Margarita Cupcakes

Makes 12


For the cupcakes

  • 190g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 115g butter, at room temperature
  • 200g granulated sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • Zest of 2 limes
  • 3 tbsp milk

For the Icing

  • 180g butter, at room temperature
  • 400g icing sugar
  • 50ml tequila
  • Juice of 1 lime

To serve


  1. Preheat the oven to 160°C/Gas 3. Line the bun tin with the cupcake cases.
  2. Sift the flour into a medium bowl, stir in the baking powder and salt and set aside.
  3. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, then the flour mixture, and finally the lime zest and milk. Mix until well combined and divide between the cupcake cases, filling each about two-thirds full.
  4. Bake for 15-18 minutes, or until well risen and a skewer inserted in the middle comes out clean. Cool in the pan for 5 minutes, then remove the cupcakes from the tin and allow to cool completely on a wire rack.
  5. To make the icing, beat the butter with an electric hand mixer in a large mixing bowl for 2-3 minutes until soft. Gradually sift in the icing sugar, beating well after each addition. Add the tequila and lime juice, and beat on a medium speed for a further 2-3 minutes until light and fluffy. Spoon the icing into a piping bag with a large round nozzle attached and pipe onto the cupcakes.
  6. Combine the tequila and triple sec. Fill the bottle toppers with this mixture and insert one into the top of each iced cupcake. Sprinkle over the lime zest and garnish with lime slices. When ready to eat, squeeze the topper to infuse the cupcake with tequila and triple sec.