Mucho Margarita Cupcakes (Vegan)

"Another fun recipe from Vegan Cupcakes Take Over the World."
photo by magpie diner photo by magpie diner
photo by magpie diner
photo by rtrainer24 photo by rtrainer24
photo by molinda85 photo by molinda85
photo by miranda photo by miranda
photo by lashannamasala photo by lashannamasala
Ready In:
12 cupcakes




  • Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  • Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  • Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
  • Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
  • Transfer cupcakes to a cooling ratck and cook completely before frosting.
  • Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
  • Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
  • Spread icing on the cupckaes spreading all the way to the edges.
  • Roll the outer edge of the cupcakes in the sugar crystals.

Questions & Replies

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  1. And we have a winner....I made 4 different types of cupcakes today, these are definitely my favourite, (but then I love all things citrus so no big surprise there). I just excluded the tequila since it's technically a kids party (ha!), and they're lovely. The only thing missing was the drop of green food colouring, although I think the white icing is really pretty. Be careful you don't eat all the icing before it's time to ice the cakes. That may have been my downfall....I piped on the icing and could have used about 1/2 a batch more. Thanks Ms Bindy!
  2. I have more of a question....was the batter supposed to be very very thin?.....I actually added about another 1/2 Cup of flour to batter since it appeared so watery. I did not have soy milk, so I used almond milk instead...cupcakes came out very gummy...perhaps I mixed too much, but recipe did not say not to. Sorry, did not like these at all.
  3. LOVE these! I only made half the recipe (no girl needs to have 12 cupcakes sitting in her apartment staring at her to eat them), nixed the tequila/green food coloring (didn't have either on hand), and used whole wheat pastry flour. These are definitely my new favorite. I also added a raspberry on top for looks. So scrumptious (especially the frosting)...I'll have to only make them for special occasions or I'll be eating them all the time;)
  4. I love these cupcakes. I usually cut the icing recipe in half though because I end up with a lot left over and should not be eating icing from the bowl.
  5. I made these for a friend's birthday with a few substitutions - milk for soymilk, and a splash of extra lime juice instead of tequila - with very good results. The half batch I made turned out extremely well, although the inside of the cupcake was a little bit dense. The lime flavor came through rather strongly in the batter, so I balanced it out with a vanilla buttercream, but I was probably being overcautious. I took the opportunity to have a bit of fun with my cake decorating supplies. In the end, it tasted just like summer, although it was February outside. Great recipe!
    • Review photo by rtrainer24


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