Best Margarita Cupcakes Recipes

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MARGARITA CUPCAKES! (EASY) (ALCOHOL FREE)

Steps:

• Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
• Place Cupcakes in oven and bake for 22 minutes.
• While the cupcakes are baking, it is time to make the icing!
• Mix the cream cheese and butter till well combined.
• Then mix in the vanilla and slowly add the powdered sugar.
• Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
• Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
• After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
• If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
• I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

STRAWBERRY MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

MARGARITA CUPCAKES WITH KEY LIME ICING

Steps:

• In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
• Stir in lime zest; mix completely.
• Fill prepared pans 2/3 full.
• Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
• Cool in pan on cooling rack 5-8 minutes.
• Remove cupcakes from pan; cool completely.
• FOR ICING:.
• In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
• Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
• If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

MARGARITA CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
• Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined.
• Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
• For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two standard muffin tins with paper liners.
• In a medium bowl, whisk together flour, baking powder and coarse salt. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed; beat in zest. Combine buttermilk and remaining 2 tablespoons lime juice. Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk mixture, and beating until just combined after each. Pour 1/4 cup batter into each tin, firmly tapping pans to level batter.
• Bake, rotating pans halfway through, until cupcakes spring back to the touch and a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely.
• Fill a small piping bag fitted with a small plain round tip (such as Ateco #4) with lime curd. Insert tip into center of each cupcake and pipe until cupcake begins to mound on top. Dollop each cupcake with about 2 tablespoons cream cheese frosting, then sprinkle with flaky sea salt and lime zest.

MOJITO CUPCAKES (ALSO CAN BE MARGARITA CUPCAKES)

Steps:

• *Cupcakes*.
• Mix together all ingredients for cupcake batter in an electric mixer.
• Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
• *Frosting*.
• Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
• If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!

CREAM CHEESE FROSTING FOR MARGARITA CUPCAKES

Steps:

• Using an electric mixer, beat cream cheese, butter and sour cream on medium-high until smooth and combined, 2 to 3 minutes. Stir in sugar a few tablespoons at a time.

MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.
• In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.

CINCO DE MAYO MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
• 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.

MARGARITA CUPCAKES W/ TEQUILA LIME FROSTING

Steps:

• 1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside. 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside. 3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). 4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. 5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!) 6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. 7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point. 8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them. 9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge

SWEET AND SALTY MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.

MUCHO MARGARITA CUPCAKES (VEGAN)

Steps:

• Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
• Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
• Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
• Transfer cupcakes to a cooling ratck and cook completely before frosting.
• Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
• Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
• Spread icing on the cupckaes spreading all the way to the edges.
• Roll the outer edge of the cupcakes in the sugar crystals.

MARGARITA CUPCAKES

Steps:

• Mix cake mix according to package directions, EXCEPT substitute equal quantity of margarita mix for water.
• Filled lined cupcake tins about 1/3 full with batter. Bake as directed on box.
• Mix lime juice with prepared frosting. After cupcakes are cooled completely, frost. Decorate tops with yellow sugar and 1/4 of a lime jelly candy, if desired.

MANGO MARGARITA CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
• Dice mango; reserve.
• Combine flour, baking powder and salt.
• On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
• Add eggs and mango baby food; beat until blended.
• On low speed, gradually beat in flour mixture.
• Stir in diced mango and 1 teaspoon lime zest.
• Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
• Cool 10 minutes. Transfer from pan to rack; cool completely.
• FROSTING:.
• On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
• On low speed, gradually beat in confectioners' sugar.
• Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
• If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
• Cut remaining 1/2 mango into small thin wedges.
• If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.

MARGARITA CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees. Prepare cupcake pans with cupcake papers, enough for 24 to 36 cupcakes.
• 2. CAKE: To a mixing bowl, add cake mix, eggs, oil, 2 teaspsoons lime zest, 1/4 cup lime juice and 1 cup of water. Mix according to package directions.
• 3. Portion a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when cupcake is touched in center, bounces back and doesn't leave an indentation. Remove to racks to cool.
• 4. While cupcakes bake, beat butter with paddle attachment of mixer until very smooth. Add powdered sugar and 2 teaspoons of lime zest; beat on slow speed. While mixer is running, mix together in a liquid measuring cup, 1/4 cup lime juice, 1 tablespoon tequila and 1 teaspoon Grand Marnier. Add 4 tablespoons of liquid mixture to the butter/powdered sugar mixture (1 Tablespoon at a time,) beating well between each addition. Once all 4 tablespoons are added, beat on medium-high speed for about 5 minutes. Then let your mixer run at low speed until you are ready to use the frosting. This keeps the frosting from getting crusty.
• 5. By this time, the cupcakes should have come out of the oven. While the cupcakes are cooling, to the remaining lime/tequila mixture that you used to make the frosting, add 1 more tablespoon of tequila and 1 teaspoon of Grand Marnier. If you need or want to add a little more lime juice, feel free. Use a pure bristle pastry/paint brush and brush each cupcake with this juice mixture. Once you have brushed each cupcake, brush each one again. Then brush each cupcake one last time. (That is a total of three brushes for each cupcake.) The liquid should have time to soak in between brushings.
• 6. Now that the cupcakes are brushed and cooled, frost the cupcakes. Using a piping bag with a 1M star tip is quick and easy and makes them look like you got them from a bakery. Once frosted, sprinkle with fresh lime zest and serve. DISCLAIMER: Hopefully this doesn't need to be said, but... Don't forget that these cupcakes have liquor in them, so they are not appropriate for children or anyone under the age of 21 years.

SWEET AND SALTY MARGARITA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix pretzel mixture ingredients until blended. Spoon about 1 tablespoon mixture in each cup.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In medium bowl, fold whipped topping, yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with coarsely crushed pretzels. Store loosely covered in refrigerator.

MARGARITA CUPCAKES

Steps:

• 1. Prepare the cake mix according to the directions, add the zest and juice of two limes and enough food coloring to give the cake a faint green color. Bake in the margarita glasses for 10-15 minutes or until golden and bounce back when touched.
• 2. Remove from the oven and allow to cool completely. Once cooled rim the glasses with green colored sugar. and set aside.
• 3. For the frosting blend together the butter, lime juice, lime zest, and tequila. Once well mixed add the sugar a cup at a time until you reach the desired consistency. Chill for 15-20 minutes and then pipe onto the cupcakes, and garnish with a lime wedge.