*Disclaimer: This post contains affiliate links. To learn more, please go here.
One of my favorite cocktails is a classic margarita. Especially during these hot summer days at one of my favorite pizza places at the lake in Minnesota, Zorbaz. Since the whole virus started and everything has been mostly closed, I wasn’t able to get my hands on a margarita when I was home for a few weeks back in June. So instead I made these margarita cupcakes, and let me tell you. These cupcakes are SO good!
This cupcake is flavored with fresh lime and tequila (obviously). I then soaked in more tequila (because you need all of the tequila!) Then it’s topped with a simple buttercream that is flavored with more lime, and tequila (of course!) And lastly, they are topped with a sprinkling of sea salt and a candied lime to top it all off.
The first thing that you get one you take a bite of one of these babies is tequila. But that’s specifically the whole purpose! It’s a margarita cupcake! You can’t have a margarita without tequila. If you aren’t into all of the tequila, you can always omit it from the buttercream and use extra lime juice instead. Overall, these margarita cupcakes were a hit and I cannot wait to make them again. Next time with an actual margarita on the side.
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly suggest getting the maldon sea salt to top these cupcakes with. It brings it all together, like the salted rim a margarita glass holds.
- 1 1/2 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1/3 cup vegetable oil
- 1 tbsp lime zest
- 2 tbsp lime juice
- 2 tbsp tequila i used silver
- 1/2 cup sour cream
- 2/3 cup milk
- 2 tbsp tequila for soaking the cake
- 3 sticks unsalted butter room temp
- 6 cup powdered sugar
- 3 tbsp tequila can replace with lime juice
- 1 tbsp lime zest
- 1 tbsp lime juice
- maldon sea salt for sprinkling
- Preheat the oven to 350 degrees F. Place jumbo cupcake liners into cupcake pans. Note that if you use regular liners, the time will be different for baking.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk together.
- In another bowl, combine the eggs, oil, vanilla, lime zest and juice, tequila, sour cream and milk and whisk to combine.
- Gradually add in the dry ingredients into the wet and whisk until fully incorporated.
- Place a 1/3 cup of the batter into each cupcake liner and bake for 12-15 minutes or until a toothpick comes out clean.
- Once the cupcakes come out of the oven, brush with the reserved 2 tbsp of tequila, generously.
- Combine all of the ingredients into a bowl of a stand mixer fitted with a whisk attachment and whip on low, gradually increasing the speed, for 3-5 minutes or until light and fluffy.
- Frost the cupcakes and sprinkle with maldon sea salt.