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Tequila Cupcakes Recipe
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5 from 2 votes

Tequila Cupcakes

These delicious Tequila Margarita Cupcakes are made easily with a boxed cake mix and tequila for a fun margarita cupcake. Great for Cinco de Mayo parties and other fiestas. So tasty too!
Prep Time15 minutes
Cook Time15 minutes
Course: Cupcakes
Cuisine: American
Servings: 20
Calories: 291kcal
Author: Raquel Pineira

Equipment

  • Bowl
  • muffin pan
  • Wire Rack

Ingredients

  • 1 box cake mix yellow or white cake mix
  • 1/3 cup vegetable oil
  • 1/2 cup margarita mix we used Simply margarita
  • 1/2 cup tequila
  • 3 large eggs
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla
  • 2 tbsp. fresh squeezed lime juice
  • 2 fresh limes for garnish
  • 6 green paper straws

Instructions

  • For the cupcakes, preheat your oven to 350 degrees fahrenheit.
  • Line a muffin tin with cupcake liners.
  • In a large bowl, whisk together cake mix, vegetable oil, margarita mix, tequila, and eggs. Stir until well combined.
  • Fill the cupcake liners, about 2/3-3/4 full. Discard any remaining cupcake batter.
  • Bake for 15-18 minutes.
  • Allow the cupcakes to cool.

Frosting

  • In a large mixing bowl, beat the softened butter on medium speed until smooth.
  • Add in vanilla and lime juice, and mix well to combine.
  • Add powdered sugar, about 1 cup at a time, mixing well, until it is all incorporated.
  • Add the frosting to a piping bag with a 1M star tip.
  • Frost the cupcakes.
  • Take two limes, and slice 6 slices from them. Divide each slice in half. Place a half slice of lime on the tops of the cupcakes.
  • Take the paper straws, and cut each one in half. Stick a straw into the top of each cupcake.

Notes

  • For best results, use cupcake liners for easy cleanup.
  • Prepare the frosting earlier in the day and keep in the fridge until ready for use.
  • Use a cookie scoop or ice cream scoop to pour the cupcake batter evenly into the cupcake liners. This speeds up the process and ensures even cupcake sizes
  • Check cupcakes for doneness using the toothpick method.
  • Allow cupcakes to cool completely before frosting.
  • Skip the piping bag and tip if you want and use a butter knife to spread the frosting on the cupcakes.

Nutrition

Calories: 291kcal | Carbohydrates: 46g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 284IU | Calcium: 60mg | Iron: 1mg