Margarita Cupcakes

I’m not quite ready for summer to be over, so I needed to make one last summertime cupcake before I started on autumn inspired treats. The margarita cupcake has been done a million times over, but this one definitely has a little more of a tequila kick.


Makes 12 cupcakes.

Cupcake Batter:

  • ¼  cup freshly squeezed lime juice
  • 1 ½  teaspoon finely grated lime zest
  • ½  cup soy milk
  • ½ cup margarita mix (the kind with tequila already mixed in)
  • ¼  cup oil
  • 2 tablespoons tequila
  • ½ teaspoon vanilla extract
  • ¾ cup sugar
  • 1 1/3 cup flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt



Cupcake Batter:

Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.


Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18-20 minutes. Let cool.

Poke a bunch of holes in the top of each cup­cake with a tooth­pick. Then spoon the margarita mix over the top, more or less depend­ing on how strong you want the cupcakes. This gives it a sugary glaze and a higher alcohol content!


  • ½  cup vegan margarine, softened
  • 2 ½  cups powdered sugar, sifted
  • 4 tablespoons margarita mix
  • 1 tablespoon tequila
  • ½ teaspoon vanilla extract
  • course salt

Beat the mar­garine until fluffy. Add the sugar and beat for about 3 more min­utes. Add the margarita mix, tequila,  and vanilla extract and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes, sprinkle with salt, garnish with a lime wedge, and pretend you’re on the beach!