These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and throughout the summer. Simple to make from scratch and so delicious!
Strawberry Lime Margarita Cupcakes for Cinco de Mayo & Beyond!
There is nothing shy about these strawberry margarita cupcakes!
Moist strawberry cupcakes are topped with a zingy and sweet strawberry tequila lime buttercream for one delicious bite.
They are perfect to serve for Cinco de Mayo, but they are delicious to enjoy all summer long!
Be sure to try my Cinco de Mayo Pinata Cupcakes and Strawberry Macarons too!
Why You’ll Love this Strawberry Margarita Cupcake Recipe:
- Easy: There’s nothing complicated about these bakery style cupcakes. They’re straight forward to make but look so professional!
- Make ahead: These cupcakes can be made ahead, so they are a great option if you are planning to serve them as part of a big spread.
- Great for occasions: These cupcake can be enjoyed anytime of the year, they are great for birthdays and Valentine’s, and won’t look out of place at any summer bridal shower.
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How to Make Margarita Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Make the strawberry puree and allow to cool.
- Mix together the dry ingredients.
- Beat together the butter and sugar. Mix in the strawberry puree and Greek yogurt and then the eggs.
- Mix in the dry ingredients.
- Place the batter in the cupcake molds and bake and let cool.
- Frost the cooled cupcakes and decorate with lime slices and strawberries.
For that bakery-style look, I love to pipe my frosting with a tip, but you can use a plastic bag with the corner cut off, or even just spoon it on. Cut halfway through a lime slice and gently twist it before placing it on top of the buttercream. Place it slightly on one side so that you can place the strawberry next to it. We decorated these cupcakes with the most delicious Strawberry Lime Tequila Buttercream Frosting.
Your frosted strawberry margarita cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. It’s best not to decorate them with the fresh lime and strawberry until the day of serving. The cupcakes by themselves can be stored at room temperature for 2 days or in the refrigerator for up to 4 days. The buttercream can be made up to 1 week ahead of time.
If you want to freeze these cupcakes it’s best to freeze the cakes and the frosting separately and then assemble them before serving. Both the cupcakes and the frosting will keep well for 3 months. Thaw frozen cupcakes and frosting in the refrigerator overnight before decorating.
Recipe Tips and Tricks
- Don’t over mix the batter when you add the flour, it should be just combined. If you over mix the gluten will over develop and you will have chewy cupcakes rather than light and fluffy.
- Allow enough time for the strawberry puree to cool. Don’t add it to the rest of the ingredients if it is still warm.
- Let the cupcakes cool completely before frosting them.
These strawberry margarita cupcakes are so fresh and vibrant, they are quite literally bursting with flavor!
More Cupcake Recipes We Love
- Lemon Cupcakes
- Moscato Cupcakes
- Carrot Cake Cupcakes
- Hot Chocolate Cupcakes
- Mardi Gras Cupcakes
- Black Forest Cupcakes
- Kahlua Cupcakes
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Strawberry Margarita Cupcakes Recipe
Ingredients
- 1 pint strawberries
- 1 tablespoon water
- 2⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1¼ teaspoons kosher salt
- ¾ cup unsalted butter room temperature (1½ sticks)
- 1 cup granulated sugar
- ½ cup Greek yogurt
- 4 large eggs room temperature
For Serving
- Strawberry Tequila Lime buttercream (click for recipe)
- 2 limes sliced, for garnish
- 15 strawberries for garnish
Equipment
- Kitchen Scale (optional)
- 2 Cupcake Tin
- High Powered Blender (click for my favorite)
- Stand Mixer
- Piping Tip Set (optional)
Instructions
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
- Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.1 pint strawberries, 1 tablespoon water
- In a medium bowl, combine flour, baking powder, and salt. Set aside.2⅔ cups all-purpose flour, 1 tablespoon baking powder, 1¼ teaspoons kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.¾ cup unsalted butter, 1 cup granulated sugar, ½ cup Greek yogurt, 4 large eggs
- Fold in the flour mixture until just incorporated. Do not overmix.
- Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
- Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.Strawberry Tequila Lime buttercream, 2 limes, 15 strawberries
Notes
- Don’t over mix the batter when you add the flour, it should be just combined. If you over mix the gluten will over develop and you will have chewy cupcakes rather than light and fluffy.
- Allow enough time for the strawberry puree to cool. Don’t add it to the rest of the ingredients if it is still warm.
- Let the cupcakes cool completely before frosting them.
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