Mucho Margarita Cupcakes (Vegan) Recipe

Name: Mucho Margarita Cupcakes (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1/4 cup lime juice, freshly squeezed; 1 1/2 teaspoons lime zest, freshly grated; 1 cup soymilk; 1/4 cup canola oil; 2 tablespoons tequila; 1/2 teaspoon vanilla; 3/4 cup granulated sugar; 1 1/3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Icing; 1/4 cup margarine; 1 tablespoon soymilk; 3 tablespoons lime juice; 1 tablespoon tequila; tiny drop green food coloring; 2 - 2 1/2 cups confectioners' sugar; 1 pinch kosher salt or 1 pinch coarse salt; 1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

Servings: persons

Cupcakes
1/4 cup lime juice, freshly squeezed
1 1/2 teaspoons lime zest, freshly grated
1 cup soymilk
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing
1/4 cup margarine
1 tablespoon soymilk
3 tablespoons lime juice
1 tablespoon tequila
tiny drop green food coloring
2 - 2 1/2 cups confectioners' sugar
1 pinch kosher salt or 1 pinch coarse salt
1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

1
Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
2
Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
3
Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
4
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.
5
Transfer cupcakes to a cooling ratck and cook completely before frosting.
6
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.
7
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.
8
Spread icing on the cupckaes spreading all the way to the edges.
9
Roll the outer edge of the cupcakes in the sugar crystals.

764

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cupcakes, 1/4 cup lime juice, freshly squeezed, 1 1/2 teaspoons lime zest, freshly grated, 1 cup soymilk, and more.

Yes, Mucho Margarita Cupcakes (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mucho Margarita Cupcakes (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions