Looking for a fun and flavorful dessert that’s perfect for any party or celebration? These Margarita Dairy-Free Cupcakes are the perfect treat! Packed with lime zest, lime juice, and a splash of tequila, these cupcakes are a delicious, gluten-free indulgence that offers the tangy, refreshing taste of a classic margarita. The fluffy cake is topped with a rich, dairy-free buttercream frosting that’s perfect for anyone following a dairy-free, vegan, or gluten-free diet. These easy-to-make cupcakes are ideal for birthday parties, summer events, or fiesta-themed gatherings. Whether you’re craving a margarita-inspired dessert or need a crowd-pleasing option for your next celebration, these cupcakes will hit the spot!

Ingredients
For the Cupcakes:
- 1 ½ cups Gluten-Free 1:1 Flour
- 2 teaspoons Baking Powder
- ⅓ teaspoon Salt
- ¼ teaspoon Baking Soda
- ½ cup Almond Milk (plus 3 tablespoons at room temperature)
- 1 tablespoon White Vinegar
- 1 tablespoon Lime Juice
- 1 teaspoon Lime Zest
- 2 large Eggs (room temperature)
- ½ stick Dairy-Free Butter
- ¼ cup Vegetable Oil
- 1 cup Sugar
- 2 teaspoons Vanilla Extract
For the Margarita Frosting:
- 1 stick Dairy-Free Butter
- 1 tablespoon Tequila
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ½ tablespoon Lime Juice
- 1 teaspoon Almond Milk
- Pinch of Salt
Instructions
Make the Cupcakes:
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Line your cupcake pans with cupcake liners. This recipe makes 16 cupcakes.
- Prepare Almond Milk Mixture: In a bowl, add the almond milk and vinegar. Stir together and let sit for about 5 minutes until the mixture begins to curdle.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, add half of the sugar and dairy-free butter. Beat on high speed for 90 seconds until light and fluffy. Add the remaining sugar and vegetable oil, and mix for 20 seconds on medium-high speed.
- Add Eggs & Vanilla: Add the eggs and vanilla extract, and mix until the eggs are just incorporated into the batter.
- Add Dry Ingredients & Wet Ingredients: Add half of the dry ingredients to the wet mixture and mix until combined. Pour in the almond milk mixture, lime juice, and lime zest, and mix for 10-15 seconds until fully incorporated. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Use a cookie scoop or measuring cup to fill the cupcake liners about ⅔ full.
- Bake the Cupcakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Make the Margarita Frosting:
- Beat the Butter: In a bowl, beat the dairy-free butter on high speed until creamy and slightly fluffy.
- Add Powdered Sugar: Turn the mixer to low speed and gradually add 1 cup of powdered sugar. Increase the speed back to high as the sugar incorporates.
- Add Remaining Ingredients: Add the second cup of powdered sugar, vanilla extract, lime juice, almond milk, and a pinch of salt. Mix on high for 2-3 minutes until smooth and creamy.
- Pipe the Frosting: Transfer the frosting to a piping bag and pipe onto your cooled cupcakes.
Garnish & Serve:
- Add Tequila: Pour tequila into a shot glass. Using a pipette, fill it with tequila by squeezing, placing the tip in the shot glass, and releasing to draw in the liquid.
- Fill Cupcakes: Insert the pipette into the frosted cupcakes and release the tequila into each one.
- Serve & Enjoy: Cheers! Enjoy your festive margarita-flavored cupcakes!
Why You’ll Love This Recipe
- Dairy-Free Delight: These cupcakes are entirely dairy-free, perfect for those with lactose intolerance or following a dairy-free lifestyle.
- Margarita-Inspired Flavor: They capture the tangy, refreshing taste of margaritas with the addition of lime juice, lime zest, and a splash of tequila.
- Gluten-Free Option: Made with gluten-free flour, these cupcakes can be enjoyed by those with gluten sensitivities.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe perfect for bakers of all skill levels.
Tips
- Let the Cupcakes Cool Completely: Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Don’t Overmix the Batter: Overmixing can make the cupcakes dense. Mix until just combined for light, fluffy results.
- Use Room Temperature Ingredients: To ensure the best texture, use room temperature eggs, milk, and butter.
Variations and Substitutions
- Make It Alcohol-Free: If you prefer to avoid alcohol, simply leave out the tequila in the frosting and pipette. You can substitute with a bit of lime extract or just use a simple lime-flavored buttercream.
- Swap the Lime: You can use lemon for a different citrus twist, though lime is the traditional flavor for margaritas.
- Cupcake Frosting: If you prefer a different frosting, you can opt for coconut whipped cream or a vegan cream cheese frosting for a unique flavor.
FAQs
Can I make the cupcakes ahead of time?
Yes! These cupcakes can be baked ahead of time. Store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. Frost them after thawing.
Can I use regular flour instead of gluten-free flour?
Yes, if you’re not following a gluten-free diet, you can swap in regular all-purpose flour in place of the gluten-free flour.
Serving Suggestions
- Perfect for Parties: These Margarita Dairy-Free Cupcakes are perfect for birthday parties, summer celebrations, or fiesta-themed events.
- Pair with Margaritas: For an extra festive touch, serve these cupcakes with a chilled margarita or a lime-infused cocktail.
- Garnish with Lime: For an extra pop of color, garnish with lime wedges or lime zest on top of the frosting.
These dairy-free margarita cupcakes are the perfect blend of lime, tequila, and light sweetness, making them a fun and delicious treat for any occasion!
Margarita Dairy-Free Cupcakes Recipe
16
servings10
minutes20
minutesIngredients
For the Cupcakes:
1 ½ cups Gluten-Free 1:1 Flour
2 teaspoons Baking Powder
⅓ teaspoon Salt
¼ teaspoon Baking Soda
½ cup Almond Milk (plus 3 tablespoons at room temperature)
1 tablespoon White Vinegar
1 tablespoon Lime Juice
1 teaspoon Lime Zest
2 large Eggs (room temperature)
½ stick Dairy-Free Butter
¼ cup Vegetable Oil
1 cup Sugar
2 teaspoons Vanilla Extract
For the Margarita Frosting:
1 stick Dairy-Free Butter
1 tablespoon Tequila
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
½ tablespoon Lime Juice
1 teaspoon Almond Milk
Pinch of Salt
Directions
- Make the Cupcakes:
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Line your cupcake pans with cupcake liners. This recipe makes 16 cupcakes.
- Prepare Almond Milk Mixture: In a bowl, add the almond milk and vinegar. Stir together and let sit for about 5 minutes until the mixture begins to curdle.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, add half of the sugar and dairy-free butter. Beat on high speed for 90 seconds until light and fluffy. Add the remaining sugar and vegetable oil, and mix for 20 seconds on medium-high speed.
- Add Eggs & Vanilla: Add the eggs and vanilla extract, and mix until the eggs are just incorporated into the batter.
- Add Dry Ingredients & Wet Ingredients: Add half of the dry ingredients to the wet mixture and mix until combined. Pour in the almond milk mixture, lime juice, and lime zest, and mix for 10-15 seconds until fully incorporated. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Use a cookie scoop or measuring cup to fill the cupcake liners about ⅔ full.
- Bake the Cupcakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Make the Margarita Frosting:
- Beat the Butter: In a bowl, beat the dairy-free butter on high speed until creamy and slightly fluffy.
- Add Powdered Sugar: Turn the mixer to low speed and gradually add 1 cup of powdered sugar. Increase the speed back to high as the sugar incorporates.
- Add Remaining Ingredients: Add the second cup of powdered sugar, vanilla extract, lime juice, almond milk, and a pinch of salt. Mix on high for 2-3 minutes until smooth and creamy.
- Pipe the Frosting: Transfer the frosting to a piping bag and pipe onto your cooled cupcakes.
- Garnish & Serve:
- Add Tequila: Pour tequila into a shot glass. Using a pipette, fill it with tequila by squeezing, placing the tip in the shot glass, and releasing to draw in the liquid.
- Fill Cupcakes: Insert the pipette into the frosted cupcakes and release the tequila into each one.
- Serve & Enjoy: Cheers! Enjoy your festive margarita-flavored cupcakes!
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