Margarita Cupcakes

Margarita Cupcakes

Margarita Cupcakes

From The Hungry Student Easy Baking.

Margarita cupcakes

Makes approximately 12 cupcakes or 18 fairy cakes


  • 115g / ½ cup butter
  • 225g/ 1 ¼ cups caster sugar
  • Zest of 2 limes, finely grated
  • 2 large eggs
  • 175g/ 1 and a generous 1/3 cups self raising flour
  • 2 tsp. lime juice
  • 2 tsp. tequila
  • 2 tsp. Cointreau


1)   Preheat the oven to 170C Fan/ 325F/ Gas Mark 3.

2)   Get your cake tins ready and line them with cake cases ready to go and set aside

3)   In a large mixing bowl, add the butter, sugar and lime zest and cream together until light and fluffy. This may take a little longer than usual as there is a lot of sugar in this recipe.

4)   Whisk the eggs together in a small bowl, and add them to the butter and sugar mixture a little at a time. Beat in well after each addition

5)   Sieve the flour into the bowl and gently fold in, followed by the lime juice, tequila and Cointreau, and mix gently to form a smooth batter

6)   Spoon the mixture into cake cases. If you are frosting your cupcakes, make sure that you only fill your cake cases to about half way up the cases, otherwise the cakes will be too tall to frost easily

7)   Bake in the oven for 20-25 minutes for cupcakes and 15-20 minutes for fairy cakes

8)   Once baked, the cakes should be a nice light brown on top. Allow them to cool fully before frosting.

Make a margarita frosting by adapting my vanilla buttercream recipe. Simply substitute the milk with ¼ tsp lime juice, 1 tsp tequila and 1 tsp Cointreau. Follow the recipe exactly whilst making these substitutions. Ice the cupcakes, sprinkle with a little grated lime zest.