Margarita Cupcakes with Cream Cheese Lime Frosting

| | ,

And….this is the quickie shortcut version!  So, if you have ever been super busy but so wanting a tasty cupcake, then this recipe from Boulder Locavore is for you!  The cake is really just a dressed up box mix but – and here is the cool part – you can also substitute a gluten free cake mix!  That means EVERYONE can enjoy a margarita cupcake.  Ole!

Margarita Cupcakes with Cream Cheese Lime Frosting


Ingredients for Margarita Cupcakes:
  • 1 box Vanilla Cake Mix (and any ingredients required by the mix; eggs, oil, etc. Can substitute your favorite Gluten-Free Vanilla Cake Mix)
  • 1/4 cup Silver or Blanco Tequila
  • 2 tablespoons Lime Juice
  • 1/4 teaspoon Orange Extract
Ingredients for Cream Cheese Lime Frosting:
  • 1/2 stick (4 tablespoons) Unsalted Butter, softened and at room temperature
  • 8 ounces Cream Cheese, softened and at room temperature
  • 1 1/2 teaspoons Lime Zest
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Kosher Salt
  • 3 1/2 cups Confectioner’s Sugar (Tip: sifting the sugar eliminates any hard sugar clumps from the frosting)
  • 3 tablespoons Lime Juice
  • Optional decoration: jellied citrus slices, drinking straws cut into thirds


Instructions for Margarita Cupcakes:
  1. Preheat the oven to the temperature specified on the cake mix box. Line a cupcake pan with decorative cupcake baking cups.
  2. Prepare the mix as described substituting the tequila and lime juice for 1/4 cup plus 2 tablespoons (6 tablespoons) of the required water (see the example in the blog post). Add the orange extract with the other ingredients.
  3. Bake as instructed by the cake mix and allow to cool fully on a cooling rack before frosting.
Instructions for Cream Cheese Lime Frosting:
  1. Using a mixer, cream the butter on medium-high speed until fluffy (1-2 minutes). Add the cream cheese, lime zest, vanilla and salt; continue to mix on medium-high until combined and smooth.
  2. Add 1 cup of sugar and beat on low speed (increase speed after the sugar is incorportated) into frosting, followed by 1 tablespoon of the lime juice. Repeat, alternating the sugar and lime juice, for the remainder of the sugar and lime juice, finishing with the 1/2 cup of sugar.
  3. Frost cupcakes if they are completely cool. Frosting can be covered and placed in the refrigerator while the cupcakes cool or to stiffen before frosting if desired.
  4. Top cupcakes with a jellied citrus wedge and a short straw stuck into the cupcake.

Pineapple Mojito Cupcakes

Fireball Jello Shot Cupcakes


Leave a Comment