Margarita Cupcakes

Margarita Cupcakes

Chocolate and vanilla are classics for a reason, but that doesn’t mean that you can’t think outside of the box a bit when it comes to cupcakes. And I’m not refering to boxed cake mixes here. I’m talking about using more unusualy flavors, like Cupcake Bakeshop does, to really let cupcakes shine, not just act as pacifiers when we’re in the mood for a little nostalgia.

You have probably never had a margarita cupcake before, let alone heard of one. This recipe comes from Vegan Cupcakes Take Over The World, a book that I recently got to try a few recipes from. Not only are they creative, but they taste great. This batch of cupcakes, for example, was served to a group of omnivores and I didn’t even mention that they were vegan. They were a huge, huge hit. It could have had something to do with the taste of tequila in the outstanding frosting, but even so, there were no complaints about the texture or the flavor of the cake. And yes, I mean this as a complement because anyone who has tried vegan baking will tell you that the flavor is not the problem, it’s the texture. This cupcake has it all – excellent flavor, nice moistness and even crumb, and a great frosting. The lime/tequila flavors really shine.

Because they’re modeled after a cocktail, these are kind of “adult” cupcakes. Make them for a party – how about New Year’s?

Margarita Cupcakes
(from Vegan Cupcakes Take Over The World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.

Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it.

22 comments

  1. Very interesting! I’m working on a piece about cupcakes for Blogher, so this is perfect!

  2. What fun! Great idea for our New Year’s Eve festivities.

  3. Ah Nic, I see what you mean, what a hit on all counts. To me these shout “summer on the patio” … I’m bookmarking for just such an occasion!

  4. Tequila and lime? There’s no way those won’t taste good.

    - Chubbypanda

  5. I think my sweets wants salt on his cupcake rim :)

  6. I tried them with salt and I didn’t really think it worked as well as just sugar did. A small pinch added to the sugar would make a good contrast, but I wouldn’t go with all salt because the cupcakes lack the “burn” of real tequila shots that is needed to carry the salt.

  7. A cupcake after my own heart!! I have to make these immediately.qa

  8. East Meets West Kitchen

    These cupcakes sound really good, and I’m making them tonight. Thanks for another great recipe! Happy New Year to you! – v.

  9. These are awesome! I may flirt with other drinks occasionally, but Margaritas are my favorite cocktail. I’ve been meaning to bake something vegan just to test it out. This icing sounds great. I also love the unique flavors and combinations on cupcake bakeshop. Happy New Year!

  10. Yum. These sound so good. Wish I had tequila!

  11. Acme Instant Food

    Tonight’s dinner will be tacos with a pitcher of cupcakes. You are an inspirational goddess!

  12. Oh my, those cupcakes look absolutely tempting! And what a treat, I can make this for hubby (who’s allergic to wheat, dairy and eggs) and he can actually enjoy it! Thanks for sharing. I’ve got it bookmarked now to try one of these days. – stef of stefoodie.net and bakingdelights.com

  13. these may just be better than my special tequila shooters – yep these are good for company boy will they be surprised

  14. I’ve never heard about Margarita Cupcakes, I’ll feature this on my blog at http://ooolala-cupcakes.blogspot.com. Thanks!

  15. 1/4 butter or nonhydrogenated shortening, softened – is that 1/4 cup or 1/4 stick or 1/4 pound? Thanks so much! I’m excited to make these for Cinco de Mayo!

  16. Hi,

    Where do you get your cupcake cases from?
    I’m from the UK and cant find these type anywhere.

  17. I made theses lasnight followed the recipe the a T..
    but they didnt turn out very good I had to bin them :o( they had the consistancy of dumplings.

  18. Tried these cupcakes & loved them:) These vegan cupcakes would give the normal egg cupcakes a run for their money! Thanks for sharing this wonderful recipe with all of us out here:)

  19. Made these last night for a girls night – they were delicious, and oh so fun to make (tequila shots, anyone?) Make sure you grease the pan’s very well, as they stick to the bottom, and if you line them with paper tins, then they stick to the bottom as well, so watch out for that or take them out gently! Definitely something to try if you’re in to trying new things!

  20. These are AWESOME! I did a “test” batch before quadrupling the recipe for big party. Hubby really liked them and he’s not a dessert/sweets fan at all, but hubby’s friend LOVED THEM, and he’s PICKY EATER! My frosting appeared okay but became runny and looked weird but still tasted fabulous…more work there. Otherwise these will be the perfect finale to my Mexican-themed 50th Bday Bash for 60!

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