Tequila and cupcakes go hand in hand, right? Well, they do in these Coconut Lime Margarita Cupcakes anyway!
These boozy cupcakes are simple vanilla cupcakes gone wild. They’re infused with fresh lime juice, packed with coconut shreds, brushed with tequila, topped with a Tequila Lime Buttercream Frosting and rimmed with sea salt.
The cakes are light, fluffy, spongy, bright, lime-y and delicious. They’re brushed with silver tequila after baking so that just enough tequila gets soaked in without overpowering the flavor or messing with the baking process.
The frosting is thick, creamy, delicious and perfectly boozy. The salted rim adds random, delicious bites of salty-sweet and the lime zest adds the perfect final touch to these tangy, sweet cupcakes.
There’s a distinct, yet subtle, tequila flavor throughout; just enough to make you feel like you’re sippin’ on a margarita on a warm, sunny day.
So, if you like margaritas, or boozy cupcakes in general, you will love these!
Coconut Lime Margarita Cupcakes (V/GF)
These boozy cupcakes are simple vanilla cupcakes gone wild. They're infused with fresh lime juice, packed with coconut shreds, brushed with tequila, topped with a Tequila Lime Buttercream Frosting and rimmed with sea salt.
- 1 1/2 cups powdered beet sugar *see notes
- 1/2 cup vegan butter (I use Earth Balance)
- 1 1/2 tsp lime juice
- 1 1/2 tsp silver tequila
- 1 tsp vanilla extract
- Sea salt for garnishing (optional)
- Lime slices/zest for garnishing (optional)
- 1 cup gluten free all-purpose flour
- 2/3 cup almond flour
- 5 tbsp unsweetened coconut shreds
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup beet sugar
- 1/2 cup coconut oil
- 1 flax-egg *see notes
- 1/2 cup fresh lime juice
- 1/2 cup full fat coconut milk or cream
- 1 tsp vanilla extract
- 2 tbsp silver tequila (for brushing tops of cupcakes)
Start by making the frosting. With an electric mixer, beat together the butter and sugar until smooth, then add in the lime juice, tequila and vanilla extract. Beat until smooth and creamy. Set aside at room temperature until ready for use. (This frosting is great fresh but best after a day of making it. I recommend making it the day before if you can!)
Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
In a medium bowl, mix together both flours, coconut shreds, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat the beet sugar and coconut oil together until smooth. Whisk in the flax-egg, lime juice, coconut milk and vanilla extract until combined.
Slowly mix the dry ingredients into the wet ingredients until fully combined.
Fill cupcake liners with the cupcake batter 2/3 of the way full.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cupcake should be golden and the edges should turn golden brown. They should be firm, yet bounce back a little when you touch them. Mine are perfect at 27 minutes.
Once baked, brush each cupcake with a little tequila. The tequila will absorb into the cupcakes, giving them a slightly tequila taste.
Allow cupcakes to cool completely before frosting. 10. Once cool, frost the cupcakes and garnish the edges of the frosting with sea salt and top the frosting with lime zest.
Enjoy! Store leftovers at room temperature for up to 3-4 days.
- For the powder beet sugar, simply process or blend beet sugar with 1 ½ tbsp of cornstarch until it becomes a powder-like texture. This will take about 5 or so minutes. You can also use regular powdered sugar for this recipe and it will still be great!
- To make flax eggs, whisk together 1 tbsp of ground flax seeds and 2 tbsp of water and let sit for 5-10 minutes