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Margarita Cupcakes

Lime-infused Margarita cupcakes with a tequila-lime frosting and a bright salt-rim finish. These cupcakes bake up tender and topped with piped frosting, coarse salt, and a lime-slice garnish.
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Prep Time 25 minutes
Cook Time 18 minutes
Resting 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup fresh lime juice
  • 1 tbsp lime zest
  • 2 tbsp tequila or lime juice
  • 1 tsp vanilla extract
Tequila-lime frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 3 tbsp fresh lime juice
  • 1 tbsp tequila or lime juice
  • 1 tbsp coarse salt for rim
  • 1 lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners, then set it aside for filling.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl until evenly combined.
  3. Beat butter and granulated sugar until light and fluffy, then add the eggs one at a time, beating after each addition.
  4. Alternate adding the flour mixture and sour cream mixed with fresh lime juice, lime zest, tequila or lime juice, and vanilla extract, starting with flour and ending with flour.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake at 350°F for 16-18 minutes until a toothpick inserted in the center comes out clean, then cool completely.
Rest and chill
  1. Rest the fully cooled cupcakes for 30 minutes to firm up the crumb before frosting.
Make frosting and finish
  1. Beat cream cheese and butter until smooth, then add powdered sugar and mix until the frosting thickens.
  2. Beat in fresh lime juice and tequila or lime juice until the frosting is smooth and spreadable for piping.
  3. Pipe the frosting onto the cooled cupcakes, then dip the top edge into coarse salt for the salt rim look.
  4. Garnish each cupcake with a lime slice for a lime-wheel finish.

Notes

For the cleanest salt rim, chill the frosted cupcakes for 10-15 minutes before dipping the edges so the frosting sets. Store covered in the refrigerator up to 3 days; freezing is not recommended because the citrus frosting can weep after thawing. For a dairy-light swap, use vegan cream cheese and plant-based butter in the frosting and keep the rest the same.