Mucho Margarita Cupcakes Vegan
Get ready to spice up dessert hour with these zesty Mucho Margarita Cupcakes, a completely vegan take on a classic cocktail-inspired treat! Bursting with vibrant lime juice, lime zest, and a splash of tequila, these cupcakes offer a delightfully tangy twist that’s perfectly balanced with a sweet, fluffy texture. The creamy, boozy lime frosting is the real showstopper, featuring vegan butter and a touch of tequila for that authentic margarita vibe. Top it all off with a sprinkle of lime zest and an optional sugar or salted rim for a playful nod to your favorite margarita glass. Quick and easy to make in just 40 minutes, these cupcakes are a crowd-pleasing dessert for Cinco de Mayo, summer parties, or anytime you’re craving something refreshingly different. Your guests won’t believe they’re vegan!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.75 cups Unsweetened almond milk
- 0.25 cups Vegetable oil
- 3 tablespoons Fresh lime juice
- 1 tablespoon Lime zest
- 3 tablespoons Tequila
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- 0.5 cups Vegan butter, softened
- 1 tablespoon Additional tequila for frosting
- 1 tablespoon Additional lime juice for frosting
- 1 teaspoon Additional lime zest for garnish
- 2 tablespoons Coarse sugar or salt for optional rim garnish
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, combine the almond milk, vegetable oil, lime juice, lime zest, tequila, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the vegan butter in a bowl with an electric mixer until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until smooth.
Mix in the tequila and lime juice until the frosting reaches your desired consistency. Adjust with a teaspoon of almond milk if too thick.
Frost the cooled cupcakes generously.
If desired, dip the edges of the frosted cupcakes in coarse sugar or salt for a margarita rim effect.
Garnish with additional lime zest, and serve!
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 562.9 g | 205% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 412.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 378 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 358 mg | 8% | |
*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.
