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strawberry margarita cupcakes on platter

Strawberry Margarita Cupcakes Recipe

Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 15 cupcakes
Calories: 377kcal
Author: Becky Hardin
These strawberry margarita cupcakes are the perfect treat for Cinco de Mayo and summertime. Strawberry cupcakes with boozy lime buttercream frosting.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 2 Cupcake Tin(s)
  • High Powered Blender
  • Hand Mixer or Stand Mixer
  • Piping Tip Set (optional)

Ingredients

Strawberry Cupcakes:

  • 1 pint fresh 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

Strawberry Lime Buttercream:

  • 7 cups powdered sugar
  • 1½ cups unsalted butter room temperature (3 sticks)
  • 50 milliliters strawberry cream liqueur optional**
  • 4 teaspoons lime zest
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice

Decorate:

  • 15 whole fresh strawberries (optional)
  • 2 whole fresh limes thinly sliced (optional)

Instructions

For the Cupcakes:

  • Preheat oven to 350°F. Line 2 (12-count) cupcake tins with paper 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 it 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 fresh strawberries, 1 tablespoon water
    stirring strawberry puree in a glass bowl with a rubber spatula.
  • In a medium bowl, combine the flour, baking powder, and salt. Set aside.
    2⅔ cups all-purpose flour, 1 tablespoon baking powder, 1¼ teaspoons kosher salt
    flour in a glass bowl with a whisk.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high.
    ¾ cup unsalted butter, 1 cup granulated sugar
    creamed butter and sugar in a glass bowl.
  • Add in the cooled strawberry puree and Greek yogurt and mix.
    ½ cup Greek yogurt
    pink batter in a glass bowl.
  • Add in the eggs and mix well.
    4 large eggs
    thinned pink cupcake batter in a glass bowl.
  • Fold in the flour mixture until just incorporated. Do not overmix.
    thick pink strawberry margarita cupcake batter in a glass bowl.
  • Fill each cupcake mold ¾ full with the batter.
    strawberry margarita cupcake batter in the wells of a cupcake tin.
  • 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.
    baked strawberry margarita cupcakes in a cupcake tin.

For the Frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the powdered sugar, unsalted butter, strawberry cream liqueur, lime zest, and salt on the lowest speed, then increase the speed to medium and mix for 1 minute before increasing to high. Let mix on high for at least 3 minutes.
    7 cups powdered sugar, 1½ cups unsalted butter, 50 milliliters strawberry cream liqueur, 4 teaspoons lime zest, 1 teaspoon kosher salt
    powdered sugar, sticks of butter, lime zest, and strawberry liqueur in a stainless mixing bowl.
  • Check the consistency and add lime juice as needed to thin it out. Once you have achieved a good consistency, let it whip for 2 more minutes. 
    2 tablespoons lime juice
    tequila lime buttercream in a mixing bowl.
  • Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. Garnish with strawberries and lime wheels, if desired.
    15 whole fresh strawberries, 2 whole fresh limes

Video

Notes

*You can also use sour cream here.
**I used Tequila Rose brand strawberry cream liqueur for these cupcakes. Any kind of strawberry cream liqueur will work, but I like that this one is tequila-based... it really amps up the margarita flavor!
Tips:
  • Make this recipe easier by starting with a box of strawberry cake mix! Bake up some simple strawberry cupcakes according to package instructions, then top them with the buttercream.
  • 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.
Storage: Store strawberry margarita cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Be sure to check the strawberry and lime garnish for mold before eating after the first day.

Nutrition

Serving: 1cupcake | Calories: 377kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 356mg | Potassium: 139mg | Fiber: 2g | Sugar: 35g | Vitamin A: 357IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 2mg