Margarita cupcakes for Cinco de Mayo or Dos de Mayo dessert will top off a fantastic celebration of Mexican and Mexican-American heritage, pride, victory and democracy. Margarita cupcakes are made with tequila and lime juice then frosted with a delicious tequila and lime frosting.
Margarita cupcakes can be finished off a sprinkle of coarse salt and thin slice of lime, just like a Margarita. Your Cinco de Mayo celebrations will never be the same once you serve these delectable Margarita cupcakes.
Cinco de Mayo or Dos de Mayo Margarita cupcakes recipe
Ingredients for Margarita cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- Zest and juice of 1½ limes
- 2 Tablespoons tequila
- ¼ teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 to 2 Tablespoons tequila to brush cooled Margarita cupcakes before frosting
Ingredients for tequila-lime frosting for Margarita cupcakes:
- 1 cup unsalted butter, at room temperature
- 2¾ cups powdered sugar
- 1 Tablespoon lime juice
- 2 Tablespoons tequila
- Coarse salt, optional
- Lime wedges, optional
- Lime zest, optional
How to make Cinco de Mayo or Dos de Mayo Margarita cupcakes:
- Preheat the oven to 325*F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- With an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy, approximately 5 minutes.
- Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. The mixture may start to look curdled at this point, but do not worry, it will all come back together.
- Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter equally among the 12 muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- Allow the Margarita cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.
- Brush the tops of the cooled Margarita cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
How to make tequila lime frosting for Margarita cupcakes:
- Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.
- Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Whip the tequila lime frosting on medium speed for about 30 seconds.
- Add the lime juice, tequila and salt and beat frosting on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
- Frost completely cooled Margarita cupcakes and garnish, if desired, with lime zest, an additional sprinkling of coarse salt and a lime wedge.
Serve these delicious Margarita cupcakes at the end of your Cinco de Mayo or Dos de Mayo dinner and enjoy.
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