Vegan

Margarita Cupcakes

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These dairy-free Margarita Cupcakes are made using simple ingredients, tequila, and easy homemade frosting. Decadent and delicious making them the perfect treat!

margarita cupcake on small white plate beside cloth napkin with more in the background

The weather is beginning to cool down just a little and there is an exciting feeling that Fall is looming in the air. Fall is my most favorite time of the year because the weather is mild enough that you can still get away with a thin layer of clothing. You also may begin preparing for the holiday season, and it becomes perfectly okay to indulge in pumpkin everything. I am so ready for fall, summers in Florida are pretty brutal.

This time of year is also exciting because it is still perfectly acceptable to enjoy a good margarita. Especially if it is in the form of a baked good such as a cupcake. This recipe is incredibly delicious and easy to make. Plus tequila is added to the cupcake mixture as well as the frosting, but it is not overpowering in the cupcake at all. 

You are sure to enjoy these cupcakes, so be sure to give them a try!

What ingredients are needed for this margarita cupcake recipe?

ingredients to make margarita cupcakes in small bowls on marble surface

  1. All-purpose flour
  2. Baking powder
  3. Salt
  4. Vegan butter, softened
  5. Granulated sugar
  6. Flax egg or egg replacement 
  7. Vanilla extract
  8. Non-dairy milk (soy or almond)
  9. Lime (juice and zest)
  10. Tequila
  11. Powdered sugar

How to make vegan margarita cupcakes:

Begin the recipe by preheating the oven 350 degrees F. and line a muffin pan with cupcake liners. This recipe will yield 6 cupcakes if you would like 12 cupcakes, simply double the recipe. In a small bowl, make the flax egg by stirring together ground flax meal with water. Once the mixture has been combined, set aside to allow it time to thicken.

small red bowl with ground flax meal and water combined in it.

In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

flour mixture in glass bowl on marble surface

Using an electric mixer on medium-high, mix the butter until it is smooth, add in the granulated sugar, and continue mixing until everything is thoroughly combined. Next mix in the flax egg and vanilla extract. Continue to mix until combined. Switch the mixer to a low speed and add in the milk, lime juice, lime zest, tequila, and blend well until everything comes together.

wet ingredients for margarita cupcakes in mixing bowl

Add in the flour mixture and continue mixing until combined. 

flour mixture added to cupcake mixture in mixing bowl

Pour the cupcake mixture into the prepared muffin pan and place into the oven to bake for 8 to 10 minutes or until a cake tester comes out clean.

cupcake mixture added into muffin pan with liners.

Remove the cupcakes from the oven, allowing them to cool in the pan on a baking rack for a few minutes before removing the cupcakes to cool completely. 

baked cupcakes in muffin pan

Now make the frosting using a medium bowl and electric mixer. Add in the butter, powdered sugar, tequila, vanilla extract, and be sure to mix on low speed until the frosting comes together and is smooth.

frosting mixture for cupcake in mixing bowl

Once the cupcakes have completely cooled, then top them with the frosting and enjoy!

margarita cupcake cut in half on white plate

Can these cupcakes be made without tequila?

The alcohol flavor in these margarita cupcakes is not strong at all, but you may substitute non-dairy milk in the same unit of measure. 

white serving bowl with margarita cupcakes in it next to cloth napkin

Margarita Cupcakes

These vegan Margarita Cupcakes are made using simple ingredients and also include an easy homemade frosting.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: margarita cupcakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 493kcal

Ingredients

  • Cupcake
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1 flax egg (1 Tablespoon flax meal + 2.5 Tablespoons water) or egg replacement
  • 1 teaspoon vanilla extract
  • 1/4 cup non-dairy milk (soy, oat, or almond)
  • 1 small lime, juice and zest
  • 1 tablespoon tequila (optional)
  • Frosting
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons tequila
  • 1/2 teaspoon vanilla extract

Instructions

  • Begin the recipe by preheating the oven 350 degrees F. and line a muffin pan with cupcake liners. This recipe will yield 6 cupcakes if you would like 12 cupcakes, simply double the recipe. In a small bowl, make the flax egg by stirring together 1 tablespoon ground flax meal with 2 1/2 tablespoons of water. Once the mixture has been combined, set aside to allow it time to thicken.
  • In a small bowl, whisk together the 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  • Using an electric mixer on medium-high, mix the butter until it is smooth, add in the 1/2 cup granulated sugar, and continue mixing until everything is thoroughly combined. Next mix in the flax egg and 1 teaspoon vanilla extract. Continue to mix until combined.
  • Switch the mixer to a low speed and add in the 1/4 cup non-dairy milk, lime juice, lime zest, 1 tablepsoon tequila, and blend well until everything comes together.
  • Add in the flour mixture and continue mixing until combined. 
  • Pour the cupcake mixture into the prepared muffin pan and place into the oven to bake for 8 to 10 minutes or until a cake tester comes out clean.
  • Remove the cupcakes from the oven, allowing them to cool in the pan on a baking rack for a five minutes before removing the cupcakes to cool completely. 
  • Now make the frosting using a medium bowl and electric mixer. Add in the 1/2 cup butter, 2 cups powdered sugar, 2 tablespoons tequila, 1/2 teaspoon vanilla extract, and be sure to mix on low speed until the frosting comes together and is smooth.

Nutrition

Calories: 493kcal | Carbohydrates: 69g | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 279mg | Potassium: 98mg | Fiber: 1g | Sugar: 56g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

hand holding piece of margarita cupcake over small white plate

Need a few more cupcake recipes? Try these:

Have any comments, questions, or other delicious ideas for these Margarita Cupcakes? Please share them in the comments below!


6 Comments

  • Reply
    Akaleistar
    August 29, 2016 at 9:06 PM

    How yummy and oh so pretty!

    • Reply
      admin
      August 30, 2016 at 10:00 AM

      Thank you 🙂

  • Reply
    Sonya
    September 5, 2016 at 8:35 AM

    I don’t drink, but I’m sure it would be just as good without the alcohol.

    • Reply
      admin
      September 5, 2016 at 7:10 PM

      You can totally omit the tequila and use water or lime juice instead 😉

  • Reply
    jacklyn
    July 17, 2020 at 12:13 AM

    do you mix wet into dry or dry into wet? Inexperienced baker here and I can’t find this step in the instructions

    • Reply
      LaKita
      July 20, 2020 at 12:47 PM

      Hi Jacklyn! Either is fine. I usually mix the wet into the dry but either way shouldn’t mess up this recipe.

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