Margarita cupcakes

Margarita cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • – 1 – 15.25-ounce box white cake mix

  • – ⅓ cup lime juice

  • – ⅓ cup tequila

  • – ⅓ cup buttermilk or milk

  • – ½ cup vegetable oil

  • – 3 large eggs

  • – 1 tablespoon lime zest (from 2 limes)

  • – 1 tablespoon tequila, for brushing the tops

  • Frosting

  • – 8 ounces cream cheese, room temperature

  • – ½ cup unsalted butter, room temperature

  • – 2 cups powdered (confectioners’) sugar

  • – 2 tablespoons lime juice

  • – 1 tablespoon tequila

  • – ½ tablespoon lime zest (from 1 lime)

  • Garnish

  • – ¼ cup sanding sugar (optional: mix with ¼ teaspoon coarse sea salt)


Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper or foil cupcake liners, and spray the liners with nonstick spray. Pour the dry cake mix into a large mixing bowl. Using a hand mixer, beat the mix together with the lime juice, tequila, buttermilk, oil, large eggs and lime zest until just-combined. Divide the batter evenly among the muffin tins. Bake for 14 to 17 minutes. Remove from the oven and allow the cupcakes to cool to room temperature. Brush the tops of each cupcake with the reserved tablespoon of tequila. Refrigerate the coated cupcakes for 30 minutes before frosting. While the cupcakes are in the refrigerator, make the frosting by whipping the cream cheese and butter together until completely smooth. Add in the remaining ingredients and whip until combined. Pipe the frosting onto each cupcake. Place the sanding sugar in a small bowl. Carefully roll the edges of each cupcake in the sugar to achieve the margarita sugar rim effect!


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