Margarita Cupcakes with Lime Cream Cheese Frosting

margarita cupcakes

When it comes to making dessert with alcohol, I think the question is how present is the booze flavour? And I apply the same mentality towards cooking into baking – use something that is good enough to drink. After all for baking, you don’t need a lot. It won’t hurt to dig out your best stuff.

margarita cupcakes

Since this was my first time baking with booze, I was a little sceptical about the flavour. To secure the presence of the tequila flavour, I brushed tequila onto the cupcakes after they were done baking and still warm. And it’s proven that this step is pretty crucial.

margarita cupcakes

With the cupcake wrappers and the sprinkles, these cupcakes might look quite kids-friendly. But DON’T LET KIDS GET CLOSE OF THEM. Not that they will get drunk or what. But are you sure you want them to fall in love with booze this soon?

Ingredients (12 regular sized cupcakes):
Margarita Cake
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup lime juice
1 tablespoon lime zest
2 tablespoons tequila
1 teaspoon vanilla extract
1/2 cup sour cream
Lime Cream Cheese Frosting
2 packs 8-ounce cream cheese, soften
2 cups powdered sugar
1 tablespoon lime zest
1 tablespoon lime juice
1 teaspoon green sanding sugar

Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.
Add lime juice, zest, one tablespoon tequila and vanilla extract. Continue mixing.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add sour cream and mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack.
When the cupcakes are still warm, brush their tops with the remaining tablespoon of tequila. Let cupcakes cool completely.
To prepare cream cheese frosting, place all ingredients in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
Frost the cupcakes with the buttercream. Sprinkle with green sanding sugar and serve.


  1. Good day , can one turn this recipe into a cake ? Will there be enough batter ? I want to make to gkuten free as well . Thank you

    1. Hi Lori, yes, you can make it into a single layer 8-inch cake. Simple replace all purpose flour with gluten free flour, and you are good to go. :)

  2. Made these for a birthday party last night and people flipped! Everything turned out amazing, frosting as well. Proportions were off but in the right way, both recipes made more than I needed as opposed to less. Well definitely make again, thanks!

  3. I took these to our football tailgate and received rave reviews. These are NOT cake mix cupcakes. They are rich and moist and a treat for your senses. I made the cupcake part of this recipe and then made 1/2 recipe for the Mojito cupcake frosting due to the earlier reviews. I will make these again and again!

  4. Just made a dozen of these delicious treats for my friend’s birthday party, and they were a HIT! The citrus flavor in the cake and the frosting work perfectly! Thanks for sharing the recipe.

  5. I’ve made these before, I love the cupcake itself, but I will definitely be using a different frosting next time. I agree jhawk45. I had the same problem with mine. It was terrible.

  6. this frosting was awful…. I had intended to pipe it not possible even after adding additional powdered sugar to stabilize it.. wont waste ingredients again

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