Margarita Cupcakes - Booze Cupcakes 1

The only thing better than sitting on the beach in Mexico sipping a margarita is sitting in the hot tub at home, sipping a margarita!

These cupcakes are a really fun dessert to serve at a BBQ or theme party. I know that there are a ton of delicious versions out there, but these are the first ones I have ever tried and they were fantastic! 

I love lemon and lime desserts, so I think that contributed to how addicting I found these cupcakes. Sneaking a little tequila in with my breakfast cupcake didn't hurt either.

These have a fantastic lime flavour and would be great with or without the addition of tequila.

This recipe is originally from Vegan Cupcakes Take Over the World, but I ran out of soy milk at 1 cup and so I used 1% milk as well and they turned out great!

This recipe makes 24 Margarita Cupcakes.

Margarita Cupcakes

• 1/2 cup fresh lime juice
• 3 tsp lime zest
• 2 cups soy milk (or regular milk)
• 1/2 cup canola oil
• 3 tbsp tequila
• 1 tsp vanilla
• 1 1/2 cups sugar
• 2 2/3 cups flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

1. Preheat the oven to 350F and line your muffin tins with paper liners
2. In a large bowl mix together the lime juice, lime zest, soy milk, canola oil, tequila, vanilla, and sugar
3.  In a second bowl, whisk together the flour, baking soda, baking powder and salt
4. Pour the dry ingredients in with the wet and mix well
5. Fill 24 muffing cups, and bake for 18 - 22 minutes (or until a toothpick comes out clean when inserted)
6. Let cool completely before frosting
7. Frost with Margarita Icing
8. Enjoy!

Margarita Cupcakes

• 1/2 cup butter or margarine, room temperature
• 2 tbsp milk
• 3 tbsp lime juice
• 1 tbsp lime zest
• 1 tbsp tequila
• 4 - 5 cups icing sugar
• pinch salt

1. Beat together the butter, milk, lime juice, lime zest and tequila
2. Mix in the icing sugar 1 cup at a time, beating on high
3. Add the pinch of salt, and beat until smooth
4. Ice cooled margarita cupcakes
5. Enjoy!