Gluten-Free Margarita Cupcakes: A Twist on an Award-Winning Favorite
Looking for a delicious gluten-free treat that brings a bit of festive fun to your baking? Look no further than these Gluten-Free Margarita Cupcakes! An adaptation of the award-winning margarita cupcakes I created at Sweet Kitchen & Bar in Worcester, these cupcakes became a judge favorite when I competed on the Food Network’s Cupcake Wars. With a hint of lime, a tequila-lime syrup, and a margarita buttercream frosting, these cupcakes are sure to be a hit at any gathering.
A Gluten-Free Twist on a Classic
For those of you who loved my margarita cupcakes on Cupcake Wars, this gluten-free version maintains all of the fresh, zesty flavors of the original. The cupcakes themselves are light, airy, and bursting with lime zest. Before they’re topped with a rich margarita buttercream, they are brushed with a tequila-lime syrup that gives them an irresistible boozy kick.
The finishing touch? A sugar rim and a sprinkle of sea salt, adding just the right amount of crunch and a perfect contrast to the sweetness of the frosting. These cupcakes are truly a celebration in every bite!
Why You’ll Love These Cupcakes
Gluten-Free: No need to miss out on this tasty treat because of gluten restrictions! These margarita cupcakes are made with a gluten-free flour blend, so everyone can indulge.
Award-Winning Recipe: This recipe has been tested and perfected, gaining recognition as a judge favorite on Cupcake Wars. You can trust that this flavor combination is a winner.
Perfect for Parties: Whether you’re celebrating Cinco de Mayo, hosting a summer BBQ, or just craving a fun treat, these cupcakes are sure to impress.
These Gluten-Free Margarita Cupcakes are the perfect combination of sweet, salty, and a little bit of boozy fun. Whether you’re a fan of Cupcake Wars or just love a good margarita, these cupcakes will bring joy to every bite. Bake up a batch, and don’t forget to enjoy them with a refreshing margarita on the side!
More Gluten-Free Margarita Cupcake Tips
For more tips I recommend checking out the How2Heroes video I filmed 11 years ago at Sweet, where I demonstrate the step-by-step process for making these cupcakes. It’s a great way to learn the techniques that made them a fan favorite!
Watch the How2Heroes Video for the full tutorial and tips on making these cupcakes perfectly.
Perfect for Your Gluten-Free Baking Collection
If you’re looking for more gluten-free recipes to add to your baking repertoire, be sure to check out my other gluten-free dessert recipes! From cupcakes to cookies to decadent cakes, I’ve got plenty of options that will satisfy your sweet tooth and no one will know they are gluten-free.
For more recipes, tips, and baking inspiration, sign up for my newsletter and stay up to date with everything gluten-free and delicious.
Margarita Cupcakes
Equipment
- stand or hand mixer
- portion scoop
- squeeze bottle
- jumbo muffin tin
- muffin liners
Ingredients
For the Cupcakes
- 200 g 1:1 gluten free flour blend
- 200 g sugar
- 1½ tsp baking powder
- ½ tsp salt
- 112 g 1 stick unsalted butter, very soft can sub plant based
- 150 g Greek yogurt or sour cream can sub vegan
- 50 g egg (1 lg)
- 30-40 g egg yolk (2 lg)
- 1 tsp vanilla extract
- 1 tsp lime zest
For the Buttercream Frosting
- 112 g 1 sticks unsalted butter, room temperature
- 112 g shortening
- 450 g confectioners. sugar (1 pound bag)
- 15 g gold tequila
- 15 g lime juice
- 2 tsp lime zest
Tequila Lime Syrup - equal parts of each ingredient:
- 35 g simple syrup *equal parts sugar and water, heated on stove until sugar dissolves and then cooled to room temperature - see note
- 35 g tequila
- 35 g lime juice
Garnish
- sanding sugar
- sea salt
- lime slices or candied/jelly lime slices
Instructions
- Adjust oven rack to middle and preheat the oven to 350 degrees
- Whisk together the flour, sugar, baking powder, and salt
- Add the soft butter, sour cream, eggs, vanilla and lime and beat the wet ingredients into the dry at medium speed until smooth, about 30 seconds. Scrape down the bowl to make sure all of the flour is incorporated
- Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes
- Let cool for 30 minutes to 1 hour before frosting
- Make the Frosting
- Beat the butter and Crisco together until smooth, add the sugar and beat until smooth and creamy (about 10 minutes)
- Scrape down the bowl and add the tequila, lime juice and zest. Beat until smooth and creamy
- Fill & Frost
- Poke a small hole in each cupcake top and add brush or drizzle with the tequila lime syrup
- Add frosting to a pastry bag. Don't overfill. Start with the center hole and fill with frosting, then frost each cupcake top
- Rim cupcake edges with the sanding sugar
- Sprinkle a few grains of sea salt on each cupcake and enjoy!
Nice bright and refreshing flavor. Definitely making these again! Really fast to make.