These Mini Margarita Cupcakes are the most moist, lime flavored cupcakes topped with a Tequila Lime Buttercream. If you like margaritas, you will absolutely love these tangy and sweet cupcakes. Bring these to your next fiesta!
What You'll Need
Dry Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
Wet Ingredients
- Milk
- Vegetable Oil
- Vanilla Extract
- Egg
- Water
- Lime Juice and Lime Zest
- Tequila (for brushing onto cupcakes after baking)
Tequila Lime Buttercream Ingredients
- Butter
- Confectioners' Sugar
- Tequila
- Lime Juice
- Lime zest
- Salt
How to make the Mini Margarita Cupcakes
These cupcakes are super easy to make. You'll need a medium bowl, large bowl, whisk, small cookie scoop, mini cupcake pan, and cupcake liners.
- Preheat the oven to 350° and line two mini cupcake pans with cupcake liners.
- To make the batter, first you will whisk together the dry ingredients in a large bowl.
- Then, whisk together the wet ingredients in a medium bowl, except the water and lime juice.
- Add the wet ingredient mixture to the dry ingredient mixture and mix until well combined. Slowly whisk in the water and lime juice. Finish by mixing in the lime zest.
- Using a small cookie scoop or a spoon, fill the cupcake liners ⅔ full. Bake for 14-16 minutes until an inserted toothpick comes out with only a few small crumbs. Cool for 2 minutes before moving to wire wrack.
- Brush the tops with tequila. Cool completely before frosting.
How to make the Tequila Lime Buttercream
For the tequila lime buttercream, you will need a mixer.
- In a large mixer bowl, add the butter and beat until smooth and creamy.
- Add confectioners' sugar, ½ cup at a time beating until smooth.
- Add tequila and lime juice. Mix until smooth.
- Add the zest of lime and pinch of salt and mix until combined.
- Pipe or spread the frosting onto cooled cupcakes.
*If piping, don't use too small of a piping tip, since the lime zest may get stuck.
If you prefer regular sized cupcakes, this recipe should make about 12 regular cupcakes. You will just need to adjust the bake time accordingly. They will take a little longer to bake.
To store these cupcakes, I would recommend refrigerating in an airtight container for up to 3 days.
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Mini Margarita Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36-48 mini cupcakes 1x
Description
These Mini Margarita Cupcakes are the most moist, lime flavored cupcakes topped with a Tequila Lime Buttercream. If you like margaritas, you will absolutely love these tangy and sweet cupcakes. Bring these to your next fiesta!
Ingredients
Margarita Cupcake Ingredients
- 1 ¼ cup all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup water
- juice of 2 limes
- zest of 1 lime
- 1 ounce tequila (for brushing on top of cupcakes after baking)
Tequila Lime Buttercream
- ¾ cup unsalted butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons tequila
- 1 tablespoon lime juice
- zest of 1 lime
- pinch of salt
Instructions
For the Cupcakes
1. Preheat oven to 350° and line two mini cupcake pans with mini cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and egg until well combined.
4. Add wet ingredient mixture to dry ingredient mixture and mix until combined.
5. Slowly whisk in the water and lime juice. Finish the batter by mixing in the lime zest.
6. Fill the cupcake liners ⅔ full. Bake for 14-16 minutes, until an inserted toothpick comes out with only a few small crumbs. Let cool for 2 minutes before transferring to a wire wrack.
7. Brush the tops of the warm cupcakes with tequila. Cool completely before frosting.
For the Tequila Lime Buttercream
1. In a large mixing bowl, add the butter. Using a mixer, beat until smooth and creamy.
2. Add confectioners' sugar, ½ cup at a time, beating until smooth.
3. Add tequila and lime juice. Mix until smooth.
4. Add the zest of lime and pinch of salt and mix until combined.
5. Pipe or spread the buttercream onto cooled cupcakes.
Notes
It's easiest to use a small cookie scoop to fill these mini cupcake liners.
If piping the buttercream onto the cupcakes instead of spreading on with a knife, don't use too small of a piping tip, as the lime zest may get stuck.
This recipe will make 36-48 mini cupcakes depending on the size of your mini cupcake pan.
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