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


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


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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241 Responses to “Margarita Cupcakes”

Comment Pages 1 2
  1. 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!


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

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


  3. 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!


  4. 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?


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

    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!!! >;)


  6. 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.


  7. 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!


  8. 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


    • 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.


  9. 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!


  10. 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.


    • 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.


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

    Doubled the recipe and made it a cake so good


  12. 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!


    • 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.


  13. 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.


    • 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.


  14. 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!!!!


  15. 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.


  16. 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


  17. 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! :D


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

      Ooops…I mean tequila (one “L”)


  18. 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 ( I would give you credit and add a link to your site!


    • 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.


  19. 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!!!!!


  20. 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!


    • 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 :)


  21. 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!


  22. 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.


  23. 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?


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

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


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

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


  25. 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 ?


    • 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.


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

    are the cupcakes safe for kids


    • 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.


  27. 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!


    • 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.


  28. 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 :-)


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

    Done!!! Realy yummy :)


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

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


  31. 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!


  32. 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?


    • 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.


  33. 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!


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

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


  35. 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 … : (


    • 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.


  36. 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?


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

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


  37. 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:)).


  38. 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!


  39. 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…


    • 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 :)


  40. 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!!


  41. 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!


  42. 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!


    • 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: You are correct that the butter should not be melted; it should be soft at room temperature.


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

    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.



    • 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 :(


  44. 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!


  45. 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??? :D hahahha or whiskey!! please let me know!


    • 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.


  46. 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!


  47. 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!


  48. 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! (:


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

    Can this recipe be halved?


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

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


  50. 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! :)


    • 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!


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

    Thanks, they were a hit….


  52. 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.


  53. 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.


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

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


  55. 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!!!


  56. 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?


    • 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.


  57. 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?


    • 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.


  58. 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!!!


  59. 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.


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

    INCREDIBLE…Amazing cupcakes *.*


  61. 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!


  62. 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!


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

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


  64. 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!


  65. 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.


    • 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.


  66. 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!


  67. 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?


    • 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.


  68. 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?


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

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


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

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


  70. 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?


    • 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.


  71. 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.


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

    How many mini cupcakes does this recipe make?


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

      Hi Jen, About 24.


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

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


  74. 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!!


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