Margarita Cupcakes



Makes 12 cupcakes


For the cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest of 3 limes and juice of 2 limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

For the tequila-lime frosting:

1 cup unsalted butter, at room temperature
2¾ cups powdered sugar, plus 1/2 cup extra
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt


1. Preheat oven to 325 degrees F. Line standard muffin tin and set aside.

2. In medium bowl, whisk together flour, baking powder, and salt then set aside.

3. With electric mixer on medium-high, beat together butter and sugar until light and fluffy (about 4-5 minutes).

4. Reduce speed to medium and add eggs one at a time, beating well after each is added.

5. Add the lime zest, juice, vanilla, and tequila. Scrape the sides of the bowl and mix until combined.

6. Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk. Scrape the sides of the bowl and mix until incorporated.

7. Divide batter evenly between 12 muffin cups. Bake 25 minutes, rotating the pan halfway through the bake time.

8. Let cupcakes cool in pans for 5 minutes. Then move them to cooling racks and let cool completely.

9. To make the tequila-lime frosting, whip the butter on medium high in an electric mixer with whisk attachment. Reduce the speed to low and slowly add the powdered sugar. Scrape sides of bowl with spatula and mix until incorporated. Add lime juice, tequila, and salt and mix until incorporated. Frosting will be soft, so add more powdered sugar by the spoonful until you reach a desired consistency. Frost cakes and decorate with lime zest or lime wedges!


Recipe adapted from Brown Eyed Baker’s Margarita Cupcakes.


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