Margarita Cupcakes with Salted Tequila Frosting

Margarita Cupcakes with Salted Tequila Frosting

Margarita Cupcakes with Salted Tequila Frosting make the PERFECT dessert for Cinco de Mayo, taco Tuesday, ladies night and more! This dairy free recipe, which makes SIX cupcakes, tastes like its boozy namesake. Lime zest and lime juice add tartness to the batter. Once baked, decorate with salty-sweet tequila frosting, then serve. Moist and flavorful, Margarita Cupcakes with Salted Tequila Icing are sure to be a winner at your next get-together!

Prep Time 10

Cook Time 13

Total Time 23

Servings cupcakes

Calories 231kcal

Ingredients

Margarita Cupcakes

2 egg whites
¼ cup granulated sugar
3 tablespoons coconut oil melted
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lime juice freshly squeezed
Zest of 1 lime
1 oz. silver tequila
½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt

Salted Tequila Frosting

1 cup powdered sugar
½ oz. silver tequila
½ oz. water
1 teaspoon kosher salt

Instructions

Make the Cupcakes

Preheat the oven to 350°F. Place six cupcake liners in a cupcake pan, spray lightly with nonstick baking spray, then set aside.
In a large bowl, whisk together the egg whites and granulated sugar.
Measure in the coconut oil, vanilla extract, lime zest, lime juice and tequila. Whisk until all the wet ingredients are combined.
Add the flour, baking powder and salt to the bowl, and whisk until the ingredients are combined and smooth. (The batter will be very liquidy, so don’t be discouraged.)
Measure the batter evenly into the prepared cupcake liners, filling each about ¾ of the way full.
Bake for 12-15 minutes, or until an inserted toothpick comes out clean.
Let the cupcakes cool and come to room temperature before icing. (This should take 30 or so minutes, depending on how warm your kitchen is.)

Make the Frosting

In a large glass bowl, combine the powdered sugar and salt. Whisk together until combined, then pour in the tequila.
Whisk until the mixture is smooth. (It will be relatively thick.)
Transfer the frosting into a decorating bag or a plastic bag for decorating, then when the cupcakes have completely cooled, frost them.
Zest additional lime zest over the tops of the cupcakes, and serve!

Notes

How to store: Store in the refrigerator for 2-3 days. If baking the cupcakes early, wait to make the frosting just before serving.

Originally, this recipe called for an ounce of tequila in the frosting. If you'd like yours super boozy, do that! If you're into a milder tequila taste, do ½ oz. tequila and ½ oz. water.

To make these cupcakes completely kid-friendly: Swap the tequila with water. While the tequila in the cupcakes will bake out, I understand not wanting to use tequila in something you're planning to serve kids. The water swap works in both the frosting and the cupcake. You can also use freshly squeezed lime juice in place of the tequila if you want extra lime kick!

Nutrition