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Lawrence D. Smith

Fresh Lime Margarita Cupcakes

Soft, moist lime cupcakes infused with fresh citrus flavor, lightly brushed with tequila, then crowned with fluffy tequila lime frosting. A bright, festive dessert inspired by the classic margarita.
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Prep Time 20 minutes
Cook Time 20 minutes
cooling 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lime Cupcakes
  • 1 ½ cups 188g all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 8 tablespoons; 113g unsalted butter, softened to room temperature
  • 1 cup 200g granulated sugar
  • 2 large eggs preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup 120ml whole milk
  • Zest and fresh juice of 3 medium limes
  • About 2 tablespoons lime zest
  • About ¼ cup lime juice
  • Optional: 2 tablespoons tequila for brushing over the warm cupcakes
For the Tequila Lime Frosting
  • 1 cup 16 tablespoons; 226g unsalted butter, softened to room temperature
  • 4 cups 480g confectioners’ sugar
  • 3 –4 tablespoons 45–60ml tequila
  • 1 teaspoon pure vanilla extract
  • Lime flavoring according to the preferred option below:
  • 2 teaspoons lime extract or
  • 1 teaspoon lime oil
  • Alternative: 3 tablespoons fresh lime juice plus the zest of 1 lime
  • Pinch of salt to taste
Optional Garnishes
  • Lime slices
  • Lime zest
  • Coarse sugar

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • Large mixing bowls
  • Whisk
  • Handheld or stand mixer
  • Paddle or whisk attachment
  • Rubber spatula
  • Measuring cups and spoons
  • Citrus zester
  • Citrus juicer
  • Toothpick
  • Piping bag
  • Wilton 1M piping tip or Wilton #12 round tip
  • Pastry brush

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set the mixture aside.
  3. Cream the Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed for about 1 minute, until smooth and creamy.
    Add the granulated sugar and continue beating on high for 2 minutes, until thoroughly creamed. Scrape down the sides and bottom of the bowl as needed.
  4. Add the Eggs and Vanilla: Reduce the mixer to low speed and add the eggs one at a time. Add the vanilla extract, then increase to medium-high speed and beat until everything is well combined. Scrape the bowl again as needed.
  5. Combine the Batter: With the mixer running on low, gradually add the dry ingredients, alternating with the milk, until everything is incorporated.
    Increase the mixer to high speed and beat in the lime zest and fresh lime juice just until combined. Avoid overmixing.
  6. Fill the Liners: Spoon or pour the batter into the cupcake liners, filling each one only ½ to ⅔ full to prevent the batter from spilling over during baking.
  7. Bake the Cupcakes: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. For approximately 30 mini cupcakes, bake for about 11–13 minutes at the same 350°F (177°C) temperature.
  8. Brush with Tequila: While the cupcakes are still warm, optionally brush the tops with tequila. This adds extra tequila flavor to the cakes.
  9. Cool Completely: Allow the cupcakes to cool completely before adding the frosting.
  10. Beat the Butter: For the frosting, place the softened butter in a large bowl fitted with a whisk attachment. Beat on high speed for 2–3 minutes, until completely smooth and creamy.
  11. Add the Confectioners’ Sugar: Add the confectioners’ sugar 1 cup at a time, beginning on low speed to prevent it from scattering, then increasing to high speed once incorporated.
    Repeat with each remaining cup until all the sugar has been added and the frosting is creamy.
  12. Flavor the Frosting: Add the tequila, vanilla extract, chosen lime flavoring, and a pinch of salt. Beat on high speed until thoroughly combined.
  13. Adjust the Flavor: Taste the frosting and add additional salt or lime flavoring as needed.
  14. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe the frosting over the tops using a Wilton 1M tip or Wilton #12 round tip.
  15. Garnish and Serve: Finish the frosted cupcakes with lime slices, lime zest, and/or coarse sugar as desired.

Notes

  • Use whole milk for the richest taste and texture. Buttermilk can also be used.
  • For the lime component, the recipe calls for approximately 2 tablespoons of lime zest and ¼ cup of fresh lime juice.
  • Tequila is optional for brushing over the warm cupcakes. It adds extra tequila flavor.
  • For an alcohol-free version, replace the tequila in the frosting with 3 tablespoons of milk, half-and-half, or heavy cream.
  • For the frosting, use either 2 teaspoons lime extract or 1 teaspoon lime oil. Start with the suggested amount, then adjust to taste.
  • Fresh lime juice can also be used in the frosting: substitute 3 tablespoons fresh lime juice plus the zest of 1 lime. Keep in mind that the juice will thin the frosting, while the zest can make piping more difficult.
  • Cupcakes can be prepared 1 day ahead, covered, and kept at room temperature.
  • Frosting can be prepared 1 day ahead, covered, and refrigerated until needed.
  • Covered leftover cupcakes keep in the refrigerator for up to 3 days.
  • Frosted or unfrosted cupcakes can be frozen for 2–3 months. Thaw overnight in the refrigerator.
  • For approximately 30 mini cupcakes, use the same oven temperature and bake for about 11–13 minutes