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A margarita cupcake inside a margarita glass next to a glass of frozen margarita with lime
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3.75 from 4 votes

Berry Margarita Cupcakes Recipe

Berry Margarita Cupcakes Recipe: A fun summer cupcake filled with delicious margarita flavors and Bacardi Mixers and topped with sensational berry buttercream.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 370kcal

Ingredients

For the Cupcakes:

  • 2/3 cup vegetable oi
  • 1/3 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 tsp baking soda
  • 1 1/4 cup sour cream
  • cup Frozen BACARDI® Mixers Margarita flavor
  • 1 1/2 teaspoons tequila or freshly squeezed lime juice
  • 1 1/2 teaspoons fresh lime juice
  • 1 tablespoon grated lime zest

For the Buttercream:

  • ½ cup mixed blackberries and strawberries
  • 1 cup unsalted butter room temperature
  • 3 ½ cups confectioner’s sugar
  • ½ teaspoon pure vanilla extract
  • Pinch salt
  • Optional: sugar crystals for decoration

Instructions

For the Cupcakes:

  • Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
  • In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
  • Lastly, add sour cream, Frozen Margarita flavor, tequila, lime juice, lime zest, and scrape down sides and mix until just combined and turn off mixer.
  • Evenly pour batter into prepared muffin pan liners filing three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely to room temperature before adding any frosting.

For the buttercream icing:

  • Add berries to a food processor or heavy duty blender and blend until smooth puree develops. Set aside.
  • Add butter to bowl of your stand mixer on low speed. Slowly add in confectioner's sugar. Once incorporated, turn mixer up to medium high speed.
  • Add in vanilla extract and salt.
  • Lastly, add 2-3 tablespoons of puree to the buttercream and mix until fluffy and smooth.
  • Pipe buttercream on cooled cupcakes and garnish with sugar crystals if desired.

Notes

Store your Margarita Cupcakes in an airtight container at room temperature for up to two days. If you need to keep them longer, they can be refrigerated for up to a week, but make sure to bring them back to room temperature before serving for the best flavor and texture. Keep in mind, the refrigerator might alter the consistency of the frosting slightly, but they'll still be delicious!

Nutrition

Calories: 370kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 105mg | Potassium: 37mg | Sugar: 39g | Vitamin A: 575IU | Vitamin C: 1.3mg | Calcium: 14mg | Iron: 0.3mg