Margarita Cupcakes
Vegan margarita cupcakes with a tequila lime cupcake base, pale green tequila lime buttercream, and a rim of coarse green sugar that mimics a salted margarita glass. From Vegan Cupcakes Take Over The World. Perfect for Cinco de Mayo, bachelorette parties, or any adult celebration.
Ingredients
For the cupcakes:
- ¼ cup freshly squeezed lime juice
- 1½ teaspoons finely grated lime zest
- 1 cup unsweetened soy milk or preferred vegan milk
- ¼ cup canola oil or other neutral oil
- 2 tablespoons tequila silver or blanco
- ½ teaspoon vanilla extract
- ¾ cup granulated sugar
- 1⅓ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the margarita icing:
- ¼ cup vegan butter softened
- 1 tablespoon soy milk or rice milk
- 3 tablespoons fresh lime juice
- 1 tablespoon tequila
- Tiniest drop of green food coloring optional
- 2 cups confectioners' sugar sifted
- Generous pinch to ⅛ teaspoon kosher salt optional
For decorating:
- About ½ cup coarse green sanding sugar or rainbow
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Spray lightly with non-stick cooking spray.
- In a large bowl, whisk together the lime juice, lime zest, soy milk, canola oil, tequila, vanilla, and sugar.
- Sift in the dry ingredients: flour, baking soda, baking powder, and salt. Mix until the batter is smooth.
- Fill the cupcake liners three-quarters of the way full. Bake 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Letting them rest for an hour or two helps the flavor develop.
Make the margarita icing:
- In a small bowl, blend the vegan butter with a fork until soft and fluffy. Stir in the soy milk, lime juice, tequila, and food coloring if using. You want just a pale green tint, lighter than mint green.
- Sift in 2 cups confectioners' sugar and blend (an electric mixer on low speed helps here) until creamy and smooth. If it's too liquidy, sift in another tablespoon or two of confectioners' sugar until the texture is thick but spreadable.
- Stir in the salt if using. Refrigerate until ready to use.
Assemble:
- Pour the coarse green sanding sugar onto a small plate.
- Spread the icing on each cooled cupcake, going all the way to the edges.
- Gently roll the outer edge and tops of the cupcakes through the sugar so the rim gets coated.
Tried this recipe?Let us know how it was!
