Margarita Cupcakes

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  • Difficulty Level: Beginner
  • Occasions: Cinco De Mayo, Taco Night, Margarita Night, Birthday, Summer Party, Fiesta

Look, not everyone loves Margaritas, but we do. We love them a lot. A LOT. Whether frozen and blended, classic or with funky flavors, nothing feels like a beach resort in a glass quite like a Margarita. But since we do cakes around here, not drinks, we figured we’d funnel the feel and flavor into a batch of zesty sweet cupcakes. 

They’re alcohol free, so everyone including kiddos can enjoy them, but no judgment if you want to toss a little tequila in the frosting or have a shot of Mezcal while waiting for the cupcakes to cool. 


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Ingredients


Cupcakes

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  • 1 1/2 cups All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup White Sugar
  • 1 1/2 cups melted Unsalted Butter, cooled
  • 1 Tbsp Lime Zest
  • 2 Tbsp Lime Juice
  • 2 Large Eggs, Room Temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Whole Milk, Room Temp
  • 1 cup Unsweetened Shredded Coconut, more for garnish
  • Green Gel Food Coloring
  • 1 Batch of Vanilla Buttercream (to dress it up you can mix in some lime zest and maybe a splash of tequila if you’re baking for grown ups) 
  • Optional: Fresh Lime Wedges & Sprinkles


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Tools


  • Cupcake Pan
  • Mixing Bowls
  • Cupcake Liners
  • Stand Mixer or Electric Hand Mixer
  • Piping Bags
  • Rubber Spatula
  • Toothpick
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Learn More About Our Margarita Cupcakes!


Watch It!

  • Preheat oven to 350F and line your muffin tins with cupcake liners.

  • In a large bowl, combine the flour, baking powder, and salt. Set aside.

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar, butter, and lime zest together until light and fluffy.

  • Add the vanilla and the eggs, one at a time, making sure to scrape the sides and bottom of the bowl.

  • Add in your dry ingredients in four parts, alternating with the milk in three parts. Be careful not to overmix!

  • With a rubber spatula, mix in the lime zest, then fold in the shredded coconut.

  • Color the batter with green gel food coloring.

  • Scoop your batter into the muffin tins, filling 1/2 way up.


  • Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

  • Once they’ve cooled completely, pipe on your zesty vanilla lime buttercream and garnish with a fresh lime wedge, more shredded coconut and fun sprinkles! 

  • Let us know how yours turn out and if try any fun additions or substitutions! Maybe a dairy free version with coconut milk? Some kind of salt rim garnish? Orange Liquer Buttercream?  We love seeing how our posts inspire your endless creativity! 🥥


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