Ingredients
Equipment
Method
Make the lime cupcakes
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, then set aside for batter prep.
- Whisk all-purpose flour, baking powder, and salt together in a mixing bowl until evenly distributed, about 30 seconds.
- Beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once if needed.
- Add eggs one at a time, beating well after each addition until the batter looks smooth.
- Alternate adding the flour mixture and the sour cream mixture (sour cream mixed with fresh lime juice, lime zest, tequila or lime juice, and vanilla extract), beginning and ending with flour.
- Stir just until the batter is combined and no dry streaks remain, then portion evenly among the cupcake liners.
- Bake at 350°F for 16 to 18 minutes, until a toothpick comes out clean.
- Cool the cupcakes completely on a rack, then rest them for 30 minutes before frosting so the tops firm up.
Make the tequila-lime frosting and finish
- For frosting, beat softened cream cheese and softened butter until smooth and creamy, about 1 to 2 minutes.
- Add powdered sugar and mix until thick, then add fresh lime juice and tequila or lime juice and beat until pipeable.
- Pipe the frosting onto the cooled cupcakes in a swirl, covering the top evenly.
- Dip the top edge of each frosted cupcake in coarse salt so a visible salt rim forms.
- Garnish each cupcake with a lime slice right on top for the margarita finish.
Notes
Pro tip: if your frosting feels soft, chill it for 10 minutes before piping so the swirls hold their shape. Store cupcakes in an airtight container in the fridge for up to 4 days; for best texture, bring to room temperature 20 to 30 minutes before serving. Freezing: freeze unfrosted cupcakes up to 2 months, then thaw and frost. For a lighter option, swap half the butter in the frosting with full-fat Greek yogurt and add a little extra powdered sugar to maintain a thick, pipeable consistency.