>Margarita Cupcakes and Drink Recipes to beat the heat

7 Jul


Due to the recent heat wave, I have been searching for cool, refreshing summer recipes. I came across this recipe for Margarita Cupcakes! Nom nom. Enjoy with a Skinny Girl Margarita (made with Agave) cocktail shaken with fresh lime and ice, or your own concoction. Listed below are some classics to get you started. Let me know how you like the cupcakes, stay cool.


  • 1 c flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick room temp. butter
  • 3/4 c sugar
  • 1 egg
  • 1 tsp vanilla
  • zest of one lime
  • 1/4 c milk
  • 6 tbsp Skinnygirl Margarita (if you want a stronger flavor, add a few more tbsp’s)
  1. Preheat oven to 350.
  2. In bowl, combine first 3 ingredients. Set aside.
  3. Cream butter & sugar until fluffy. Add egg, vanilla & lime zest mix until combined.
  4. Add 1/3 of the dry ingredients followed by the wet ingredients (milk & Skinnygirl Margarita). Incorporate well after each addition. Continue adding dry and wet mixtures until everything is combined together. Do not over beat the mixture.
  5. Divide batter into cupcake pan lined with baking cups filling them 2/3 of the way.
  6. Bake for about 20 minutes or until toothpick comes out clean. Cool for 15 minutes.

Lime Buttercream:

  • 1 stick room temp. butter
  • 2 c powdered sugar
  • juice of one lime
  1. Cream butter & sugar until smooth.
  2. Add lime juice until combined.
  3. Add more sugar if necessary.
  4. Frost those cupcakes and enjoy!

Enjoy with your own original recipe or try one of these Margarita Recipes: 

Gary Regans’ Margarita Recipe
1½ oz Tequila
1 oz Cointreau
½ oz Lime Juice
Dale Degroff’s Margarita Recipe
1½ oz Tequila
1 oz Cointreau
¾ oz Lime Juice
¼-½ Simple Syrup

More recipes and links after the jump

Vegan Version For 24 cupcakes:

  • 1/2 cup freshly squeezed lime juice
  • 1 Tablespoon lime zest
  • 2 cups Cultured Coconut milk (unsweetened)
  • 1/2 cup coconut oil, liquid (place jar in hot water to turn solid coconut oil liquid)
  • 1/4 cup Skinny Girl Margarita
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Sucanat
  • 2 cups Whole wheat pastry flour
  • 2/3 cup oat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  1. Preheat oven to 350 degrees F. Place cupcake liners in muffin pan, lightly spray with coconut oil.
  2. In a large bowl combine lime juice, zest, coconut milk, coconut oil, Skinny Girl Margarita, vanilla and sucanat. Mix until smooth.
  3. In another bowl combine flours, baking soda, baking powder and salt. Add to wet batter and mix until smooth.
  4. Fill each liner three-quarters full and bake for 20 minutes, or until golden. Transfer to cooling rack and cool fully before frosting.
For Margarita Frosting:
  • 1/2 cup EarthBalance vegan margarine, room temperature
  • 2 Tablespoons rice milk, unsweetened
  • 1/8 teaspoon lemon (or lime) extract
  • 1/4 teaspoon sea salt
  • 1/8 cup Skinny Girl Margarita
  • 4 cups powdered evaporated cane sugar
  • 1/4 cup pink granulated sugar (optional)
  1. Beat the margarine until fluffy. Add milk, extract, salt and Skinny Girl Margarita. Slowly beat in the powdered sugar until creamy and smooth.
  2. Frost each cupcake using piping bag and large frosting tip. Place the pink sugar on a plate and carefully press the top of each cupcake into the sugar for an even coating of pink

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