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Margarita Cupcakes

Margarita cupcakes with lime-infused vanilla crumb and tequila-lime frosting, finished with a salt-rim top. The bright citrus flavor comes from fresh lime juice and zest, while the frosting pipes neatly for a classic cupcake look.
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Prep Time 25 minutes
Cook Time 18 minutes
rest 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup fresh lime juice
  • 1 tbsp lime zest
  • 2 tbsp tequila or lime juice
  • 1 tsp vanilla extract
Tequila-lime frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 3 tbsp fresh lime juice
  • 1 tbsp tequila or lime juice
  • 1 tbsp coarse salt for rim
Garnish
  • 1 Lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lime cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners, then set aside for easy filling.
  2. Whisk all-purpose flour, baking powder, and salt together until evenly combined.
  3. Beat butter and granulated sugar until light and fluffy, using a slower speed at first to avoid lumps.
  4. Add the eggs one at a time, mixing briefly after each until smooth.
  5. Alternate adding the flour mixture and sour cream mixture (sour cream mixed with fresh lime juice, lime zest, tequila or lime juice, and vanilla extract), beginning and ending with flour.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake at 350°F for 16-18 minutes, until a toothpick comes out clean.
  8. Cool the cupcakes completely, then let them rest so the frosting holds its shape on top.
Make and finish the tequila-lime frosting
  1. Beat cream cheese and butter until smooth and fully blended.
  2. Add powdered sugar and mix until the frosting looks thick and smooth.
  3. Beat in fresh lime juice and tequila or lime juice until the frosting is glossy and pipeable.
  4. Pipe the frosting onto cooled cupcakes, creating a neat swirl or flat-topped finish.
  5. Dip the top edge of each frosted cupcake into coarse salt to form a visible salt rim.
  6. Garnish each cupcake with a lime slice for a bright lime wheel look.

Notes

For the cleanest piping and the most distinct salt rim, cool cupcakes fully before frosting, and keep the frosting at a soft-but-stable consistency; if it feels loose, chill it for 15-30 minutes before piping. Store in an airtight container in the fridge for up to 3 days, and freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge, then frost). For a no-tequila option, use extra lime juice in place of tequila anywhere it’s called for.