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Margarita Cupcakes

Margarita cupcakes with lime-infused, tender crumb and tequila-lime frosting are bright, tangy, and finished with a crunchy salt rim. These cupcake liners bake up fluffy, then get piped frosting with a lime slice garnish for a margarita-style look.
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Prep Time 25 minutes
Cook Time 18 minutes
rest 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
baking powder
  • 2 tsp baking powder
salt
  • 0.25 tsp salt
  • 1 tbsp coarse salt for rim
butter
  • 0.5 cup butter, softened
  • 0.5 cup butter, softened
granulated sugar
  • 1.25 cup granulated sugar
eggs
  • 2 eggs
sour cream
  • 0.5 cup sour cream
fresh lime juice
  • 0.25 cup fresh lime juice
  • 3 tbsp fresh lime juice
lime zest
  • 1 tbsp lime zest
tequila or lime juice
  • 2 tbsp tequila or lime juice
  • 1 tbsp tequila or lime juice
vanilla extract
  • 1 tsp vanilla extract
cream cheese
  • 8 oz cream cheese, softened
powdered sugar
  • 2 cup powdered sugar
lime slices for garnish
  • 1 lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lime cupcakes
  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk all-purpose flour, baking powder, and salt together until evenly combined.
  3. Beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time and beat just until incorporated after each addition.
  5. Mix sour cream with fresh lime juice, lime zest, tequila or lime juice, and vanilla extract until smooth.
  6. Alternate adding the flour mixture and the sour cream-lime mixture to the butter mixture, beginning and ending with flour.
  7. Divide batter among liners so each cup is evenly filled.
  8. Bake 16-18 minutes at 350°F, until a toothpick comes out clean.
  9. Cool cupcakes completely, then let them rest 30 minutes before frosting.
Make tequila-lime frosting and finish
  1. Beat cream cheese and softened butter until smooth and creamy.
  2. Add powdered sugar and mix until thick and lump-free.
  3. Add 3 tbsp fresh lime juice and 1 tbsp tequila or lime juice and mix until the frosting is tangy and pipeable.
  4. Pipe frosting onto cooled cupcakes, filling the tops evenly and creating peaks.
  5. Dip the top edge of each cupcake in coarse salt so the rim sticks visibly.
  6. Top each cupcake with a lime slice garnish for a bright finish.

Notes

Pro tip: for clean salt-rim edges, cool cupcakes fully (and after baking, rest 30 minutes) before piping so the frosting doesn’t melt. Store in the refrigerator up to 3 days in an airtight container; keep cupcakes cold but serve at room temperature for best texture. Freezing is not recommended due to the citrus frosting. Dietary swap: use a plant-based cream cheese and vegan butter in the frosting for a dairy-free version.