Strawberry Margarita Cupcakes


Nothing is more cute to me than a feminine pink cupcake. These are spiked with tequila and taste just like strawberry margaritas.

strawberry cupcakes

This recipe was developed for

margarita cupcakes

recipe photo

Yield: Serves 4

Strawberry Margarita Cupcakes

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for the cupcakes:
1 box Betty Crocker® SuperMoist® white cake mix
1 cup bottled strawberry margarita or daiquiri mix
1/3 cup vegetable oil
1/4 cup tequila
3 egg whites or whole eggs

for the frosting:
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
2 to 3 tablespoons bottled strawberry margarita or daiquiri mix

12 slices lime, each cut in half


Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 1 tablespoon of the margarita mix; beat until blended. Add enough of the remaining 1 to 2 tablespoons margarita mix, 1 teaspoon at a time, beating until frosting is light and fluffy.

Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.


To make virgin margarita cupcakes, replace the tequila with 1/4 cup more margarita mix, which is nonalcoholic. Some brands may be labeled daiquiri and margarita mix.

To make the frosting boozy, substitute 1 tablespoon tequila for 1 tablespoon of margarita mix.

If you don’t have a decorating bag and tip, spoon frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  5 Responses to “Strawberry Margarita Cupcakes”

  1. Tracy — December 16, 2013 @ 5:59 pm

    Ok I don’t want to add tequila what else can I use

    • Angie McGowan — December 18, 2013 @ 10:39 am

      replace with milk

  2. Debby — January 14, 2015 @ 10:54 am

    If I wanted to make this as a cake instead of cupcakes do you have any idea how long it should bake? I was hoping when I looked on your site you may have had that alternate here which wasn’t in the cupcake book where I found your recipe.

    Thank you!

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