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Long Day? Kick Back And Treat Yourself To A Margarita Cupcake!!

While more traditional cupcakes will always have a place in our hearts, these zesty lime margarita cupcakes have totally taken over our brains and stomachs. We love a good margarita, so we did what any sane person would do and incorporated it into a sweet confection. The resulting cake is perfectly moist and buttery, along with being deliciously tart (thank you, fresh limes); we prefer ours with tequila, but we’ve also made them without any alcohol so the kids don’t miss out and the flavor is just as good! Chocolate and vanilla are tried-and-true standbys, but these margarita ones knock everything else out of the park!


Margarita Cupcakes

Yield: 1 dozen



  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs, room temperature
  • 2 limes, juiced and zested
  • 1 1/2 tablespoons tequila, optional
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3-4 cups powdered sugar, or to taste
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons tequila, optional
  • 2 teaspoons lime zest
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon coarse salt


  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt.
    Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

Recipe adapted from Cupcakes And Cashmere

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