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Margarita Cupcakes

Margarita cupcakes with lime-infused batter and a bright tequila-lime cream cheese frosting. Each cupcake gets a salt rim and a lime slice garnish for a classic margarita look.
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Prep Time 25 minutes
Cook Time 18 minutes
Rest time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Lime-infused 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 and garnish
  • 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
  • 1 stand mixer

Method
 

Bake the lime cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners, so the cupcakes bake evenly.
  2. Whisk all-purpose flour, baking powder, and salt together in a bowl until evenly combined and light.
  3. Beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes, to create a tender crumb.
  4. Add the eggs one at a time, beating well after each addition until the batter looks smooth.
  5. Alternate adding the flour mixture and the sour cream mixture (sour cream mixed with lime juice, lime zest, tequila or lime juice, and vanilla extract), beginning and ending with flour.
  6. Spoon batter into the liners, filling each about 3/4 full for consistent domes.
  7. Bake at 350°F for 16-18 minutes, until a toothpick comes out clean.
  8. Let the cupcakes cool completely, then rest 30 minutes so the frosting holds its shape.
Make frosting, salt rim, and garnish
  1. Beat softened cream cheese and softened butter until smooth for a glossy, spreadable frosting.
  2. Add powdered sugar, lime juice, and tequila or lime juice and beat until fully incorporated and pipable.
  3. Pipe frosting onto cooled cupcakes and dip the top edge in coarse salt for the margarita salt-rim look.
  4. Garnish each cupcake with a lime slice so the citrus aroma is obvious at first bite.

Notes

For clean salt rims, dip only the frosted top edge right before serving so the salt sticks without dissolving. Store cupcakes in an airtight container in the refrigerator for up to 4 days; freezer-frozen cupcakes (without the salt rim) hold up to 2 months. For a lighter option, use reduced-fat cream cheese and swap half the butter with plain Greek yogurt for a tangier, slightly lower-fat frosting.