flavored cupcake at a different time of the year.

    Reply

  153. kristy Vasquez on May 5, 2014 at 3:44 pm

    Made these for Cinco De Mayo surprise party this past weekend. The cupcake itself was really good. I made the frosting and it was a bit too bumpy. Not as smooth as I would have like it or as firm. But everyone who had one seemed to like it. It for sure tastes like a margarita!
    Glad I got to try the recipe but I probably wont make it again unless I use a different frosting recipe that holds up.

    Reply

  154. Giovana on May 5, 2014 at 10:04 pm

    I just made these. I followed the recipe exactly and they were absolutely delicious!!

    Reply

  155. Miranda Jordan on May 6, 2014 at 3:32 pm

    I was able to fill these a little less to make 24 cupcakes….room for more frosting! I also used a tequila glaze instead of brushing with plain tequila…and used sea salt and course sugar mix to sprinkle on the edges…delicious!!!

    Reply

  156. maria on May 8, 2014 at 10:20 am

    I was just woundering what kind of salt did you use? Is the margarita salt ok to use or regular?

    Reply

    • Michelle on May 12th, 2014 at 10:54 am

      Hi Maria, For the cupcakes themselves I used table salt. For sprinkling on the frosting, I used fleur de sel. You could also use margarita salt.

      Reply

  157. Beverly on May 8, 2014 at 4:02 pm

    I have made these a couple of times and they are amazing! Is it possible to make them and frost them the night before I plan to serve the cupcakes? Can I make the cupcakes the night before and put the tequila on them and then frost them the next day or should I make them with the frosting and store them in the fridge?

    Reply

    • Michelle on May 12th, 2014 at 10:55 am

      Hi Beverly, You can frost them the night before and store them in an airtight container at room temperature. No need to refrigerate them.

      Reply

  158. Teresa on May 8, 2014 at 7:34 pm

    I made these cupcakes for a farewell party at my office. You would’ve thought is was happy hour. I loved them!!! Great recipe and very easy!!!

    Reply

  159. Erik on May 11, 2014 at 5:58 am

    First time I’ve ever made cupcakes not from a box and these made me look like a pro! An instant favorite. Next, I tried the Irish Carbomb cupcake recipe with equal success! These were so yummy, I’m looking forward to more.

    Reply

  160. July on May 15, 2014 at 1:47 am

    INCREDIBLE…Amazing cupcakes *.*

    Reply

  161. Lisa on May 15, 2014 at 11:48 pm

    Hello, I made these cupcakes for work on Cinco De Mayo. Due to it being Work, I minimized the amount of Tequila in the recipe. I only added Tequila to the cupcake batter. I also don’t care very much for lime, so I only used that in the batter as well. Once they were cooled, I tried one of the cupcakes. You could definitely taste the Tequila, but the lime was very powerful as well. I wanted the frosting to balance it out, so I just made a traditional vanilla buttercream with lime zest sprinkled on top and it was perfect! I got rave reviews from my co-workers!
    I did have one issue with my cake. I was a bonehead and threw the eggs in the mixer with the butter (instead of the sugar). So I dumped it and started over. Due to time constraints, I couldn’t wait for the eggs to get to room temp. When the cupcakes cooled, I noticed that some had kind of crunchy tops and all of them were pulling away from the wrapper. Could either of these be the result of using cold eggs? Thanks for another great recipe!

    Reply

  162. Alisa on May 16, 2014 at 12:40 am

    Made these for a bake sale at my company tonight (I’m sure its going to be a big hit)! The tequila is very subtle in the frosting its great! I would suggest doing an alternate frosting than the powdered sugar, only because the texture is more gritty than I’d prefer. I’m about ready to frost them and add a little zest to the top of these babies, maybe a TINY dash of salt. Great recipe, the cake turned out perfect!

    Reply

  163. Nerissa on May 16, 2014 at 5:35 pm

    I made these for my mother’s birthday and they were so delicious!!!!

    Reply

  164. Crystal on May 19, 2014 at 12:18 pm

    These are amazing! I made them for my boyfriends 40th. We both can’t eat dairy so I replaced the butter with soy butter and the buttermilk with soy yogurt and vinegar and they we delish! I had to add more powder sugar for the frosting because it was a little runny. I will 1,00% use this again! Thanks for sharing!

    Reply

  165. Kerry on May 29, 2014 at 10:51 am

    I’ve made these before, and they were FANTASTIC. I’ve been asked to bring them to an upcoming gathering, but as there will only be a handful of people there, I don’t want to make the whole batch. Do you think this recipe would be ok cut in half? I know some recipes don’t take kindly to doubling or halving.

    Reply

    • Michelle on May 30th, 2014 at 12:57 pm

      Hi Kerry, So glad you love these! I haven’t tried scaling these down, so I can’t say for sure how they will turn out.

      Reply

  166. Chas on May 29, 2014 at 7:51 pm

    I just made these a few minutes ago and they’re amazing! The cupcakes are moist and so buttery. They’re the perfect mix of sweet and tart (courtesy of the lime juice) and oh boy, the patron just hits you like a ninja!

    Reply

  167. Candy on June 12, 2014 at 5:15 pm

    Hi Michelle, I love this recipe and plan to try it this weekend. My dilemma is that I’ve never been a fan of butter cream frosting, but I love whipped cream frosting. Do you think a whipped cream frosting would work well? If so do you have any suggestions on how I should go about preparing it with the Patron incorporated into it?

    Reply

    • Michelle on June 13th, 2014 at 8:57 pm

      Hi Candy, That will work, just know that a true whipped cream frosting will need to be served and eaten within a day of frosting them (the same day, preferably). You can add the patron just as you would vanilla extract.

      Reply

  168. Jessica Hill on June 23, 2014 at 9:08 am

    These cupcakes look absolutely delicious. I would love to feature this recipe in an article about margarita recipes. Would you allow me to republish one photo with a link back to the original recipe?

    Reply

    • Michelle on June 26th, 2014 at 10:45 am

      Hi Jessica, Thanks for asking, and yes, that would be fine.

      Reply

  169. Sam on June 25, 2014 at 2:53 am

    if I omit the tequila from the cake do i need to add more buttermilk?

    Reply

  170. Rachel on June 26, 2014 at 1:32 pm

    I’m taking these to a family gathering where there will be lots of kids. Think the tequila in the cupcakes will be OK because the alcohol should bake off but I should probably make the frosting a little more benign. I might get in a wee bit of trouble if I get the kiddies all drunk on frosting.

    What liquid could I substitute for the tequila?

    Reply

    • Michelle on June 26th, 2014 at 10:11 pm

      Hi Rachel, You don’t need anything in particular, but could use a splash or two of heavy cream if the frosting is a bit stiff without the tequila.

      Reply

  171. Charlotte on July 14, 2014 at 4:02 pm

    Made these this past week for my boyfriend’s dad’s birthday, only I substituted cachaça for the tequila, omitted the salt in the icing, and made them caipirinha cupcakes instead. They were a huge hit! Everyone loved the moisture of the cupcake and the tanginess of the icing.

    Reply

  172. Jen on August 4, 2014 at 11:50 am

    How many mini cupcakes does this recipe make?

    Reply

    • Michelle on August 5th, 2014 at 10:41 am

      Hi Jen, About 24.

      Reply

  173. Nikki on August 6, 2014 at 10:30 pm

    Totally thinking about making these for my friend’s 21st birthday next week!!

    Reply

  174. Migdalia on November 9, 2014 at 3:13 pm

    I made these cupcakes but did not use liquor (requested by my client) and oh man were these delicious. I am definitely making them for my birthday coming up to go with a patron bottle cake! I cant wait!!

    Reply

  175. Kate on January 24, 2015 at 5:39 pm

    Amazing! They came out perfect!

    Reply

  176. Indian Martha on January 28, 2015 at 9:24 pm

    Can I use this recipe for a 10 x 2 round pan? If not, how much will I need to make that size?
    I’ve made them as cupcakes using your recipe and they are so moist and deliscious!!
    Thank you!! Though I did take a few shots as baking (just making sure the tequilla was good)!!

    Reply

    • Michelle on February 5th, 2015 at 2:59 pm

      Hi there, If you make one single layer, then yes, you could use this for a 10×2-inch round pan. If you want to make two layers, you will need to double the recipe.

      Reply

  177. Shelly on March 15, 2015 at 10:24 am

    These were seriously the best things I’ve ever tasted! Made them for our daughter’s 21st birthday. They were a hit!

    Reply

  178. Lauren on April 26, 2015 at 7:07 pm

    I made them to bring to a party at the last minute, and they did not disappoint. Didn’t have buttermilk, so I used 3 parts greek yogurt to one part milk instead, and these suckers came out hella moist. Not too sweet, either. This recipe is a winner.

    Reply

  179. Katie on April 29, 2015 at 12:37 pm

    Is it possible to use a handheld mixer for the batter and the frosting? I don’t own a stand mixer but would still like to try these!

    Reply

    • Michelle on May 1st, 2015 at 10:24 pm

      Hi Katie, Absolutely! Enjoy the cupcakes!

      Reply

  180. Pam on May 9, 2015 at 11:54 am

    I love these cupcakes. Chocolate is usually my favorite but I would choose these over chocolate everytime.

    Reply

  181. Tara Lynn on May 22, 2015 at 10:50 pm

    Is the frosting part portion written right?.I cannot figure out the frosting part. It’s runny no matter what I do :/

    Reply

  182. meg on June 2, 2015 at 8:52 pm

    Hey! Just letting you know Baking The Goods used your recipe almost verbatim without citing you. I let them know, but my comment is awaiting moderation. Just wanted to let you know your recipe was being used out there! Not sure if you’re one to care, but now you know! 🙂 http://bakingthegoods.com/2013/05/03/one-tequila-two-tequila-three-tequila-cupcakes-recipe-for-margarita-cupcakes/

    Reply

  183. Grace Villegas on June 10, 2015 at 11:22 am

    I made these last night and all the cups separated from the cakes..i followed the recipe exactly… what did i do wrong?

    Reply

  184. Katie on June 16, 2015 at 3:13 pm

    I just made these for a baby shower and they turned out SOOOO TASTY – everyone was asking where we bought them!!! 😀

    Reply

  185. Ash on July 19, 2015 at 10:49 pm

    These turned out DIVINE. The cupcakes are dense and moissst, and the frosting is an excellent light, refreshing complement. Only thing is, after making the frosting to the recipe, it tasted like tequila butter. Added a bit of lime zest and a teensy bit more salt and rounded it out awesomely! Also, they definitely require the pretty, fun lime zest and salt pinch garnish. Thank you!!!

    Reply

  186. Diane S. on September 17, 2015 at 8:30 pm

    These are the best cupcakes! I made these for my son’s wedding on 9/12/15. Everyone raved! I did change the frosting, using 1/2 cup butter, 1/2 cup Crisco, 4 cups sifted powdered sugar, 2 1/2 tsp. lime juice, 1 tsp. lime zest, and 1 1/2 tablespoons of tequila. I used the coupler on my decorating bag to make one circle of frosting on the outside of the cupcake, and then dipped that part in light green sugar. Then I added more icing, going in circles on top of that. I topped it with a green Sixlet and a 2″ piece of straw. I’d like you to see a picture of it, but don’t know how.

    Reply

  187. Mary on December 5, 2015 at 6:44 pm

    Thank you for these amazing cupcakes. They have become a hit with my friends at our yearly Mexican themed Christmas festivities. They even get requested for birthdays and any other excuse celebrations that we throw! This recipe is a keeper.

    Reply

  188. Orla on January 27, 2016 at 3:04 pm

    Hi! Would this recipe work for a cake if I scaled it up? Or is the batter too liquidy?

    Reply

    • Michelle on January 27th, 2016 at 9:37 pm

      Hi Orla, I’ve never tried to morph it into a cake, but I think it could work!

      Reply

      • Orla on January 28th, 2016 at 2:10 pm

        Thanks so much for the reply, apologies for one more question! i was thinking if adding in lime zest to the buttercream to give it flecks of green, do you think would this make the texture “bitty” if you know what I mean?

        Reply

        • Michelle on February 3rd, 2016 at 8:37 pm

          Hi Orla, I think it would be okay!

          Reply

        • Tracy on May 5th, 2016 at 12:08 pm

          I did this last night. . I zested a lime and let it dry out on a plate. Then after frosting I sprinkled some of the green flecks on top of the cupcake and then added the lime. They were gorgeous and it didn’t add a lot of extra lime flavoring.

          Reply

  189. CM on March 4, 2016 at 5:12 pm

    These cupcakes are amazing!!!!!!

    Reply

  190. Lauren on April 21, 2016 at 1:00 pm

    Hi – These cupcakes look amazing and I can’t wait to make them but I have one question. The idea of buying an entire carton of buttermilk for only 1/2 cup and then having to throw the rest away makes me sad as I hate to waste anything!! Are there any substitutes for this step or can I make my own buttermilk using milk and lemon juice? Just want to make sure they come out correctly. Thanks!!

    Reply

    • Michelle on April 21st, 2016 at 8:38 pm

      Hi Lauren, You could always make buttermilk pancakes, or biscuits with the leftovers 🙂 But you could give the milk/lemon juice substitute a try – I’ve never done it since I always have buttermilk in the fridge!

      Reply

    • Allison on June 11th, 2016 at 8:13 pm

      I used to have this problem too. And then I found out that buttermilk freezes really well. So I portioned out the jug into half cups in sandwich bags and froze them.

      Reply

  191. julia on May 3, 2016 at 10:41 am

    Can I just double the recipe for 24 cupcakes? 1 cup of butter seems like a lot for 2 dozen. Don’t want then too dense. Thanks!

    Reply

    • Michelle on May 3rd, 2016 at 7:48 pm

      Hi Julia, Yes, you can double for 24 cupcakes!

      Reply

  192. Deana on May 4, 2016 at 1:15 pm

    Hi! I Love Love this recipe. My boyfriends birthday is on Cinco de Mayo (good excuse to indulge in adult beverages) I want to make this for him but I am short for time and was wondering if I can make this in a cake form? I realize it may not be as pretty but…

    Reply

    • Michelle on May 5th, 2016 at 7:01 pm

      Hi Deana, I think that would work! You could make an 8-inch square cake, or double the recipe for a 9×13.

      Reply

  193. Tracy on May 5, 2016 at 12:05 pm

    Oh. MY. These are divine! I made them last night exactly as the recipe states and just now had one at our party. Fantastic. Everyone loved them. They are so light and fluffy. These will be making a comeback at every pool party we have this summer. While hating to mess with perfection now I’m wondering about adding a bit of triple sec and such to them to try different flavors. Thank you for the recipe – a definite HIT!!

    Reply

  194. Michelle on May 9, 2016 at 5:42 pm

    I think I’ve made almost every cupcake recipe on your blog with great success. THANK YOU!! Im struggling a bit with these though. 1/2 way through baking, they looked beautifully domed. By the time they came out, the centers had sunk. I’m sure frosting will cover it, but is there something I did wrong?

    Reply

    • Michelle on May 11th, 2016 at 9:14 pm

      Hi Michelle… Make sure they are cooked the whole way through – that’s one of the biggest reasons why cakes or cupcakes sink in the middle.

      Reply

  195. Jess on May 18, 2016 at 6:46 pm

    Made these last night for my manager’s birthday today (her fave drink is a margarita of course), and they were WONDERFUL! Followed the recipe exactly, except instead of buttermilk added 1/2T lemon juice to the milk to curdle it a bit before adding it to the mix. The frosting was really tasty as well, got a few compliments on it! Thank you for the recipe, I am positive I will be making these again, since I usually have both tequila & limes on hand 🙂

    Reply

  196. Mary Pearce on May 31, 2016 at 11:48 pm

    I made these for a Memorial Day block party, and they were a HUGE hit!! 🙂 Just wondering – is there any way to adapt this cupcake recipe to be just a plain vanilla cupcake? The cupcake itself had such a great texture and density that I’d like to use it as the basis for future cupcake adventures! BUT I’m worried if I take the lime juice and alcohol out, though, without putting in any other wet ingredients in their place, that it’ll become too dry or change the basic chemistry. Thoughts?

    Reply

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