Margarita Dairy Free Cupcakes
Say cheers to the summer with these sweet, tangy, and festive Margarita Dairy Free Cupcakes! You will instantly fall in love when you bite into this tender and moist cocktail-inspired confection that comes with the ultimate surprise. You can have your favorite summertime drink, and eat it too!
Servings: 16
Calories: 190kcal
Ingredients
Dry ingredients
- 1 ½ cups Gluten Free 1:1 Flour
- 2 teaspoon Baking Powder
- ⅓ teaspoon salt
- ¼ teaspoon Baking Soda
Wet ingredients
- ½ cup almond milk plus 3 tablespoon almond milk - room temperature
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 large eggs room temperature
- ½ stick dairy free butter
- ¼ cup vegetable oil
- 1 cup sugar
- 2 teaspoon Vanilla Extract
Frosting
- 1 stick dairy free butter
- 1 tablespoon tequila
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ½ tablespoon lime juice
- 1 teaspoon almond milk
- pinch of salt
Instructions
- Preheat your oven to 350 ℉. Line your cupcake pans with cupcake liners and set aside. This recipe makes 16 cupcakes.
- Add the almond milk and vinegar to a bowl and stir together. Allow it to sit for five minutes until it begins to curdle.
- Place all of the dry ingredients in a bowl and stir to combine.
- In a separate bowl add half of the sugar and the butter. Mix on high for 90 seconds.
- Add the remaining sugar and the oil and mix for 20 seconds on medium high. It should be a little light and fluffy.
- Next add in both eggs and the vanilla extract and mix until the eggs are just incorporated.
- Carefully add in half of the dry ingredients and mix until they are just combined.
- Pour in the almond milk mixture and lime juice and zest. Mix for 10-15 seconds until incorporated.
- Finally add the remaining dry ingredients and mix them until they’re just combined into the batter. Be careful not to over mix the batter.
- Use a cookie scoop or measuring cup to fill the cupcake liners ⅔ way full.
- Allow the cupcakes to bake for 15-18 minutes or until a toothpick comes out clean. Allow them to cool completely before frosting.
- To make your margarita buttercream frosting add the room temperature butter to a bowl and mix on high until creamy and slightly fluffy. Turn the mixer to low and carefully add a cup of powdered sugar. You can increase the speed of the mixer as it incorporates back to high.
- Add the second cup of powdered sugar along with the remaining ingredients and mix on high for 2-3 minutes until smooth and creamy.
- Transfer your margarita buttercream to a piping bag and pipe onto your cooled cupcakes.
- Add your tequila to a shot glass. To fill the pipette, pour tequila into a very small bowl. Squeeze the pipette, place the tip into the bowl, release it, and allow it to fill with tequila. Insert into the frosted cupcakes. Cheers!
Notes
Top tips:
- Make sure all of your ingredients are at room temperature including your eggs. This will allow everything to mix together smoothly without over-mixing.
- Always start your mixer on low when adding your powdered sugar to make your buttercream frosting. You want the powdered sugar in the bowl, not all over your counter.
- Use a cookie scoop to make it easy to equally portion out your cake batter. This will allow them to all bake evenly.
- Pick a tequila that you enjoy drinking for this recipe. These are alcohol-infused cupcakes so you want something with great flavor.
- Use organic limes if possible. Much citrus has a waxy coating on the outside to make it more shelf stable both for shipping and also at the store. Since you are using the zest of lime also, organic citrus doesn’t have this coating.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 12mg | Fiber: 1g | Sugar: 28g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg
