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  • Madison

Spiked Margarita Cupcakes Recipe

Step aside, ordinary cupcakes; there's a new star in town, and it's bringing the party straight to your taste buds. Picture this: vibrant, tangy lime dancing with a subtle hint of tequila, all nestled within a soft, pillowy cupcake. It's the ultimate fusion of dessert and cocktail, courtesy of the brilliant mind of recipe developer Jessica Morone. These spiked margarita cupcakes are a tantalizing twist on the classic cocktail, capturing its essence in every moist, flavorful bite. Whether you're planning a soirée or simply craving a culinary adventure, these treats promise to dazzle with their citrusy zing and playful kick.

Recipe from Tasting Table

PREP TIME: 30 minutes

COOK TIME: 20 minutes

SERVINGS:12 cupcakes



For the cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

⅔ cup vegetable or canola oil

1 cup granulated sugar

2 large eggs, at room temperature

1 tablespoon lime zest

2 teaspoons lime juice

½ teaspoon vanilla extract

2 tablespoons tequila

½ cup plain full-fat greek yogurt

For the tequila-lime syrup:

⅓ cup granulated sugar

¼ cup water

1 tablespoon tequila

½ tablespoon freshly squeezed lime juice

For the frosting:

4 ounces cream cheese, at room temperature

1 cup salted butter, at room temperature

4 cups powdered sugar

1 tablespoon tequila

2 tablespoons lime juice

Optional Ingredients:

Flaky sea salt

Lime slices

Lime zest


  1. Preheat the oven to 350 F.

  2. Line a 12-cup cupcake pan with cupcake liners.

  3. In a medium bowl, whisk together the flour, baking powder, and salt.

  4. In a separate, large bowl, beat together the oil and sugar until combined.

  5. Add the eggs, lime juice, lime zest, vanilla extract, tequila, and yogurt, and beat until smooth.

  6. Add in the flour mixture and beat until just combined.

  7. Divide the batter evenly into the cupcake liners, filling each about ⅔ full.

  8. Bake in the preheated oven for 20–23 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature.

  9. While the cupcakes are baking, place the water and sugar for the syrup in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to boil.

  10. Remove from heat and stir in the tequila and lime juice. Let cool completely.

  11. Use a pastry brush to brush the tops of the baked cupcakes with the syrup.

  12. Add the softened butter and cream cheese to a large bowl and use a hand mixer or stand mixer to beat until completely smooth.

  13. Add the powdered sugar to the bowl and beat until combined.

  14. Add in the tequila and lime juice, and beat until the frosting is light and fluffy.

  15. Frost the cooled cupcakes.

  16. Garnish with lime slices, lime zest, and flaky sea salt, as desired, to serve.


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