I’d been wanting to make these cupcakes for eons it seems, but I was always a little bit thrown off by them. Who wants a margarita cupcake, when there is chocolate or red velvet to be had? Silly girl. We had a newlywed couple over for dinner earlier this week, so I took the opportunity to make them for dessert. Jamie is always declaring my previous cupcake creations “the best she’s ever had”, but she says this one now takes the cake (no pun intended!). It’s a new favorite in my book as well!

The flavors are so light and refreshing, and even with the additional tequila/orange liqueur brushed onto the cupcakes when cooling, they weren’t too boozy. Just a hint! And I loved all the lime zest in the batter. My hands reeked of lime all day long after making these! I’d made Swiss meringue buttercream some time ago, and I remember not being impressed. This frosting, however, was a completely different story. Even while beating, I was unsure. I thought it would be too sweet, and it seemed runny – “I’ll never be able to pipe this”, I thought. Then, all of a sudden, it came together magically to form the perfect consistency. Piped beau-ti-fully. And, definitely not too sweet. Loved, loved, loved it!

I also topped the cupcakes with a sprinkling of fleur-de-sel right before serving. Something about the occasional salty bite hiding in the fluffly cloud of frosting that really “sealed the deal” for me – just like a margarita. Make these now!


  1. Posted April 27, 2012 at 8:10 AM | Permalink

    Oooo! Perfect for cinqo de mayo!
    And you always take THE best pics–Gorgeous!
    Can’t you snap your fingers and send me a couple of these to have with my coffee this morning??? lol

  2. Posted April 27, 2012 at 6:28 PM | Permalink

    I have always wanted to try margarita cupcakes, I am finally writing down this recipe so I can try it… yours look so fresh and summery!

  3. Posted April 27, 2012 at 10:21 PM | Permalink

    Keep the kids away from the buttercream icing.

  4. Posted April 27, 2012 at 11:07 PM | Permalink

    I LOVE these! I made them last Cinco de Mayo and put them out at work (with a warning, of course) – they were a HUGE hit. Thanks for sharing the recipe and lovely picture!

  5. sue
    Posted April 27, 2012 at 11:24 PM | Permalink

    Can’t wait to try these.

  6. Posted April 28, 2012 at 6:39 AM | Permalink

    I like !!! It’s very beautiful !!!

  7. Posted April 28, 2012 at 12:05 PM | Permalink

    so doing these for cinco de mayo!!

  8. Posted April 29, 2012 at 6:47 AM | Permalink

    These look amazing – I love cupcakes based on cocktails, they’re definitely the best!

  9. Scott
    Posted May 1, 2012 at 10:45 PM | Permalink

    Thinking of making these. They look great! About how many regularly sized cupcakes will this recipe make? Thanks!

    • Laura
      Posted May 2, 2012 at 9:36 AM | Permalink

      Scott – this recipe makes about 24 cupcakes.

  10. Tina
    Posted May 4, 2012 at 1:50 AM | Permalink

    Hello! I just tried this recipe but noticed the cupcakes portion do not include instructions on adding the ingredients of the vanilla or tequila!

    • Laura
      Posted May 4, 2012 at 7:28 AM | Permalink

      Tina, thanks so much for pointing it out. I’ve corrected the issue! Add the vanilla when you add the lime zest and lime juice. The 1/4 cup tequila is to brush on top of the cupcakes when they are cooling.

  11. connie
    Posted May 7, 2012 at 12:11 PM | Permalink

    Hello! I made the cupcakes (LOVE THEM), but I added 1 tbsp Triple Sec and 4 tbsp Tequila to the batter. My cupcakes came out moist (when warm), but dense. A little dry after cooled. This is my second time making them. First time I followed recipe, but were still dense and a bit dry. I am careful not to overbeat the flour (I count 3-4 seconds, before addingliquid then flour mixture. Any suggestions on getting a fluffy and moist cake…

    • Laura
      Posted May 7, 2012 at 12:13 PM | Permalink

      I found that brushing the top of the cupcakes with the tequila/triple sec mixture added plenty of extra moisture. Are you doing that? Also, flours can vary from brand to brand. Maybe that’s a factor? Best of luck!

  12. Posted May 16, 2012 at 11:38 PM | Permalink

    Laura-these are perfect! Especially for the lovely weather we have been having. My new fave cupcake!!

  13. Posted May 15, 2013 at 1:11 PM | Permalink

    Made these for a 50th birthday fiesta. I used the cupcake recipe. It was super delicious! It is going in my keeper file. Thanks!

  14. Maite
    Posted June 14, 2013 at 11:21 AM | Permalink

    What kind flour did you use?

    • Posted June 14, 2013 at 1:35 PM | Permalink

      Regular all-purpose flour, but you could use cake flour too if you’d like.

  15. Danielle
    Posted August 31, 2016 at 9:42 AM | Permalink

    Hi!! This recipe looks awesome and I want to make them for a 21st birthday next weekend but I would like to use it as a cake recipe instead of cupcakes. Any reccomendations for the transition or should I keep everything the same? What size pan would you reccomend? Also, would you reccommend poking any holes in the cake before brushing on the tequila or will that make it too strong?

    • Posted September 9, 2016 at 10:09 AM | Permalink

      I’d make two 8 or 9 inch layers. Bake at same temp for 30-35 minutes. The hole poking is a great idea….a tequila poke cake. How appropriate for a 21st birthday! 🙂

  16. Jenn
    Posted June 9, 2017 at 7:18 PM | Permalink

    My buttercream is coming out really watery. Anyone else having this issue? How do you recommend thickening it up so I can pipe the cupcakes? I don’t typically make buttercream so I’m sure I screwed it up somehow. lol!!

    • Posted June 14, 2017 at 5:55 PM | Permalink

      Hi Jenn, keep on whipping it. It takes a long time with this buttercream. It’ll look curdled and runny – then bam, gorgeous buttercream!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.