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Mini Margarita Cupcakes

Mini Margarita Cupcakes

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  • Author: Nicole | Fresh Apron
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 36-48 mini cupcakes 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

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

Scale

Margarita Cupcake Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup water
  • juice of 2 limes
  • zest of 1 lime
  • 1 ounce tequila (for brushing on top of cupcakes after baking)

Tequila Lime Buttercream

  • 3/4 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°F 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 2/3 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, 1/2 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.

Nutritional values (per serving) are approximates only.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 107
  • Sugar: 11.1 g
  • Sodium: 47.9 mg
  • Fat: 5 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 14.6 g
  • Fiber: 0.1 g
  • Protein: 0.7 g
  • Cholesterol: 13.9 mg