Margarita Cupcakes

Margarita Cupcakes

Enjoy a classic margarita in cupcake form! Perfect for Cinco de Mayo or any summer celebration, these boozy cupcakes are bursting with lime flavor using LorAnn Super-Strength Key Lime Flavor and topped with a tart, tequila-infused buttercream. Garnished with a lime wedge, sugar-salt rim, and a festive green straw, they look just as fun as the cocktail—and taste even better.

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Ingredients

FOR CUPCAKES:
1 c. (2 sticks) butter, softened
1 1/2 c. sugar
3 large eggs
Juice of 3 limes, plus zest of 1 lime
1 tsp. pure vanilla extract
1/8 tsp. LorAnn Super-Strength Key Lime Flavor (increase to ¼ tsp. for a stronger key lime flavor)
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 c. milk (preferably whole or 2%)
1-2 tablespoons Tequila

FOR FROSTING:
1 c. (2 sticks) butter, softened
5 c. powdered sugar
1/4 c. fresh lime juice
1/4 c. tequila
Coarse salt, for garnish
Lime zest, for garnish
Small lime wedges, for garnish
LorAnn Lime Green Liquid Gel Food Coloring

FOR SUGAR-SALT RIM TOPPING:
1/4 cup sugar
1/4 teaspoon salt
several drops LorAnn Super-Strength Key Lime Flavor or LorAnn Super-Strength Lemon Flavor.
3–4 drops LorAnn Lime Green Liquid Gel Food Coloring

Recipe PDF

Margarita Cupcakes
R0573.pdf Download PDF

Directions

FOR CUPCAKES:

1
Preheat oven to 350° and line two muffin tins with 18 cupcake liners.
2
In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime juice, zest, vanilla, and LorAnn Super-Strength Key Lime Flavor and mix until combined.
3
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fill cupcake liners 3/4 full with batter.
4
Bake until slightly golden and a toothpick inserted into center of each cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely.
5
Brush the tops of cupcakes with 1-3 tablespoons of tequila.

FOR FROSTING:

1
In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and tequila until light and fluffy. Add remaining powdered sugar and beat until smooth.
2
Add 3-4 drops of LorAnn Lime Green Liquid Gel Food Coloring into frosting and gently fold into frosting.
3
Place buttercream frosting in a bowl and chill in the refrigerator for 15-20 minutes to help it thicken.

FOR SUGAR-SALT TOPPING:

1
While the frosting is chilling, grab a small bowl, and stir together all of the topping ingredients until the green food coloring is evenly distributed.

ASSEMBLY

1
Pipe chilled frosting onto cooled cupcakes.
2
Garnish with sugar-salt mixture, lime wedges and a cute decorative straw before serving.

Products Used In This Recipe

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