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coconut margarita cupcake 2

Coconut Lime Margarita Cupcakes

These boozy Coconut Lime Margarita Cupcakes have coconut tequila in the cake and the frosting! If you like coconut and margaritas, you've gotta try these!
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 24 minutes
Cooling Time: 26 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Calories: 461kcal
Author: EmilyFabulous



Coconut Lime Margarita Cupcakes

  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, room temp
  • ½ cup milk, room temp
  • 1 large egg, room temp
  • ¼ teaspoon coconut extract
  • 1 tablespoon 1800 Coconut Tequila
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon lime zest

Coconut Tequila Frosting

  • 1 cup vegetable shortening  (you can use butter but the shortening helps with structure and less butter flavor)
  • 2 tablespoons 1800 Coconut Tequila
  • ¼ teaspoon coconut extract
  • 1 teaspoon freshly squeezed lime juice
  • 4 cups confectioners powdered sugar
  • 3 tablespoons milk
  • 3-4 drops green food coloring
  • lime zest for garnish
  • toasted coconut for garnish (optional)


Coconut Lime Margarita Cupcakes

  • Preheat the oven to 325°F and prepare a cupcake pan with liners.
    cupcake pan with cupcakes liners
  • Place the softened butter and sugar in the bowl of a mixer and beat together until creamed, about 4-5 minutes. While the butter is mixing (if using a stand mixer), sift the flour, baking powder, and salt together into a separate mixing bowl.
  • Once the butter and sugar have become light and fluffy, add the egg, milk, coconut extract, and tequila and continue mixing. Zest the lime and then juice it. Measure 1 tbsp lime juice and lime zest and add to the butter mixture and combine. Save the rest of the juice and zest for the frosting.
  • Add the flour mixture to the butter mixture, 1/3 at a time, and mix in by hand using a spatula or spoon until just mixed in. Do not overmix or your cupcakes will be dense.
  • Scoop the batter into the prepared liners and bake for 22-24 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack. Once the cupcakes have fully cooled, frost, garnish, and enjoy!

Coconut Tequila Frosting

  • Add the shortening, tequila, coconut extract, and lime juice to a stand mixer or mixing bowl and beat until combined.
    rice krispie treats pressed into a pan
  • Add 2 cups of the powdered sugar and mix in completely. Add 2 tablespoons of milk and fully incorporate. Add the remaining powdered sugar, milk, and food coloring and beat until smooth.
    coconut margarita cupcake


Serving: 1frosted cupcake | Calories: 461kcal | Carbohydrates: 61.9g | Protein: 2.1g | Fat: 20.9g | Saturated Fat: 6.3g | Cholesterol: 22mg | Sodium: 64mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 52g | Calcium: 50mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.