Baking: Mini Margarita Cupcakes


Whether it’s Cinco de Mayo or just a regular day, margaritas are my normal go-to drink. I enjoy a great citrus drink – especially one with tequila in it (my favorite of the hard alcohols). When it comes to celebrating, I like to make delicious cupcakes that also look great. This was definitely one of those occasions.


The recipe is pretty simple to put together and can be made without alcohol. I wanted to make sure I had a moist enough cupcake so even if I didn’t add more alcohol, it would still be great. My coworkers were given a choice between a small bit of alcohol and some were made without any (except in the batter – which would have been cooked out anyways). Definitely makes for a great addition to any party!



Margarita Mini Cupcakes
(modified from here)

For the cupcake:
1 1/2cups (213 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (198 grams) granulated sugar
2 eggs, at room temperature
2 limes, zested and juiced
3 tablespoons tequila
1/4 teaspoon vanilla extract
1/2 cup mayonnaise

For the frosting:
1/4 cup butter, softened
4 oz of cream cheese (half a block)
2 cups of powdered sugar
1 tablespoon of tequila
1/2 lime, zested and juiced

1. Preheat the oven to 325 degrees F. Line 2 mini cupcake pans with paper liners. Set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, 1 1/2 worth of lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the mayo and 1/2 lime juice in two batches. Mix only until just incorporated.

7. Divide the batter between the muffin cups (I think mine were about 30g each). Bake until the cupcakes are light golden brown on top and a skewer inserted in the center has moist crumbs attached.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Poke (at least) 5 holes into the cupcake using toothpicks and pour over 1/4 teaspoon of tequila on each mini cupcake. Feel free to use more or less depending on if your cupcake can soak up the tequila or not. Let fully cool.

9. To make the frosting, beat the butter and cream cheese until softened. Add in juice and tequila and mix until combined. Add sugar and beat until the frosting is creamy. If you’re noticing the frosting is too soft – add up to 1/2 cup additional powdered sugar. Also, to pipe better, put into fridge for 1/2 hour before use.

10. Pipe your cupcakes at will and use different techniques!


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