Margarita Cupcakes – All the flavors of your favorite cocktail in dessert form! Smooth lime cream cheese frosting swirled atop tequila-spiked cake.
So, yes, Cinco de Mayo has come and gone. Alas. (Did you enjoy your Cherry Limeade Margaritas?) No worries, though. We can keep the party going strong with these scrumptious Margarita Cupcakes!
In case you haven’t guessed, May’s theme is margaritas. I know. Not obvious at all. And while I will never turn down a margarita (ever), a nice boozy dessert is the next best thing. (You have tried my Boozy Mudslide Fudge Pops, haven’t you?)
I know there are tons of margarita cupcake recipes out there on the internet, but I really wanted to do one that has tequila in the mix. (Not all of them do!) One site that has never steered me wrong is Cake Central. Do you know?
Almost without fail, I’ve been able to find ideas for so many different cake and icing flavor combos on Cake Central, so that was my first and only stop for inspiration for these Margarita Cupcakes. Absolutely, I was not disappointed, and I know you won’t be either when you try them!
Much like the Banana Butterscotch Caramel Cupcakes I shared with you last year, these Margarita Cupcakes use a standard boxed mix as the base for the recipe, but it’s supplemented with all kinds of yummy to make the cake as moist and fluffy as can be.
But, Stephanie, why would I want to spend the time adding all of these extra ingredients? Isn’t the point of the boxed cake mix to save time and effort?
Well, sure, if you want to make just any old cupcakes. These Margarita Cupcakes are anything but ordinary, though! Between the margarita concentrate and tequila, you’re getting authentic margarita flavor. Plus, the pudding mix and sour cream practically guarantee a super moist cupcake. You won’t find dry, crumbly cupcakes here. No siree!
The cake itself is wonderful, but the lime cream cheese frosting is da bomb! Not nearly as sweet as a buttercream frosting, and it totally rounds out the margarita vibe. It’s smooth and creamy with just the right amount of tart. I can’t think of a more fitting way to top this tasty margarita cake!
Sure, Cinco de Mayo is in the rearview mirror, but summer is right around the corner! What better way to enjoy summer than with a boozy dessert like these Margarita Cupcakes?
- 1 box white cake mix
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 package cheesecake pudding mix
- 1 cup sour cream
- ¾ cup thawed frozen margarita concentrate
- 1/3 cup water
- 1/3 cup silver tequila
- 1/2 tablespoon vanilla extract
- 4 egg whites
- 1 tablespoon vegetable oil
- 12 tablespoons unsalted butter softened
- 1 ½ packages (12 ounces) cream cheese softened
- 3 tablespoons freshly squeezed lime juice
- 6-7 cups confectioner’s sugar
- Lime zest and lime wedges optional for garnish
Preheat oven to 325 degrees F (for dark or nonstick pans) and place cupcake liners in a muffin tin. (For light-colored aluminum pans, increase oven temperature to 350 degrees.)
In a medium-sized bowl, whisk together cake mix, sugar, flour, salt, and pudding mix. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sour cream, margarita concentrate, water, tequila, egg whites, and vegetable oil on low speed until combined.
Add half of the flour mixture and mix on low speed until combined. Add the remaining dry ingredients and mix until combined, again, scraping down the bowl as needed.
Increase mixer speed to medium and beat for 2 minutes.
Fill the cupcake liners about 2/3 full. (I used a #20 disher.) Bake for 24-26 minutes or until the cake springs back when touched.
Remove cupcakes from oven and cool in pan for 3-5 minutes before removing to a cooling rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and lime juice on medium-high speed until light and fluffy.
Add powdered sugar 1 cup at a time and beat until light and fluffy. If the frosting seems too thin, add additional powdered sugar ½ cup at a time.
Swirl on top of cooled cupcakes. Garnish with lime zest and/or lime wedges if desired.
Recipe adapted from Cake Central