Margarita Cupcakes
These margarita cupcakes are simple vanilla cakes infused with lime and tequila, brushed with more tequila, and topped with a tequila lime buttercream frosting.
You know what holiday is right around the corner, right? Every food-lover’s dream: 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 (it commemorates the Mexican Army’s victory over French forces at the Battle of Puebla in 1862) and in Mexico, the day is ceremonial in nature. In the U.S., it has become a celebration of Mexican-American culture and like most holidays that celebrate a heritage, people enjoy celebrating Cinco de Mayo with authentic food and drink. Since margaritas are a classic Mexican cocktail, it stands to reason that you should wash down your Mexican feast with these margarita cupcakes!
Tequila and lime? Check!
I first made these cupcakes a long, long, loooooong time ago, and at the time all I could find online were margarita cupcake recipes using a box cake mix. It wasn’t really what I had in mind, but after some more digging, I found a recipe from The Brewer & The Baker 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 didn’t think margarita cupcakes really necessitated all the fuss that goes into a Swiss meringue buttercream – can you tell I’m ridiculously low maintenance?).
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 cocktail cupcakes! I really don’t think the brand of tequila matters much – use whatever you keep at home, just be sure that it is white or silver tequila, not gold. I’ve made these with Patron and Jose Cuervo (pictured above) and both are delicious!
(If you would prefer to make your margarita cupcakes without tequila or alcohol at all, simply omit it from the recipe. I would add 1 tablespoon vanilla extract to the frosting in its place.)
They look so innocent, don’t they? Sitting there all pretty with lime zest laying like a feather on 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!
My husband, mom, and in-laws all proclaimed that these are the best cupcakes I’ve ever made. SO… there you go!
One year ago: Creamy Stovetop Macaroni and Cheese
Four years ago: Black and White Cookies
Watch How to Make Margarita Cupcakes:
Margarita Cupcakes
Ingredients
For the Cupcakes
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs, at room temperature
- 1½ (1.5) limes, zested and juiced
- 2 tablespoons tequila
- ¼ teaspoon (0.25 teaspoon) vanilla extract
- ½ cup (120 ml) buttermilk
To Brush the Cupcakes
- 1 to 2 tablespoons tequila
For the Tequila-Lime Frosting
- 1 cup (227 g) unsalted butter, at room temperature
- 2¾ cups (330 g) powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
Instructions
- Make the Cupcakes: Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together!)
- 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.
- Divide the batter between the muffin cups. Bake until the cupcakes are light golden brown on top and a skewer inserted in the center has moist crumbs attached, about 25 minutes, rotating the pan halfway through baking.
- 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.
- 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. Increase speed to medium and mix for 30 seconds. Add the lime juice, tequila and salt, and beat 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.
Notes
- 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.
- I used a Wilton 1M tip to frost the cupcakes.
- You can use whatever tequila you keep on hand; I’ve made them with both Patron and Jose Cuervo. You will want to use white or silver tequila, not gold.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on May 5, 2011.
These were absolutely outstanding. I was really unsure how the liquor would taste with the sweet cupcake but it was such a delicious pairing. Lots of rave reviews. Saved, pinned and will plan to make these over and over again!
Can u double this recipe?
Yes!
This is legitimately my most requested cupcake to make after people try it for the first time. I’ve even had people purchase whole bottles of tequila for me just in hopes of getting some made for them. They turn out perfect every time and I’m always sure to top them with candied lime peel for a cute, edible “twist”.
Hi, I’m a first time visitor to your site and this is the first recipe of yours I’ve tried. This recipe worked out PERFECTLY. I always read through comments and I was watching out for things to happen from the very few negative comments left on this recipe (I think a couple people had batter that fell during baking and some had problems with the frosting not being stiff) but I experienced none of these things. The batter baked into perfect “cupcake consistency” and the frosting when refrigerated was crispy solid (I’m weird because I like refrigerated frosting) and when sitting out at room temp for a few minutes was smooth and light, like a cloud. The only thing I changed in the recipe was that for whatever reason I was able to omit 1/4 cup sugar from the frosting recipe. I live in Queretaro, Mexico and I always keep in mind our elevation and the fact that we have a pretty dry climate half the year, so I don’t know if that affects anything (maybe people who had troubles w/ their frosting have more moisture in the air)? Lol, I’m not a food scientist, I just don’t understand why theirs didn’t work but my attempt did with even less sugar.
This recipe made exactly 12 regular sized cupcakes for me. I don’t drink any sort of alcohol but the alcohol flavor in this did not bother me at all. Thank you for the awesome recipe and I can’t wait to make your mojito cupcakes!
Excellent recipe! Big hit with everyone. Not a worry if you’re not a tequila lover, not too strong at all. Will definitely make again.
Hey I saw your recipe on margarita cupcakes and its the bests Ive seen My question is How would I change this to make them into strawberry margarita cupcakes? I would use the tequila in them too Its for a 50th class reunion
Hi Terri, You can merge this recipe with the strawberry cupcakes recipe I have: https://www.browneyedbaker.com/strawberry-cupcakes-with-strawberry-meringue-buttercream/. Enjoy!
Good evening can you omit the tequila in the cupcake, my niece wants key lime cupcakes, would this work. I like when there is buttermilk in a recipie.
Yes, definitely!
Another huge hit!
Flavors unfold slowly, delighting all.
A huge hit for my favorite front line workers on Cinco De Mayo.
Hi there! I’ve made these are they are AMAZING! I was wondering if they could be made gluten free?
I made them Gluten Free!! I used Gluten Free all purpose baking flour and added 1 TBS. vanilla pudding powder per cup. Added an extra egg and increased baking powder to 2 tsp. Perfection!!
Thank you for sharing, Kat!
Hi! Can I use a substitute for buttermilk? I don’t have it on hand but would have regular whole milk? Will they come out different? Dying to try these!
Hi Ali, Please see the substitutes page here for making your own buttermilk using regular milk and lemon juice or vinegar, that’s your best bet! >> https://www.browneyedbaker.com/substitutions/
Hi Michelle – I am wondering how you think these would bake in a 9 inch springform pan. I am thinking of making these for a Texas Independence Day party and want to use the fluted bottom as it can – kind of – resemble a flower to be a yellow rose (for the “Yellow Rose of Texas”). What do you think/recommend? Thanks in advance!
Hi Glynda, I think that would work out just fine!
Hi Michelle,
I’ve made these a few times and I LOVE them!! Just a quick question about how long they keep. If I make them Tuesday evening, will they still be nice/fresh by Friday if I keep them refrigerated in an airtight container and then leave them out about 30 min-1 hr before they are served?
Thanks :)
Yes, they should be good!
About how much like juice should I get from 1 1/2 limes??
These were fabulous! But I made the mistake of making the buttercream the night before and adding a but more lime juice the next morning, resulting in a slightly curdled texture. Added a touch of green food coloring for a light marg color. Loved these and will definitely be making again! They were a huge hit!
I’ve made these for the teachers at my kids school for teacher appreciation week in may ( also is around the same time for cinco de mayo) and they are a favorite!! been requested for these every year now! lol
Delicious cupcakes, and the frosting is to die for!
However, mine needed nowhere near the 25 minutes stated in the recipe. More like just 15 minutes. And the lime juice in the cake part of the recipe had no amount listed.
These were AMAZING! The consistency of the cupcakes were very dense and the touch of tequila before you put the frosting on was a great idea!
Everyone loved these cupcakes. Someone even compared them to Magnolias!! Thank you so much for this recipe 😍
These are delicious and quite easy to make. I made them leaded and didn’t look back. I am giving you credit on my blog.
Could these be made ahead and kept in the freezer?
Just made a batch of these in mini cupcake sizes and I cannot stop popping them in my mouth! That lime in the frosting is amazing!!
How many minis did the recipe make?
really easy!! Delicious! I could go for more tequila though! I guess we’ll have to serve that on the side. I brushed with 2T of tequila because I’m serving them a couple of days after I made them. I think that will help keep them moist. LOVE the frosting! Thank you!
These cupcakes go on the “must make again” list! They were delicious. The cake part is soft, fluffy and moist. The frosting is not too sweet or alcoholic-tasting. One tablespoon of tequila was plenty for brushing on the tops of cupcakes before frosting. The only alteration I made to the recipe was to use 1 Tb. Each tequila and orange liqueur for the frosting instead of 2 Tb. Tequila. I thought that would give more authentic flavor and it worked great. My best friend was very pleased with these for her birthday/mexican feast!
I made these this summer for a co-worker’s going away party, and they were a big hit. I did them as mini cupcakes and did sprinkle rimming salt on each of them. DELICIOUS. So, this week I used the recipe to make margaritas for a Bake-Off contest. I layered the cupcakes and icing in red solo cups I made out of candy melts. I then topped them off with a Lime-Aid gelatin recipe (that looked so much like frozen margarita when mushed and piped out!). This is a winning recipe no matter how you construct them!
Best cup cake recipe. I also use this recipe to make sponges for drip cakes
I have made these cupcakes twice and they came out perfect both times. I followed the instructions exactly. Everyone loved them! Thanks so much! These are my new go to summer party cupcakes. I’ve got to try the Mojito ones now!
These Margarita Cupcakes are absolutely delicious!
A fellow Cornerstone committee member tried one and said it tasted like a party in her mouth. I did make my own buttercream frosting. I used 1/2 cup softened butter, 1/2 cup Crisco, 4 cups sifted confectioner’s sugar, 2 1/2 teaspoons lime juice, 1 teaspoon lime zest, and 1 1/2 tablespoons tequila.
I first made 5 dozen of these for my son’s wedding in 2015. I baked two other types of cupcakes, also.
The Marguerita Cupcakes had rave reviews. Thank you for a fabulous cupcake recipe!!
You’re welcome, Diane! I’m so glad you’ve enjoyed this recipe and so appreciate you taking the time to stop back and leave a review!
I want to make these Friday night but not serving until Sunday would that be ok??
Hi Melissa, Yes that would be perfectly okay!
Can you make this in a 9×13 cake pan?
Hi Kris, I haven’t done it personally, but I think it should work.
Have you ever tried making these and brushing the cupcakes with triple sec instead of tequila? I was thinking of trying that since it’s the third ingredient in a margarita….
Hi Nancy, I haven’t, but it’s a great idea!
Hi, I’m so excited to try out this recipe, going to do a bit of birthday baking next week so I think something with a bit of alcohol is a must! ;)
One problem – I live in France and I’ve searched several times for buttermilk and no joy – when I ask the shop assistants if they sell it they look like I’ve just made up a product!
Do you have a trusted substitute for buttermilk I could try? I’ve seen a few on the Internet but I’ve never tried it before – the easiest one is lemon juice and milk, do you think that would work in your recipe?
Thanks!
Hi Eleanor, Yes you can definitely use the milk and lemon juice substitute. I detail it here: https://www.browneyedbaker.com/substitutions/
These cupcakes were yummy! I added a margarita curd filling that I adapted from the limoncello cupcake recipe (substituted zest of 1 lime and some orange zest; substituted 1/4 c. lime juice, 2 Tbs each orange juice and tequilla for the 1/2 c. lemon juice), and used some orange rind/juice in addition to lime for the cupcakes.
Made these for cinco de mayo yesterday… they were so good!! The cake itself is light… just perfect! And the frosting really takes like a margarita. I used gold tequila because that’s what I had on hand. This will be a recipe I hold on to for sure! Thanks!
Why do you suggest not using tequila gold? That’s all I have on hand.
Hi Rachel, I feel the flavor is a little overpowering in the frosting, since it’s not baked off or diluted in any way.
I plan on making the cupcakes on one day and icing them the next day because I’m traveling with them for an event. Would the icing be ok at room temperature for a day or once I make it have it refrigerated and then bring back to room temp when I’m ready to ice?
Hi Michelle, Yes, that would be just fine. Enjoy! :)
I’ve made these every May for the past four years. Love them! Question though: How far in advance could I make these? Do they freeze?
Hi Michelle, Ahh so awesome to hear you’ve loved them! I think you could make them up to 3 days in advance. You could freeze the baked cupcakes, then frost them after thawing, before serving.
I have been following your blog for YEARS and every recipe I’ve made has turned into a major success – so thank you! The margarita cupcakes, I have been making for quite a few years now, and a friend of mine has requested the same as a cake for her bachelorette brunch this weekend. Any tips on how much to multiply the recipe enough to yield a 12″ 2 layer cake?
Hi Shari, Thank you so much for the kind words! :) As for adapting for a 12″ 2 layer cake, I would triple this recipe. Enjoy! :)
Hi! I’m planning on making these tomorrow and i am wondering with your honest opinion on how these would taste with a cream cheese frosting?
Hi Katie, I think cream cheese frosting would be delicious!
Is it possible to make this as a cake? Will it hold up to layering?
Yes, many have made it successfully as a cake!
Hey there! These sound so yummy! Was thinking of making it into a 6” or 8” triple layer birthday cake. Any suggestions on how I should adjust the recipe and bake time? Thank you!
Hi! If you make an 8-inch triple layer cake, you’ll need to at least double the recipe (thin layers) or triple it (thicker layers). I hope that helps! Bake time will be a bit longer.
When making the icing mine seem lumpy and soupy. Does this mean I used to much alcohol or butter?
Hmmm the amounts should be correct and you should get a smooth frosting. I would try continuing to beat it and adding a bit more powdered sugar if necessary.
Any tips on how to go about using the cute lime garnish? I would think it would drip and make a mess of the icing/presentation? Would love to use for a bridal shower. Thanks! Pat
I didn’t have any issues with the wedges dripping at all; you could always slice them then place on a couple layers of paper towels to absorb any excess moisture if you’re concerned. Enjoy!
Thanks for this amazing recipe. I’ve made these cupcakes a few times and they are always a winner!
I’m making my brothers birthday cake for his 30th.
Would you use the same measurements for 2 x 22cm round cake tins?
Thank you 😊
Hi Jade, You’ll need to double the recipe to make that cake. Enjoy and happy birthday to your brother!
Delicious recipe! Always a hit, and when I take them to work there are never any leftovers. Definitely a keeper, thank you for this one!
Can I ask what’s probably a dumb question but why can’t I use gold tequila? I am making these for a birthday party and his favorite tequila is gold.
Hi Danielle, Gold is sort of a blend tequila, not a pure tequila, and I’ve found the flavor is much better with white or silver. If you prefer gold you can go ahead and use it.
Can I use this recipe for a regular cake?
Btw I’ve made these cupcakes in my bakery – using your recipe – and they are a huge hit. Thank you!
Hi Coleen, I haven’t personally done it myself, but I know many others have!
Probably a dumb question but should these be an adult only cupcake? I’d bake the tequila in & then maybe do a half tequila half oj brush on & then I could do the full 2 T in the frosting or just half maybe?
Hi Tiffany, Yes, these should be adult only. The alcohol in the glaze and frosting is not cooked out and is fairly strong.
Hi,
What I mean by sandwich cake is just a basic round cake that is split in half and contains frosting in the middle
I played with The lime tequila cupcakes using lemon in place of lime and lemoncello in place of tequila-they we’re perfect and I am so happy as I just finally nailed the buttercream ! Thank you for the excellent portions.
Look forward to your Boston cream next:)
Hi, I’m thinking of making this as a birthday cake as in a sandwich style cake. How would I got about doing this?
Hi Brigid, I’m not sure what you mean by sandwich cake?
I want to make the margarita cupcakes but I only have the gold tequila will that be okay
Hi Helen, As long as you like the flavor, it will be okay to use!
Cupcakes were awesome and not too hard to make–most ingredients I have on hand. It made more like 18 cupcakes for me. I skipped the brushing top with tequila because I took them for a coworkers 21st birthday and I thought that would be heavy handed for work. Light cake, easy to follow instructions, fun concept. Thinking of modifying for mojito–rum, and then putting a sugared mint leaf on top of frosting and maybe brush the top with a mint infused simple syrup.
I have no idea what I’m doing wrong. I’ve attempted these cupcakes twice and they are so dense. I use a scale when baking and I have never had a problem like this :(
I never review anything, but these were so good I had to! They were so so easy to make and so so tasty! They didn’t even last one night here! Perfect amount of booze, perfect amount of margarita taste. 12/10 recommend!
I made these for a Pokeeno Poker BBQ this past weekend. They were an extremely huge hit. My only complaint is the recipe states it yields 12 cupcakes so I doubled the recipe. However, I ended up with 24 cupcakes and enough extra batter left to make 6 mini bundt cakes. I will not double the recipe next time. Both the cupcakes and frosting were quite simple to make.
These were delicious! I didn’t have buttermilk so I subbed whole milk. I’m also not the hugest fan on tequila, so while I did use it in the cupcake batter, I subbed Triple Sec for the “glaze” and in the frosting. Probably the best homemade cupcakes I’ve ever made!
Made these years ago with great success! Today I’m giving it 4 stars after trying it again this weekend. The recipe calls to zest 1 1/2 limes. The cake itself was phenomenal as far as texture and moisture however it the lime overpowered any tequila taste to the “Margarita” cupcakes itself and tasted more like “Key Lime Pie” (which I actually love). I wish the recipe would specify in measure how much lime juice to add because I think my limes produced more than it needed (though the extra liquid could have aided in a wonderful cake).
Otherwise…awesome.
I made these cupcakes for Cinco de Mayo 2017 — wow! For decorating, I added a sprinkle of sanding sugar to mimic the salt in a margarita. Don’t we all have to change the recipes up a little? So I also made a simple syrup of lime juice/tequila to brush over the top of the cupcakes instead of straight tequila (which took the lime flavor up a notch).
To add to the discussion about the alcohol content: Vanilla (pure vanilla, not imitation) is at least 70 proof. I add vanilla to frosting all the time. Tequila varies from 76 proof to over 100; I used Patron Silver (80 proof). I also consider this: if a recipe makes 12 cupcakes (and I made 18 out of this recipe), then divide the three or four Tbs of alcohol between that many servings. That gives me an idea of how much alcohol I am serving — in this case, eighteen people were splitting a couple of shots (2Tbs = 1 oz/shot).
Why can gold tequila not be used for the recipe? Does it change the appearance? Consistency? Thanks!
Hi Jennifer, It changes the flavor. You can use it if you much prefer it, but these were developed using white/silver in the flavor profile.
For those who don’t keep buttermilk on hand try the buttermilk powder, found in the baking section. The vinegar/lemon juice subs just don’t taste the same. Also, for those concerned about the alcohol, the alcohol bakes out. Same as in cooking, no alcohol, just the flavor. White tequila doesn’t have a taste so using equal amounts of o.j. or lime juice should work but I would add half then taste to avoid an over limed flavor, then add the rest. I think even eating the entire batch of frosting wouldn’t give a buzz, 2 Tbsp. isn’t very much at all, it’s more a personal preference.
I made these cupcakes for a cupcake war at work
to raise money for charity.
It just happened to be on ” national margarita day ” i won first place in taste and first in creativity!
I am making them for cinco de mayo
That’s awesome! Congratulations! :)
I totally forgot to brush the tequila on while they were still a little warm,they are completely cooled now…do you think it would be okay if I brushed some on now before I iced them?
I’ve made these so many times. The note about the separating batter taking care of itself was most helpful. They are a hit every time. The husband of one of my friends ate 9 in a row once. He said he just couldn’t stop.
I would like to make mini cupcakes from this recipe.
1. How many minis would this make?
2. How long to cook the minis?
Thanks
Hi Carolyn, This would make 24 mini cupcakes. I would start checking them around 8 minutes. Enjoy!
Made these for a party on Saturday. First, the recipe was very easy to follow. Second, everybody loved them! A big hit. I’m not a tequila fan, so I didn’t eat a whole cupcake but I sampled the frosting and it was delicious!
“Tequila lime buttercream frosting” – is that a real thing, are you kidding me? I’m… so… in. Headed to the store to get these ingredients right now!
http://www.windlasse.com
Made these for a wedding shower and they were a hit!!!! They were amazing and I will definitely make these many more times!!!????
I was reading the recipe for the margarita cupcakes. Because of the amount of acid, like buttermilk and lemon juice, in not necessary baking soda besides baking powder? Please let me know. Thanks
Hi Marleny, This recipe works just fine as written above.
Made these cupcakes for my sons’ wedding shower and they were a huge hit!!! Gotta’ say everything I make from your site turns out amazing!!! Thank you for the wonderful recipes-you are my “go to” always!!!
Thank you so much. I wanted to know how to upgrade vanilla cupcakes from a mix into amazing margarita cupcakes, and this recipe did the trick. Your frosting recipe is fabulous too. I received lovely compliments on my batch.
The frosting recipe provided is GARBAGE! I made 72 of these cupcakes for a charity bake sale at my husband’s work (he’s a police officer) and I was mortified to find that from the time I frosted the cupcakes this morning at 6 am to now (barely 2.5 hours) all the frosting melted off the top and ruined every single cupcake. I am SO upset right now – all of my time, money, and effort wasted. Thanks alot!
I should also mention that I made the frosting last night and let it chill in the fridge before frosting this morning.
Great Recipe. Though I found the cupcakes were ready within 20 mins. Otherwise at 25 minutes they become brown in colour, regardless still delicious. Thank you! :) The Tequila really adds a whole knew taste dynamic. Especially in the frosting – lovely!
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?
Hi Mary, So happy to hear you loved them! I haven’t experimented with altering the recipe, but this is my very favorite vanilla cupcake recipe: https://www.browneyedbaker.com/classic-yellow-cupcakes-with-chocolate-frosting/
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 :)
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?
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.
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!!
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…
Hi Deana, I think that would work! You could make an 8-inch square cake, or double the recipe for a 9×13.
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!
Hi Julia, Yes, you can double for 24 cupcakes!
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!!
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!
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.
These cupcakes are amazing!!!!!!
Hi! Would this recipe work for a cake if I scaled it up? Or is the batter too liquidy?
Hi Orla, I’ve never tried to morph it into a cake, but I think it could work!
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?
Hi Orla, I think it would be okay!
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.
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.
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.
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!!!
I just made these for a baby shower and they turned out SOOOO TASTY – everyone was asking where we bought them!!! :D
I made these last night and all the cups separated from the cakes..i followed the recipe exactly… what did i do wrong?
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/
Is the frosting part portion written right?.I cannot figure out the frosting part. It’s runny no matter what I do :/
I love these cupcakes. Chocolate is usually my favorite but I would choose these over chocolate everytime.
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!
Hi Katie, Absolutely! Enjoy the cupcakes!
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.
These were seriously the best things I’ve ever tasted! Made them for our daughter’s 21st birthday. They were a hit!
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)!!
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.
Amazing! They came out perfect!
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!!
Totally thinking about making these for my friend’s 21st birthday next week!!
How many mini cupcakes does this recipe make?
Hi Jen, About 24.
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.
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?
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.
if I omit the tequila from the cake do i need to add more buttermilk?
Hi Sam, I would not add more buttermilk, but if you are just looking for a vanilla cupcake with lime zest, then I would recommend this cupcake recipe (without the sprinkles, of course): https://www.browneyedbaker.com/2014/03/06/homemade-funfetti-cupcakes-from-scratch/
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?
Hi Jessica, Thanks for asking, and yes, that would be fine.
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?
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.
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!
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.
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.
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!
I made these for my mother’s birthday and they were so delicious!!!!
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!
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!
INCREDIBLE…Amazing cupcakes *.*
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.
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!!!
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?
Hi Beverly, You can frost them the night before and store them in an airtight container at room temperature. No need to refrigerate them.
I was just woundering what kind of salt did you use? Is the margarita salt ok to use or regular?
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.
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!!!
I just made these. I followed the recipe exactly and they were absolutely delicious!!
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.
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.
Thanks, they were a hit….
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! :)
You definitely could! If you want to be able to taste the flavor, I would probably put the Grand Marnier in the frosting. Enjoy!
Can this recipe be halved?
Hi Kelsey, Yes, that shouldn’t be a problem.
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! (:
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!
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!
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!
Hi Lexie, You could definitely use other types of liquors; they just won’t be true “margarita-style” cupcakes.
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!
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!
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 :(
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!
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: https://www.browneyedbaker.com/substitutions/. You are correct that the butter should not be melted; it should be soft at room temperature.
Wow! Just made these for a Birthday. SO good. They bake great at high altitude, as well (approx 7500ft). Thanks!
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!!
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…
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 :)
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!
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:)).
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?
Hi Alicia, The 1½ limes is for the zest, too.
Has anyone made these? I made two separate batches yesterday, and BOTH batches did not rise? What a major disappointment … : (
I had the same problem!!! :( I think the reason was that we probably baked them at a higher temperature than we should.
Would one be able to substitute 1% milk rather than use buttermilk?
Hi Sian, I wouldn’t recommend it. You can, however, make your own buttermilk with the substitution near the top of this page: https://www.browneyedbaker.com/substitutions/
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!
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?
Hi Stephanie, I would use the same temperature, and start checking for doneness around 8 minutes and go from there.
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!
These are excellent! I got 17 cupcakes out of the recipe.
Done!!! Realy yummy :)
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 :-)
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!
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.
are the cupcakes safe for kids
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.
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 ?
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.
Hello, what kind of tip did you use to frost the cupcakes?
Hi Kandace, I used a Wilton 1M tip. Enjoy!
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?
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.
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!
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!
Sorry, it was 1 tsp vinegar. Guess I shouldn’t be having Patron infused cupcakes while posting :)
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!!!!!
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!
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.
Hmmmm….looks like I will put one of the three bottles of tequilla in my cabinet to good use! :D
Ooops…I mean tequila (one “L”)
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
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.
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!!!!
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.
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.
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!
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.
Doubled the recipe and made it a cake so good
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.
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.
These cupcakes are amazing! So moist! I made mini cupcakes as well as a giant cupcake. Both turned out amazing!
I would like to know do it matter what kind of tequila to use for the cupcakes
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.
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!
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.
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!!! >;)
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!!!
We all agree how wonderful these look, but I wish people would bake them, try them and THEN comment!
Made these for a party, such a hit! cakes were moist and delicious :D
I HAVE to make these cupcakes. I already have this recipe and I cant wait to make there!
What a perfect way to celebrate cinco de mayo. They look so delicious!
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.
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!
Perfect, thank you! I was going to make them mini as well. Glad I saw this comment.
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!
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.
Ops. The recipe didn’t work because the cupcakes never get cooked. Until i followed the instructions very carefully.
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 !
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.
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 ;)
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!!
Hi Sharon, I would start checking them around 8 minutes. Enjoy!
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?
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.
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 :D ) 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.
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.
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!
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.
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!
Made these yesterday, they were absolute amazing and the recipe was so easy to follow! Thank you so much!
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!
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…
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 :)
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?
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.
i have made these cupcake and i have to say they taste fantastic, i’ll be making them again :)
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!
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!
Welcome Alanna! And thank you for the kind words!
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!
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!
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.
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!!
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.
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.
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 ?
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.
My cooking group made these cupcakes today and they are amazing. Not too sweet, not too tart and a touch of salt. Just wonderful!!!
How did I miss this post?
These look awesome — I’d pair then with a demi-sec sparkling wine.
Cheers!
Nannette Eaton
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!
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!
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.
Hi Anna, It’s a Calphalon non-stick muffin pan.
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?
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?
I made these last week and they came out amazing! Thanks for the recipe…everyone loved them:)
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?
Absolutely, I actually included that in the recipe.
Yes, sorry, I missed that the first time around! thank you!
YES i DID THAT TOO! AND IT WAS GREAT!!
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!
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!!
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!
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!
I cannot WAIT to make these tonight!!! I have no occasion…just LOVE margaritas!!!!
Thank you for sharing!! I love your blog!
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!
I made these cupcakes last night and they are absolutely amazing!!
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!
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!!
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
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!
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!
Me too! But, like I said, they tasted fabulous…who knows what I did. :-D
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.
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.
I MADE THESE LAST NIGHT AND THEY WERE PERFECT PERFECT.
IF I USE GIN WOULD THAT BE TOM COLLINS CUPCAKE?
THANKS
BK
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!
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.
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?
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!
I wonder if the cupcakes would stay dressed if they were baked in those little white nut cups.
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.
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!
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.
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!
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?
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.
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.
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 :D
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!
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!
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! :)
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 :)
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.
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.
These look so perfect for a nice summer party! They look awesome. I am going to save this for my next summer party. Thanks!
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!
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!
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.
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.
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!
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 :)
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.
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!
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.
These cupcakes look amazing! :)
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!
Why do I love alcohol based cupcakes so much? LOL these are adorable and the perfect end to like a Taco night.
Great! Thanks Michelle.
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!
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.
i wanted to make some of these in advance. How many days will they keep. What is the best way to store them?
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? =)
What a great recipe and beautiful pictures!
Those look amazing!
Buttermilk is always such a winner for cakes/caupcakes…it lends a moist crumb.
That frosting looks dangerously delicious! :-)
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!!
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!
Oh my, if I made these for my mother for mother’s day she would be over the moon!
What pretty pretty pics!
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!
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.
Wow these cupcakes look fantastic! Love the tequila in this. Yum!
sweet and with a kick! nice
Oh how I would love one of these right now.
Michelle, you take the most wonderful photos. Absolutely beautiful! And the cupcakes sound delicious!
Aw, thank you Sallie!
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.
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)
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! ;-)
We don’t celebrate your holiday here but that’s no excuse not to bake these beautiful cupcakes!
my friends are coming over for smoky beef tacos and churro cupcakes!
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!
I really enjoy baking! I made these delicious cupcakes and added some orange zest and a tad bit of orange juice. Woooohoooo! love them!!!!
Adorable! I am making a version of Margarita Cake for a get together tomorrow night! Looking forward to it!
“Dulce et decorum est pro patria mori (It is sweet and proper to die for one’s country)”
These cupcakes are super cute! Great pic’s! I could eat 1 or 3 of them right now!!
yum those look soooo good! I might need a real margarita to wash these down.
Patron! Yeah, you got the good stuff!
I love all of the extra tequila you added to these, these are my kind of cupcakes! Thanks for sharing!
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.
Now this is how one should consume tequila!
Love it! :)
I need to make these cupcakes stat! They are a combo of my two faves-margaritas and cupcakes!
Goooodness – these look incredible!
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! :o There is nothing innocent about these little guys. :)
These look AMAZING!!!!! thanks for sharing xx
Is it ok if I’d like one for breakfast right now ;-)… they look so yummy!
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! ;-)
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!
We LOVE celebrating Cinco de Mayo here in Buffalo, NY where getting good Mexican food is EXTREMELY unlikely if not impossible. So you have to make your own, but these cupcakes are spot-on fun.