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–+ servings

Margarita Cupcakes

250kcal
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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Deliciously moist cupcakes infused with lime and tequila, topped with a zesty lime buttercream frosting, perfect for any celebration.
Servings 12 cupcakes
Course Dessert, Snack
Cuisine American, Mexican

Ingredients

For the Cupcakes
  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • 1/2 cup buttermilk room temperature
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon lime zest finely grated
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons tequila optional
For the Lime Buttercream Frosting
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon lime zest finely grated
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk to adjust consistency
For Garnish
  • 12 slices lime for decoration
  • 12 teaspoons coarse sea salt for rimming

Method

For the Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This process incorporates air into the batter, helping the cupcakes rise.
  3. Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated, which helps with the structure of the cupcakes.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step combines the dry ingredients and ensures even distribution of the leavening agents.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; over-mixing can lead to dense cupcakes.
  6. Stir in the lime juice, lime zest, and tequila (if using) until evenly distributed.
  7. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully cooked.
  9. Once baked, remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
For the Lime Buttercream Frosting
  1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. This prevents a sugar cloud from forming.
  3. Add the lime juice, lime zest, and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
  4. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  5. Once the cupcakes are completely cool, frost them generously with the lime buttercream using a spatula or piping bag.
For Garnish
  1. To garnish, rim the tops of the frosted cupcakes with coarse sea salt and place a lime slice on each cupcake for decoration.

Nutrition

Serving1cupcakeCalories250kcalCarbohydrates35gProtein2gFat12gSaturated Fat7gMonounsaturated Fat4gCholesterol40mgSodium150mgPotassium70mgSugar20gVitamin A300IUVitamin C2mgCalcium20mgIron0.5mg

Notes

These cupcakes can be made a day in advance. Store them in an airtight container at room temperature. For an extra kick, consider adding a splash of tequila to the frosting.

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