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Margarita Cupcakes

Margarita cupcakes with lime-infused vanilla crumb and tequila-lime cream cheese frosting. Finished with a crunchy coarse-salt rim and a lime-slice garnish for that classic margarita vibe.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Margarita 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
 

Bake the lime cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners; make sure each cup is ready before mixing batter.
  2. Whisk all-purpose flour, baking powder, and salt together in a bowl until evenly combined with no streaks.
  3. Beat butter and granulated sugar until light and fluffy, 2 to 3 minutes, to create a pale, airy base.
  4. Add eggs one at a time, beating after each addition until the batter looks smooth and glossy.
  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), beginning and ending with flour.
  6. Divide batter among the lined cups, filling each about two-thirds full.
  7. Bake at 350°F for 16 to 18 minutes until a toothpick comes out clean with just a few moist crumbs, not wet batter.
  8. Cool completely on a rack for best texture before frosting.
  9. Rest the cooled cupcakes for 30 minutes to help the crumb set before piping frosting.
Make and finish tequila-lime frosting
  1. For frosting, beat cream cheese and butter until smooth and lump-free.
  2. Add powdered sugar, then beat in lime juice and tequila or lime juice until the frosting is thick enough to pipe.
  3. Pipe frosting onto cooled cupcakes, forming a small peak at the center.
  4. Dip the top edge of each cupcake in coarse salt for a visible salt rim.
  5. Garnish each with a lime slice so the lime wheel look shows on top.

Notes

Pro tip: If the frosting feels too soft to pipe, chill it for 10 to 15 minutes; it should hold a ridged swirl. Store cupcakes covered in the fridge for up to 4 days (salt rim may soften slightly). Freeze unfrosted cupcakes for up to 2 months; thaw and make frosting fresh for the cleanest texture. For a lighter option, swap sour cream for full-fat Greek yogurt to keep the tender crumb and tang.