Margarita Cupcakes with Key Lime Icing
Whisk yourself away to a tropical paradise with these zesty Margarita Cupcakes with Key Lime Icing! Bursting with bold citrus flavors, these fluffy cupcakes feature fresh lime zest, a splash of tequila, and a hint of vanilla for a dessert inspired by everyone’s favorite cocktail. Topped with a luscious, tangy key lime icing and garnished with a sprinkle of lime zest, they’re the perfect combination of sweet and tart. Whether you’re celebrating Cinco de Mayo or hosting a summer soirée, these irresistible cupcakes are guaranteed to be a crowd-pleaser. Plus, with just 20 minutes of prep time, they’re as easy to make as they are to enjoy!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 units Large eggs
- 1 tablespoon Fresh lime zest
- 2 tablespoons Fresh lime juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Tequila
- 0.5 cups Whole milk
- 2 cups Powdered sugar
- 2 tablespoons Key lime juice (for icing)
- 0.25 cups Unsalted butter (softened, for icing)
- 1 teaspoon Tequila (for icing, optional)
- 1 teaspoon Lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the lime zest, lime juice, vanilla extract, and tequila until combined, scraping down the sides as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk in 2-3 additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the Key Lime Icing by beating the powdered sugar and softened butter together in a medium bowl until smooth.
Add the key lime juice and optional tequila to the icing, one tablespoon at a time, until the desired consistency is reached. If the icing is too thick, add more lime juice; if it is too runny, add more powdered sugar.
Once the cupcakes are completely cooled, pipe or spread the Key Lime Icing evenly over each cupcake.
Sprinkle the tops of the cupcakes with lime zest for garnish and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 595.6 g | 217% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 442.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
