These margarita cupcakes start with a boxed cake mix before being infused with liquor and lime. They’re then topped with a lime buttercream frosting.

If you’re looking for a perfect spring or summer dessert, Margarita Cupcakes are just what you need.

And sprinkles, because cupcakes are just more fun when there are sprinkles involved!

These margarita cupcakes are perfect for Mexican night, a Cinco de Mayo party, or any night you want to add something a little extra fun.

We love the kids, but these cupcakes are not for them!

Can I omit the alcohol?

You can make up the liquid difference of the Grand Marnier and the tequila by adding more margarita mix. You could also try subbing orange juice.

Yield: 24 cupcakes

Margarita Cupcakes

Combine cake mix, egg whites, oil, 1/4 cup tequila, Grand Marnier, and margarita mix. Grate one of your limes and fold the rinds into your batter.
Scoop your cupcake batter into each section of your muffin pan, filling it about 2/3 of the way.
Bake for 20 to 23 minutes or until fully baked (if you poke a toothpick in the middle and it comes out clean, they’re done).
Allow to cool on a rack and start your buttercream frosting: using a stand mixer, on medium speed, beat butter and sugar and slowly add milk. Add more sugar and/or milk to achieve your desired buttercream consistency (we like ours a little bit stiff for decorating purposes). Squeeze in the juice of one lime into your frosting and fold.
Once your cupcakes have cooled, brush a splash of tequila on the top of each one (optional).
Using a piping bag, pipe large dollops of buttercream frosting onto each cupcake. Top off with green sprinkles.
Slice your limes and use them as a cupcake topper.