Tequila Lime Cupcakes


Check it. Monday 2/22 is National Margarita Day. If you are like me, this classic drink is on your list of favorites, so you should be celebrating its existence.

The Margarita was the inspiration for this cupcake; it’s inspired by another successful boozy cake I like to make, the Chocolate Guinness Cake with Bailey’s Whipped Cream. The stout in that cake works so well with the chocolate, that tequila should be as great with something citrusy. And it was.

Note about the tequila. The same principle goes when cooking with wine… do not use something you yourself wouldn’t also drink. Good ingredients = good food.

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Juice of 2 limes
Zest of 2 limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup whole milk

Tequila-Lime Frosting
2 sticks unsalted butter, at room temperature
3 cups powdered sugar
juice of 1 lime
3 tablespoons tequila
Pinch of salt

Candied Limes

Preheat the oven to 325 degrees and line your cupcake tin. These cupcakes are fun, so have a little fun with your liners. And decorations… but we will get to that later.


In a mixer, beat the butter, sugar, and vanilla together. Beat until fluffy. Next, add the eggs and beat on a medium speed. While that is going, combine the flour, baking powder, and salt together. I would sift the ingredients into a bowl; you want these cakes smooth.


Here comes the fun part. Turn the mixer off, and add the lime zest, lime juice, and tequila into the butter-sugar-egg mixture. Turn the mixer on low, and combine all the ingredients, scraping the sides when necessary.


Alternate adding the dry ingredients and the half and half to the mixer, still on low. Mix until all ingredients are incorporated, but don’t over whip.


*Sidenote… my liners were being difficult. Excuse the awful divets. They baked out.*

Divide the batter and bake for 25 minutes or until golden brown. Take out of the oven, and let rest for 5 minutes. Remove from muffin tin and place on cooling rack to fully cool. Do not frost them while they are warm. I like to make my cupcakes the night before, and frost them the next day. But you do not have to do that.

For the frosting, check out my How To on how to make simple Buttercream Frosting. You notice the recipe calls for about 1/4 cup milk. Here, instead of that milk, we are cutting down the thickness of the frosting with some lime juice and tequila.


Whip the butter and gradually add the powdered sugar. Make sure to scrape the sides of the bowl so everything gets incorporated. Next, add the lime juice, tequila, and salt and whip everything together until fluffy.


Note: If you think the frosting is too soft, you can add additional powdered sugar to thicken it until you have reached the consistency you want.

Frost the cupcakes either with a knife or using a piping tip and bag. I somehow managed to lose all my piping tips in my last move. Lucky me finding out when I went to frost these. Do not worry; a plastic baggie works amazingly. Just fill the bag, and cut off the tip. You could also add a pastry tip if you had them to a regular baggie.


Decorate each cupcake with a candied lime. If not using limes, some additional lime zest looks nice too. You can even lightly sprinkle on or edge the cupcake with some green sparkles.



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