Margarita Cupcakes with Tequila-Lime Frosting

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You know what’s better than margaritas? Margarita cupcakes with tequila lime frosting AND Lime Fresco Sea Salt! Yes, the margarita and cupcake worlds are colliding! And don’t be fooled by their sweet disposition, these tequila treats call for a Corona chaser!

Margarita Cupcakes with Tequila Lime Frosting & Lime Fresco Sea Salt

We got to sample these treats at work–sans the Corona, aww shucks! Kelsey, one of SaltWorks’ very own, is our office ninja by day, cupcake ninja by night. Her cupcakes have become the number one reason I look forward to holidays and special occasions at work. She’s created a monster, because for me, no other cupcakes will do except Kelsey’s cupcakes. 

Whip these up for an unexpected cinco de mayo treat or just anytime the occasion calls for a not-your-PTA’s-bake-sale cupcake! 


Margarita Cupcakes with Tequila-Lime Frosting
Yields 24
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For the Cupcakes
  1. 3 cups all purpose flour
  2. 2 teaspoons baking powder
  3. 2 teaspoons baking soda
  4. 1 teaspoon Fusion Lime Fresco salt
  5. 1 cup unsalted butter
  6. 1 1/2 cup sugar
  7. 4 large eggs, room temperature
  8. 1/2 cup fresh lime juice
  9. 2 tablespoons lime zest
  10. 2 tablespoons tequila
  11. 2 teaspoons vanilla extract
  12. 1 cup sour cream
For the Tequila-Lime Frosting
  1. 2 cup unsalted butter, at room temperature
  2. 5 ½ cups powdered sugar
  3. 2 tablespoon lime juice
  4. 3-5 tablespoons tequila (to taste)
  5. Pinch of Lime Fresco Salt
  1. Preheat oven to 350F.
  2. Line tin with liners.
  3. In a large bowl, whisk the flour, baking powder, baking soda and the salt.
  4. Mix well and then set aside for later use.
  5. In the bowl of an electric mixer on medium-high, beat the butter and sugar together until it is pale, light and fluffy (should take approximately 5 minutes)
  6. Reduce the speed to medium and add the eggs one at a time until thoroughly combined
  7. Add the lime juice, zest, tequila and vanilla extract and continue mixing until combined (it might look slightly curdled but don’t worry it will all blend it: KEEP MIXING!)
  8. Reduce the mixer speed to low and slowly add half the flour mixture until just blended.
  9. Add the sour cream and mix until just blended.
  10. Slowly add the remaining flour mixture and be sure to scrape down the sides of the bowl as necessary.
  11. Divide the batter between the muffin cups.
  12. Bake for approximately 18 minutes or until slightly golden and a toothpick shows only moist crumbs attached. (I rotate the pans at the halfway point)
  13. Allow the cupcakes to cool in the pans for 10 minutes then removed to a cooling rack.
  14. Set aside to cool completely before frosting them.
For the Tequila-Lime Frosting
  1. Whip the butter on medium-high speed of an electric mixer for about 5 minutes.
  2. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
  3. Give it a mix on medium speed for about 30 seconds.
  4. Add the lime juice, tequila (to taste) 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.
  5. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
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Beth Morden

About the Author: Beth Morden

Beth is Sr. Copywriter for SaltWorks with an affinity for food, photography, and far away places. When she’s not writing, she’s stalking our social media channels or sneaking a moment to peruse her favorite food blogs.

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