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.)
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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.
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).