Coconut Lime Margarita Cupcakes

Coconut Lime Margarita Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 24

Cooling Time: 26

Total Time: 1

Servings: cupcakes

Calories: 461kcal

Author: Emily

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!

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Equipment

Ingredients

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 (see substitution below)
1 tablespoon freshly squeezed lime juice
1 tablespoon lime zest

Coconut Tequila Frosting

1 cup vegetable shortening (you can use butter if desired)
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)

Instructions

Coconut Lime Margarita Cupcakes

Preheat the oven to 325°F and prepare a cupcake pan with 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 tablespoon 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, ⅓ 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.
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.
Place the frosting in a piping bag fitted with a decorating tip and frost the cupcakes once they have cooled.

Notes

Store these cupcakes in a sealable container in the fridge for 3-4 days.
If you have leftover frosting, you can freeze it in a freezer-safe container for up to 3 months.
If you don't have or can't find coconut tequila, you can substitute 1 tablespoon of regular tequila and 1 teaspoon of coconut extract. I would recommend using silver tequila, however, you can use any tequila you like.
If you do not want to use vegetable shortening in the frosting, you can easily substitute butter in its place. Use the same amount as indicated in the recipe card, just ensure it is at room temperature before mixing.

Nutrition