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Margarita Cupcakes

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  • Author: Olivia
  • Total Time: Approximately 2 hours, including cooling and frosting
  • Yield: 12 regular cupcakes or about 30 mini cupcakes
  • Diet: Vegetarian

Description

These Margarita Cupcakes are a refreshing twist on the classic margarita cocktail, featuring a zesty lime flavor in both the cake and the frosting. They’re perfect for any occasion, with a light, fluffy texture and a smooth, citrusy frosting.

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature preferred

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk

Zest + fresh juice of 3 medium limes

For the Frosting:

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

3–4 Tablespoons (45-60ml) milk or heavy cream

1 teaspoon pure vanilla extract

Lime flavoring (options include lime extract or lime oil)

Pinch of salt, to taste

Optional: Lime slices, lime zest, or coarse sugar for garnish

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, use a handheld or stand mixer to beat the butter on high speed for about 1 minute until smooth and creamy.
  4. Add the granulated sugar and continue beating on high speed for 2 minutes, until the mixture is light and fluffy.
  5. Add the eggs one at a time, followed by the vanilla extract. Beat on medium-high speed until combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until combined. Be careful not to overmix.
  7. Add the lime zest and juice, and beat until incorporated.
  8. Spoon the batter into the cupcake liners, filling each one about 1/2 to 2/3 full.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. For mini cupcakes, bake for about 11-13 minutes.
  10. Allow the cupcakes to cool completely before frosting.
  11. For the frosting, beat the softened butter on high speed for 2-3 minutes until smooth and creamy.
  12. Gradually add the powdered sugar, 1 cup at a time, starting on low speed and increasing to high speed as each addition is incorporated.
  13. Once the frosting is smooth, add the milk (or heavy cream), vanilla extract, lime flavoring, and a pinch of salt. Beat until combined. Taste and adjust the flavor if needed.
  14. Frost the cooled cupcakes and garnish with lime slices, lime zest, or coarse sugar if desired.

Notes

  • For mini cupcakes, reduce baking time to 11-13 minutes.
  • To make a vegan version, substitute eggs with flax eggs and use plant-based milk and butter.
  • For a different citrus flavor, replace lime juice and zest with lemon or orange.
  • If you prefer a less sweet frosting, try using cream cheese frosting or whipped cream topping.
  • If you don’t have lime extract, you can use fresh lime juice in the frosting, though it may make the frosting runnier. Add more powdered sugar to balance the consistency.
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes for regular cupcakes (11-13 minutes for mini cupcakes)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 40g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 55mg

Find it online: https://tastywhisper.com/margarita-cupcakes/