Strawberry Margarita Cupcakes Recipe


box Betty Crocker™ SuperMoist™ white cake mix
cup bottled strawberry margarita or daiquiri mix
cup vegetable oil
cup tequila
egg whites or whole eggs


cup shortening
cup butter, softened
box (1 lb) powdered sugar (4 cups)
to 3 tablespoons bottled strawberry margarita or daiquiri mix


12 slices lime, each cut in half


  • 1Heat 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.
  • 2In 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.
  • 3Bake 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.
  • 4In 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.
  • 5Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with lime slices.

Expert Tips

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.

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