Another fun margarita inspired treat today that’s perfect for Cinco De Mayo parties, spring and summer get togethers or just any random Tuesday. Margarita Cupcakes!
Sweet, salty, tart and yummy, all together. Sounds great to me! I added a tequila glaze to these that you could omit if you like (or make with something other than tequila) and topped them with a yummy lime frosting.
These start out with a vanilla or white cake mix, which is a great base for doctoring up and adding flavor to. For the frosting I made a cream cheese buttercream with green food coloring and a touch of lime flavor.
These are really simple to make (thanks to the cake mix base). I used a premade margarita mix, with tequila included, in place of water in these. If you want to omit the alcohol, a margarita mix that does not have alcohol added would do the trick. Lots of yummy lime zest kicks up the flavor and gives the cupcakes a nice visual pop of lime.
The tequila glaze is optional. You can skip it if you like, or you could replace the tequila with water, and a few drops of lime juice, in the glaze. I made my glaze thin and brushed a coating on top of my cupcakes after baking them.
After the glaze I added my frosting. In my opinion the salty ring around the margarita glass is SO critical to a margarita, so I piped a ring of frosting onto my cupcakes and then sprinkled a combo of crystal sanding sugar and salt on to the frosting, then finished frosting my cupcakes. This allowed me to make a nice clean “ring” of salt on the cupcakes. There is probably some fancy decorating method to doing this, but this worked! If you are serving these immediately, they would be super cute topped with slices of lime, but I went with something that would hold up a bit longer, some simple green candy hearts and dots.
Those super cute cupcake liners, head over to Sweets & Treats Boutique to pick some up.
Ready to whip some up? Here’s the recipe! Remember you can pick up the cupcake liners at Sweets & Treats Boutique.
Margarita Cupcakes With Tequila Glaze & Lime Frosting
- One Box White or Vanilla Cake Mix
- 1 1/3 Cups Premade Margarita Mix the kind with tequila already included
- 2 TBSP Vegetable Oil
- 3 Egg Whites
- 1 1/2 TBSP Lime Zest
- 1 cup confectioners’ sugar
- 1 1/2 tablespoon water may need slightly more
- 1 1/2 tablespoon Sauza Tequila if you want to skip the tequila, just replace it with water and and a few drops of lime juice
- 8 oz Cream Cheese - softened
- 1 Cup Butter - softened
- 5 Cups Powdered Sugar
- 3 TBSP Lime Juice
- Green Food Coloring optional
- 1/2 cup crystal sugar sprinkles
- 1/4-1/2 tsp salt - mix the sugar and salt together
- Preheat oven as directed on cake mix. Prepare your cupcake pan with liners.
- Combine cake mix, margarita mix, egg whites, oil and lime zest, stirring until well mixed. Beat with an electric mixer on medium speed for two minutes.
- Spoon batter into your lined cupcake pan, filling each liner approximately 2/3 of the way full.
- Bake according to package directions, typically about 18-25 minutes or until a toothpick inserted into the center comes out clean.
- Combine powdered sugar, water and tequila and stir well to create your glaze. You may need slightly more water to thin out the glaze so that you can brush it on to your cupcakes. Once your cupcakes have been removed from the oven and cooled for approx 5-10 minutes, brush a layer of glaze over the top of each. Allow them to cool completely.
- Combine butter and cream cheese in a bowl and mix with mixer until light and fluffy.
- Add in your lime juice and green food coloring until desired shade is reached (remember it will lighten slightly when you add your powdered sugar).
- Add in your powdered sugar, one cup at a time, until the desired consistency has been reached (could be slightly less or more than five cups).
- Frost each cupcake as desired. You can pipe on a ring of frosting and sprinkle with sugar and salt mixture, then finish frosting your cupcake, or frost your entire cupcake and sprinkle the sugar and salt mixture on top.
- Due to the cream cheese in the frosting, it's best to store these in the refrigerator.