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Margarita Cupcakes

Margarita cupcakes with lime-infused vanilla batter and tequila-lime frosting, finished with a crunchy salt-rim top. Moist crumb, bright lime zest, and piped frosting make every bite taste like a frozen drink—no blender needed.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 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 & Finish
  • 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
  • 1 Lime slices for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the lime cupcakes
  1. Preheat oven to 350°F and line a muffin tin with cupcake liners, setting up for even baking. Keep liners snug in each cup so the batter rises cleanly.
  2. Whisk all-purpose flour, baking powder, and salt together until evenly combined. This distributes the leavening and prevents dry pockets.
  3. Beat butter and granulated sugar until light and fluffy, about 2-3 minutes. The mixture should look paler and slightly aerated.
  4. Add eggs one at a time, mixing just until each is incorporated. Scrape the bowl once to keep the batter uniform.
  5. Add half the flour mixture, then add half the sour cream mixture (sour cream mixed with fresh lime juice, lime zest, tequila or lime juice, and vanilla extract). Mix gently until smooth.
  6. Repeat with remaining flour mixture and remaining sour cream mixture, beginning and ending with flour. Stop mixing as soon as the batter is smooth to avoid a tough crumb.
  7. Divide batter among liners, filling each about two-thirds full. Aim for even portions so cupcakes bake at the same rate.
  8. Bake at 350°F for 16-18 minutes, until a toothpick comes out clean. The tops should spring back lightly when touched.
  9. Cool cupcakes completely, then rest for 30 minutes before frosting. This helps the frosting hold its shape better.
Make frosting and finish
  1. Beat cream cheese and butter until smooth, with no lumps. The texture should be creamy and spreadable.
  2. Add powdered sugar, then mix in fresh lime juice and tequila or lime juice until a pipeable consistency forms. Stop when the frosting looks glossy and thick.
  3. Pipe frosting onto cooled cupcakes in swirls or a flat layer for even coverage. Make sure the center is filled so the salt rim stays on top.
  4. Dip the top edge of each cupcake in coarse salt for the margarita-style rim. Place cupcakes on a tray so any extra salt falls off cleanly.
  5. Garnish each cupcake with a lime slice. Add right before serving so the garnish looks fresh and bright.

Notes

Pro tip: Use room-temperature butter and cream cheese so the batter and frosting stay smooth—cold dairy can cause lumps. Store cupcakes covered in the fridge up to 3 days; bring to room temperature for 15 minutes for best texture. Freezing is not ideal for the salt-rim and lime garnish, but the unfrosted cupcakes can be frozen up to 2 months. For a lighter option, swap sour cream for full-fat Greek yogurt (same amount) to keep the tang and moisture.