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    Home » Recipes » Vegan

    Margarita Cupcakes

    September 14, 2020 by LaKita 10 Comments

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    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe

    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

    LaKita Anderson
    These vegan Margarita Cupcakes are made using simple ingredients and also include an easy homemade frosting.
    4.70 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 493 kcal

    Ingredients
      

    • Cupcake
    • ¾ cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup vegan butter, softened
    • ½ cup granulated sugar
    • 1 flax egg (1 Tablespoon flax meal + 2.5 Tablespoons water) or egg replacement
    • 1 teaspoon vanilla extract
    • ¼ cup non-dairy milk (soy, oat, or almond)
    • 1 small lime, juice and zest
    • 1 tablespoon tequila (optional)
    • Frosting
    • ½ cup vegan butter, softened
    • 2 cups powdered sugar
    • 2 tablespoons tequila
    • ½ 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 ½ tablespoons of water. Once the mixture has been combined, set aside to allow it time to thicken.
    • In a small bowl, whisk together the ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
    • Using an electric mixer on medium-high, mix the butter until it is smooth, add in the ½ 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 ¼ 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 ½ cup butter, 2 cups powdered sugar, 2 tablespoons tequila, ½ teaspoon vanilla extract, and be sure to mix on low speed until the frosting comes together and is smooth.

    Nutrition

    Calories: 493kcalCarbohydrates: 69gProtein: 2gFat: 22gSaturated Fat: 4gCholesterol: 1mgSodium: 279mgPotassium: 98mgFiber: 1gSugar: 56gVitamin A: 39IUVitamin C: 1mgCalcium: 45mgIron: 1mg

    *All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Keyword margarita cupcakes
    Tried this recipe?Mention @SimplyLaKita or tag #SimplyLakita

    hand holding piece of margarita cupcake over small white plate

    Need a few more cupcake recipes? Try these:

    • Red Velvet Cupcakes
    • Vanilla Cupcakes for Two
    • Chocolate Coconut Cupcakes

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


    More Vegan

    • Vegan Cinnamon Rolls
    • Spicy Chickpeas
    • Iced Oatmeal Cookies
    • Chickpea 'Tuna' Salad

    Reader Interactions

    Comments

    1. 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
    2. Sonya

      September 05, 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 05, 2016 at 7:10 pm

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

        Reply
    3. 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.

        Reply
    4. sandy tracey

      June 18, 2021 at 6:05 pm

      5 stars
      Wow, these were great!!! I Just made a batch of these( I made mini cupcakes) a couple days ago for my husband and I and they were very tasty. Tomorrow I'm making another batch for a father's day event and I'm making them again.
      Thank you sooooo much!

      Reply
      • LaKita

        June 22, 2021 at 5:28 pm

        Thank you so much Sandy! So happy to hear that you enjoyed this recipe!

        Reply
    5. Nancy

      May 06, 2022 at 4:09 pm

      I made these for a work Cinco de Mayo event and they were a HUGE hit with everyone- all non vegans. So moist and a great and fun combination of flavors. Yum!

      Reply
      • LaKita

        May 09, 2022 at 8:42 pm

        So happy to hear it was a success at work, thank you Nancy!

        Reply

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    Hi, I'm LaKita, a food blogger living in Northwest/Panhandle Florida. I love creating and sharing recipes that are simple to make and comforting to eat. Follow me for more delicious recipes.

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