Margarita Cupcakes With Lime Cream Cheese Frosting

This dessert is perfect for margarita lovers. It does extremely well as an anniversary or birthday cake. You can also make this recipe as muffins, cupcakes (or cake) simply adjust the baking time accordingly. Refreshing and creamy – these margarita cupcakes with lime cream cheese frosting is one of the most delicious and unique treats!

Servings 12


For the Margarita Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons tequila
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Lime Cream Cheese Frosting:

  • 2 packs 8-ounce cream cheese, soften
  • 2 cups powdered sugar
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon green sanding sugar

[the_ad id=”6214″]Instructions:

  • Preheat oven to 350F/ 180C/ Gas Mark 4. Grease muffin tin or line with muffin liners.
  • In a large bowl, sift flour, baking powder, baking soda, and salt. Mix well and set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.
  • Add lime juice, zest, one tablespoon tequila and vanilla extract. Continue mixing.
    With the mixer on low, slowly add half the flour mixture; mix until just blended. Add sour cream and mix until just blended.
  • Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  • Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack.
  • When the cupcakes are still warm, brush their tops with the remaining tablespoon of tequila. Let cupcakes cool completely.
  • To prepare cream cheese frosting, place all ingredients in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
  • Frost the cupcakes with the buttercream. Sprinkle with green sanding sugar and serve.


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