Food & Recipes

Strawberry Margarita Cupcakes

strawberry margarita cupcakes

In honor of Cinco de Mayo, I baked strawberry margarita cupcakes! I’m not Mexican, and I don’t speak Spanish, but I always enjoy celebrating the holiday because it’s a great excuse to eat lots of tacos and drink margaritas. Flavored margaritas are my favorite. I found a cute mason jar cocktail shaker with strawberry mix at Ross, which was what gave me the idea for the cupcakes. This is the first time I’ve ever incorporated alcohol into a recipe, and I plan on doing it again because they were fabulous! The frosting was definitely my favorite part, and the lime zest in the cake gives them a little zip!

strawberry margarita cupcakes

Strawberry Margarita Cupcakes
Yields 12
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Cook Time
20 min
Cook Time
20 min
  1. 1-1/2 cups all-purpose flour
  2. 1-1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 1/2 cup (1 stick) unsalted butter
  5. 1 cup sugar
  6. 2 eggs
  7. 2 tablespoons strawberry margarita mix
  8. 2 tablespoons lime juice
  9. 2 teaspoons tequila
  10. 1/4 tsp vanilla extract
  11. 1/4 cup buttermilk
  12. 1 tsp lime zest
  13. 1 tablespoons of tequila for brushing
For the frosting
  1. 2 tablespoons strawberry preserves
  2. 2 sticks unsalted butter, room temperature
  3. 2 cups powdered sugar
  4. 1 tablespoon strawberry margarita mix
  5. 1/2 tablespoon tequila
For garnish
  1. 1/4 cup pink sugar crystal mixed with 1/4 tsp margarita salt
  1. Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
  2. In a medium bowl, mix together the flour, baking powder and salt; set aside.
  3. With an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy.
  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 juice, margarita mix, tequila and vanilla extract. Mix until combined.
  6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Stir in the lime zest.
  7. Divide the batter between the muffin cups. Bake for approximately 20 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 1 tbsp of tequila. Set the cupcakes aside to cool completely before frosting them.
  9. To make the frosting, whip the strawberry preserves and 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 margarita mix, tequila, and 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.
  10. Frost or pipe as desired. Sprinkle with crystal/salt mixture.
Adapted from The Spiffy Cookie
Adapted from The Spiffy Cookie
Cupcake Crystal

strawberry margarita cupcakes

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