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Margarita Cupcakes Recipe


They?re the toast of the party! Margarita Cupcakes include real Margarita Mix and lime zest in the batter to really kick up your dessert.
Makes: 24 cupcakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350° F. Line standard muffin pan with baking cups.

Step 2

In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.

Step 3

Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.

Step 4

Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 5

Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.

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Ingredients

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white cake mix

1 pkg (18.25 ounces) white cake mix ((no pudding in the mix))

frozen Margarita mix

1 can (10 ounces) frozen Margarita mix (thawed (undiluted))

egg whites

3 egg whites

vegetable oil

2 tablespoons vegetable oil

lime zest

1 tablespoon lime zest (grated)

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Margarita Cupcakes is rated 4.8 out of 5 by 10.
Rated 5 out of 5 by from I have made this recipe several times and it always gets rave reviews. It has a great tangy, yet light flavor. I've made it as cupcakes and also as a cake using the ribbon pan. I typically use the basic buttercream recipe, at a thin consistency, but substitute lime juice for the water and tint with a few drops of Kelly Green coloring. Then I roll the edge of the iced cupcakes in light green sugar sprinkles to give the effect of a rimmed margarita glass. I've also substituted strawberry daiquiri mix for the lime margarita mix and used a strawberry flavored icing. It also was well received.
Date published: 2010-12-02
Rated 5 out of 5 by from These were SOO good! I was soo impressed with them. They were light & fluffy... I topped them with the lime buttercream. I 'borrowed' an idea from someone else & put in a cut bendy straw, & a gummy lime candy. They were a HUGE hit. I was happy to see that this recipe ACTUALLY made 24 cupcakes! I used the duncan hines brand (this might be wilton recommended, I am not sure- but there was a reference to it, on the box.??).
Date published: 2011-06-28
Rated 5 out of 5 by from This is a wonderful recipe and a great way to incorporate a little lime flavor into a cupcake. I actually baked it as a cake and it turned out perfectly. I use this recipe when I have a group of adults who may not want chocolate cake. It has a great punch of flavor and is still sweet.
Date published: 2010-11-30
Rated 5 out of 5 by from I first tried this recipe the way it was. I thought the cupcakes were a little dry so I tried using a cake mix with pudding in the mix. I felt the cupcakes were alot better using that cake mix. I have also used this cake battter in a regular cake pan and it works out great.
Date published: 2010-11-30
Rated 4 out of 5 by from I haven't made these yet but they sound perfect to serve when it's my turn to host "girls night" The recipe sounds delicious and I think doctoring the cake mix could not be any easier. I love the idea posted earlier about rolling the edges in sugar!
Date published: 2011-08-27
Rated 5 out of 5 by from Loved them. Never made cupcakes before--very simple..the only time consuming part is the lime zest...and that's not too bad. Everyone at work loved them. I also used the key lime frosting on top--yum yum!
Date published: 2011-02-12
Rated 5 out of 5 by from I love these cupcakes and so does everyone else when I have made them. I used them at my wedding. I rimmed the edge, added a small gummy lime wedge, and inserted a snipped bendy straw. They were a hit.
Date published: 2010-12-03
Rated 5 out of 5 by from These were really good. Got rave reviews from all the tasters. I made mini cupcakes, and garnished the frosting with lime zest. Really cute!
Date published: 2010-11-29
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