Margarita Cupcakes Recipe

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Margarita Cupcakes Recipe from Cupcakes and Cocktails

The perfect cupcakes for a girl’s night out (or in) are these margarita cupcakes.  This recipe is printed with permission from the new recipe book “Cupcakes and Cocktails” by The Bonnie Marcus collection.    

Margarita Cupcakes are a perfect Cinco De Mayo dessert and a lovely way to add a bit of fun to the table.  These cupcakes have a bit of kick as the frosting has a little triple sec and the cake ingredients calls for tequila juice and lime zest. If you want to make them for a child’s party, you’ll have to modify the recipe a bit. 

Cupcakes and Cocktails Book coverCupcakes and Cocktails is available in hardcover from for only $8.99!  So snag your copy and begin making some super fun desserts for you and your friends.  (Please note that the link is an affiliate link.)

Margarita Cupcakes
Yields 12
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For the cake
  1. 1.5 cups all-purpose flour
  2. 1.5 teaspoons baking powder
  3. 1⁄4 teaspoon salt
  4. 1⁄2 cup/1 stick unsalted butter, softened
  5. 1 cup superfine sugar
  6. 2 teaspoons vanilla extract
  7. 2 large eggs
  8. 1⁄3 cup milk
  9. 3 tablespoons tequila juice and zest of 1 lime
For the frosting
  1. 3 large egg whites
  2. 3⁄4 cup sugar
  3. 1 cup/2 sticks unsalted butter, softened
  4. 1⁄4 cup triple sec
  5. zest of 1 lime
  6. green food coloring
  1. Preheat the oven to 350°F and line a 12-hole cupcake pan with paper cupcake liners.
  2. Sift together the flour, baking powder, and salt into a bowl.
  3. Put the butter and superfine sugar into a separate bowl and beat until pale and fluffy.
  4. Add the vanilla extract and the eggs, one at a time, beating after each addition.
  5. Add half of the flour mixture and the milk, tequila, and lime zest and juice and beat until combined.
  6. Add the remaining flour mixture and mix.
  7. Spoon the batter into the paper liners and bake in the preheated oven for 20 minutes, until a toothpick pushed into the center of a cupcake comes out clean.
  8. Let cool in the pan for 1–2 minutes, then transfer to a cooling rack to cool completely.
To make frosting
  1. Put the egg whites and sugar in the top of a double boiler (or use a heatproof bowl set over a saucepan of gently simmering water) and whisk over simmering water until the sugar has completely dissolved.
  2. Remove from the heat and whisk the mixture for 4–5 minutes.
  3. Add the butter, 2 tablespoons at a time, and continue to whisk until the mixture holds stiff peaks.
  4. Add the triple sec, lime zest and 2 drops of food coloring and stir until just combined.
  5. Spoon the frosting into a pastry bag fitted with a star- shaped tip and pipe it onto the cupcakes.
Mama Dweeb


Written by:: Annie

Annie Shultz has written 2054 post in this blog.

She is THE Mama Dweeb 🙂 She created this blog back in 2009 and loves to inspire and connect with others through her writing. She also loves talking, dreaming, 90s pop and country music.


  1. kymi a says

    Oooh Scrumptious, I notice when you use liquor in cakes it’s so moist and I can’t wait to try this one! Thank you for sharing the recipe. (hopes my tequila makes it to the bowl lol jk)

  2. says

    Annie! I’m cracking up because I haven’t been on Stumbleupon in forever because of login issues and this am I’m on and here is your yummy recipe! This looks good. 🙂 *thumbs up*

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