Boozy Margarita Cupcakes with Tequila Lime Frosting
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Margarita Cupcakes are loaded with lime and tequila. These moist and tender tequila cupcakes will draw you in with incredible ribbons of lime zest throughout. The icing on the cupcake? A true Margarita frosting! Perfect for Cinco de Mayo or a perfect dessert for summer!
I think that this is such a fun dessert! When you’re craving a sweet treat to pair with the rest of your Mexican food, you can’t go wrong with this!
It’s also a fun dessert for summer parties and a great way to make boozy desserts.
These frosted cupcakes are likely better than taking actual tequila shots, so gather the simple ingredients needed to make these easy margarita cupcakes and have fun.
I love the touch of lime flavor that is in the cupcake batter and frosting!
You will taste a bit of the tequila flavor of this great recipe – so be prepared for that. It’s not super strong, but it’s there!
Table of Contents
Margarita Cupcakes
Frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make these the most amazing margarita cupcakes you will ever sink your teeth into!
The cake is so tender, light, and fluffy — and so easy to make. No special tricks or methods, just be sure to add the dry ingredients as listed.
Need an entree to pair with these boozy cupcakes? You can’t go wrong with my Margarita Chicken!
And if tequila is not your thing, try my Bailey’s Brownies or cool down with a Strawberry Wine Ice Cream Float.
Ingredient Notes and Substitutions
- Cake Flour – With a lower protein content, this variety produces a lighter, fluffier crumb than all-purpose.
Make a homemade version by replacing 2 tablespoons per cup of all-purpose flour with cornstarch.
Some people us a white cake mix here to save on time, and that is fine to do as well – although homemade is always better in flavor. - Tequila – I prefer to use Gold for this margarita cupcake recipe. Choose a bottle that you like to drink!
- Limes – Zest first, then juice, to get the largest amount of each. Avoid the white layer (pith) when zesting as it has a bitter taste.
- Buttermilk – This ingredient adds loads of moisture to this lime dessert, plus a pleasantly subtle tang.
If you don’t have any, make a simple substitute with regular milk and lemon juice or white vinegar. - Triple Sec – Use this orange-flavored liqueur in the frosting for these margarita cupcakes.
It’s a classic margarita ingredient! Grand Marnier will also work in a pinch.
Tips for Making Boozy Cupcakes
- Bring ingredients to room temperature.
When everything is at the same temperature, the ingredients blend together much smoother — meaning a lime dessert batter without any lumps.
Set the butter, eggs, and measured buttermilk on the counter for about 30-45 minutes before starting this margarita cupcake recipe.
- Adjust the frosting consistency.
If your lime dessert frosting is too thin, thicken it with more powdered sugar — about 1 tablespoon at a time until your desired consistency is reached.
Too thick? Use the same method, but with cold water instead of sugar. Keep in mind that buttercream should be a bit stiff so it holds its shape when piped.
- Don’t forget the garnish!
Pairing cocktail flavors with colorful toppings is half the fun of boozy cupcakes. Save some lime zest and mix it with orange zest to bring out the flavor of the triple sec.
Add lime slices, and you’ve got a bakery-worthy treat! Make it even more fun by inserting a trimmed paper straw off to the side.
Margarita Cupcake Recipe FAQ
Yes — it’s subtle in the cake but fairly punchy in the frosting. It’s a fun way to enjoy your favorite cocktail in dessert form!
Because of that, tequila cupcakes (or any boozy cupcakes) should be served to the 21+ crowd only. The alcohol bakes off slightly in the cake but is very present in the frosting.
It’s the perfect adult treat that always gets rave reviews!
Chilling cupcakes is one of the fastest ways to dry them out, so I don’t recommend it if you’ll be making these ahead of time.
And because the frosting for this margarita cupcake recipe doesn’t contain milk or cream cheese, there’s no need to.
Store the cake bottoms in an airtight container until it’s time to frost. Leftovers are safe at room temperature for 3 to 4 days, but you can also chill them for up to a week.
I think so! I’ve had this delicious adult treat a few times, and I always taste a bit of that classic Mexican cocktail once I take my first bite. It’s not overly strong, but you’ll notice it!
Enjoy!
With love, from our simple kitchen to yours.
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Boozy Margarita Cupcakes with Tequila Lime Frosting
Equipment
Ingredients
For The Cupcakes
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 2 cup granulated sugar
- 4 limes – zested and juiced, 2 tablespoon zest, 1/2 cup juice
- 1 cup unsalted butter, 2 sticks, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Cuervo Gold Tequila
- 1 cup buttermilk, or make your own
Boozy Margarita Frosting
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1/4 cup Cuervo Gold Tequila
- 3 tablespoons lime juice
- 1 1/2 tablespoons triple sec
- 1/4 teaspoon salt
- 5 cups powdered sugar
Instructions
For The Cupcakes
- Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
- In a large bowl combine flour, baking powder and salt. Whisk to combine. Set aside.
- In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils. Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer). Add butter and whip until light and fluffy, about 3-5 minutes. Add eggs and vanilla. Mix until combined. Add lime juice and tequila. Your mixture may start to look funny here, just continue on with the next step. It will work itself out.
- With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine. Add another 1/3 of dry ingredients and mix. Add other 1/2 of buttermilk and mix. Then finally add remaining dry ingredients. Mix until combined. Stop to scrape down the bowl as often as needed. Do not over mix.
- Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
- Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.
Boozy Margarita Frosting
- In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute). Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition. Add tequila, lime juice, triple sec and salt, beat to combine. Add remaining powdered sugar one cup at a time. Beat completed mixture for another minute or so until the batter is smooth and fluffy.
- If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
- If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2012, updated and republished June 2025
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Not a fan of "shortening"… I'm guessing doing 1C of butter would work fine…?
Sounds great.
I'd like to know also! I don't use shortening!
I only use butter in my buttercream. The shortening gives the buttercream an oily after taste/texture I don't care for. However, an all butter buttercream will "melt" easily in warm weather. Just keep them cool and away from sunlight.
I just made these and they are DELICIOUS! The tequila and triple sec in the frosting is not over powering but gives a nice kick. I used all butter – no shortening.
Can I use a cake mix instead of buying cake flour? These look so pretty!!
You don’t have to buy cake flour for this for every 1 cup of flour remove 2 tablespoons of flour and add 2 tablespoons of cornstarch to make cake flour.
I haven't made them, but being a baker all my life and reading this recipe…. don't dare use a mix! LOL!! Just take the extra 10 minutes to line up the ingredients. It looks like a very unique, "adult" cupcake. Can't wait to make them!
What an easy cupcake and all the adults enjoyed them!
can you use a different liquor other than tequila
I’m wondering if anyone has made these with gluten free flour. I have a friend who must be gf and she is attending a birthday luncheon for which I am baking. Was going to do a different dessert, but remembered she was gf, so I need to change up my baking plan. Thanks for advice.
I didn’t receive a response to my question, but did want to note that I used a 1-for-1 GF flour in these. They were not only delicious, but GF as well. Had I not said anything, noone would have known the difference.
Delicious cupcakes!! I am making these for a high school graduation party and wondered if there are suggestions for an alcohol-free version for the frosting?! Thanks!
These are outstanding!! All the adults in the house love them!! In addition to being photogenic, they are flavorful, and not too sweet. My method:
* I halved the recipe and still ended up with 16 cupcakes. Next time I will fill each liner with more batter.
* I used all butter, no shortening in the frosting. It is yummy!!
* I used KAF Measure for Measure gluten-free flour. To make it cake flour, I removed 2 Tbsp flour per cup and subbed in 2 Tbsp cornstarch per cup. Easy peasy.
Can this recipe be used for a cake?
Hi Elizabeth,
We have not made a cake with this recipe but if you try it please let us know! Have a great day and happy cooking!
TSRI Team Member,
Holli
I just made these. They are delicious
Hi Dee!!
We’re so glad you enjoy them.
TSRI Team Member,
Devlyn
These Margarita Cupcakes are a total game-changer! So easy to make and absolutely delicious. Donna and Chad’s recipes from The Slow Roasted Italian never disappoint!
Hi Baylee!
We’re so glad that you enjoyed our recipe!
TSRI Team Member,
Devlyn