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  • Writer's pictureHeather Green

How to make Margarita Cupcakes!!!

Updated: Dec 29, 2023

On this episode of Autumn Becomes Me Vlog, I will show you how to make Margarita Cupcakes that are honestly the best I've ever had!


I brought these to work and I've had co-workers ask me to not only make these Margarita Cupcakes again but make MORE of them because they had a few! It's the first cupcake I haven't been disappointed in. You get that delicious lime flavor mixed with the sweetness of the frosting which has Tequila in it!!!

Margarita Cupcakes (makes 24)

For the Cupcakes: 3 cups flour 1 Tbsp baking powder 1/2 tsp salt 1 cup (2 sticks) unsalted butter, at room temp 2 cups sugar 4 eggs, at room temp 3 limes, zested and juiced 1/2 tsp vanilla 1 cup buttermilk 1/4 cup tequila (or half tequila/half orange liqueur, optional)

For the Tequila-Lime Buttercream:

***GET A CANDY THERMOMETER*** 2 cups sugar 8 egg whites 3 sticks butter, room temperature 2 1/2 Tbsp lime juice 2 Tbsp Tequila lime zest and wedges, for topping fleur-de-sel, Margarita salt, or coarse salt, for garnish


1.) Preheat oven to 325 (Fahrenheit). Prepare muffin tins with paper liners.

2.) Whisk flour, baking powder, and salt together and set aside.

3.) Cream together the butter and sugar on a high until pale, light, and fluffy (about 5 minutes).

4.) Add eggs one at a time, mixing thoroughly before adding the next one.

5.) Add lime zest, lime juice, and vanilla.

6.) Turn the mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated or you'll have a tough cookie.

7.) Fill each muffin cup 3/4 of the way full. Bake for 25 minutes, rotating the pans at the halfway point, or until a toothpick inserted shows only moist crumbs attached.

8.) Allow cupcakes to cool completely in the pans before removing them. While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture if desired.


1.) Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water).

2.) Using a hand mixer whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.

3.) Place the bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (takes about 10 minutes).

4.) Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating (putting the whisk attachment back on helps and if it's still looking strange a few minutes in the fridge might help).

5.) Add lime juice and 1 Tbsp tequila and increase speed to high and beat until the frosting reincorporates and is smooth and fluffy.

6.) Beat in the remaining tablespoon of tequila, if desired. This might cause a loose frosting. put it in the fridge for half an hour and it should firm up.

7.) Frost the cooled cupcakes with the buttercream as desired. Garnish with lime zest, lime slices, and fleur-de-sel (margarita salt, or coarse salt).

I am absolutely in LOVE with these Margarita Cupcakes and I know you will be too! Thank you so much for reading. Please let me know how it goes if you try this recipe! Have a wonderful day! -Heather Autumn


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