Margarita Cupcakes

Margarita Cupcakes

Happy Cupcake Mondays! It’s been a while since I shared a new cupcake recipe!! So today I am bringing you a perfect cupcake recipe just in time for Spring – Margarita Cupcakes! Infused with lime and tequila and frosted with tequila buttercream, they are incredibly moist and oh-so-boozy. 

Margarita Cupcakes

Whether you are looking to spice it up on Taco Tuesday with dessert or maybe host your girlfriends over for a game night at home, these Margarita Cupcakes will hit the spot. Now don’t stress about the alcohol. You can omit it in this recipe. You can add one tablespoon of lime juice to the frosting if you want an extra lime flavor. 

Margarita Cupcakes

Let’s walk through how to make these cupcakes! As usual, if you don’t want the step-by-step pictures, feel free to skip to the end. 

Grab all your ingredients and measure everything out.

Margarita Cupcakes

Whisk together the dry ingredients – flour, baking powder, and salt in a large bowl. Just keep this to the side for now.

Grab another bowl and add in the melted butter, sugar, yogurt, tequila, lime juice & lime zest and mix everything well. 

Margarita Cupcakes

Next, add in the eggs and mix after each addition.

Margarita Cupcakes

Finally, add the flour mixture to the butter mixture and mix everything well into two equal parts. 

Margarita Cupcakes

Now it’s time to fill the cupcake liners up with the batter. That’s it! Bake the little suckers up. 

While the cupcakes are cooling, let’s make the frosting. It’s standard American buttercream whipped until light and fluffy. It will be very hard not to lick the spoon; I want to warn you. 

Time to decorate your cupcakes. This is the fun part. I used a big star tip here. Garnish the cupcakes with lime slices and the remaining lime zest. 

Margarita Cupcakes

I wouldn’t be surprised if you don’t have any leftovers to store for later, but you can store them if you do. I suggest storing the Margarita Cupcakes in an airtight container for 1-2 days at room temperature. Then, if you keep them in the refrigerator, they will be suitable for 3-4 days. 

Margarita Cupcakes

You are going to enjoy these cupcakes! I can’t wait to hear when you serve them. Will it be a girls’ night in or maybe a game night at home?

Margarita Cupcakes

Please leave me a comment and let me know what you think. As always, tag #aclassictwist on social media so I can see how your Margarita Cupcakes turned out. You will enjoy every last bite. 

Margarita Cupcakes
Yield: ~12 cupcakes

Margarita Cupcakes

Happy Hour has never been sweeter than with a Margarita Cupcake. These ultimate margarita cupcakes are incredibly moist and so boozy. They’re infused with lime and tequila and frosted with tequila buttercream.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 large eggs, at room temperature
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup Greek Yogurt, at room temperature (plain is best)
  • 2 tablespoons tequila
  • 2 tablespoons lime juice
  • Zest of one lime + some more for garnishing

For the Frosting:

  • 1 cup (2 sticks) unsalted butter
  • 4 cups powdered sugar
  • 2 tablespoons tequila
  • A pinch of salt
  • 1 tablespoon lime juice (optional)

Instructions

    1. Preheat the oven to 350 F. Line a muffin tin with cupcake liners.
    2. In a large bowl mix, whisk together the flour, baking powder, and salt.
    3. In another bowl, add in the melted butter and sugar. Use an electric mixer to beat the butter and sugar together, until combined and light and creamy, about 1-2 minutes on medium speed.
    4. Add in the yogurt, tequila, lime juice & lime zest. Until well combined. Next, add in the eggs one at a time and mix after each addition. At this point, try not to overmix the mixture.
    5. Add the flour mixture to the butter mixture in two equal parts and mix at low speed until just combined. Again, try not to over mix the batter.
    6. Fill the prepared liners up to 2/3 full with the batter.
    7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool on a cooling rack completely.
    8. Beat the butter using a stand mixer or hand mixer on high speed till it becomes creamy and smooth, about 2-3 minutes.
    9. Reduce speed to low and slowly start adding in the powdered sugar a cup at a time. Add in the tequila, salt, and lime juice (if using).
    10. Increase the speed and beat until the frosting is light and fluffy another 3 minutes.
    11. Fill the frosting in piping bags and use it to decorate your cupcakes; I used a big star tip here (Wilton 1M).
    12. Garnish the cupcakes with lime slices and the remaining lime zest. Enjoy!

Notes

  1. You can store the cupcakes in an airtight container for 1-2 days at room temperature or for 3-4 days in the refrigerator.
  2. You can totally omit the alcohol in this recipe.
  3. You can add 1 tablespoon of lime juice to the frosting if you want for extra lime flavor.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!