Tequila Cupcakes
Take your dessert game up a notch with these irresistible Tequila Cupcakes, combining zesty citrus notes and a boozy kick for the ultimate festive treat! These light and fluffy cupcakes are infused with fresh lime juice, lime zest, and a splash of tequila, perfectly balanced with creamy tequila-lime buttercream frosting. A pinch of lime zest or a tiny lime wedge garnish adds a fun, decorative flair, making them ideal for celebrations like Cinco de Mayo, adult birthday parties, or summer gatherings. Easy to make in just under 40 minutes, these boozy cupcakes are a crowd-pleasing dessert that pairs beautifully with margaritas or other tequila-inspired cocktails. Satisfy your sweet tooth and bring the party vibes with these flavorful, tequila-infused cupcakes!
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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
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Fresh lime juice
- 1 teaspoons Lime zest
- 3 tablespoons Tequila
- 0.5 cups Whole milk
- 2 cups Powdered sugar (for frosting)
- 0.5 cups Unsalted butter (for frosting)
- 2 tablespoons Tequila (for frosting)
- 1 tablespoons Fresh lime juice (for frosting)
- 1 teaspoons Lime zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lime juice, and lime zest.
Mix in the tequila until combined.
Gradually add the flour mixture to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined and smooth, but do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat the powdered sugar and unsalted butter together in a medium-sized bowl until smooth and fluffy.
Add the tequila and lime juice to the frosting and beat until combined. If the frosting is too thick, add an additional teaspoon of lime juice or tequila to reach your desired consistency.
Frost the cooled cupcakes using a piping bag or an offset spatula.
Optional: Garnish each cupcake with a sprinkle of lime zest or a small lime wedge for a festive touch.
Serve and enjoy responsibly!
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 602.3 g | 219% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 458.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 620 mg | 13% | |
*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.
