Tequila-Infused Margarita Cupcakes

Tequilla infused Margarita Cupcakes on a festive napkin
Kristina Vanni
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 24 servings

One of our must-have kitchen Items is the "shot top" cupcake infusers from Wilton. With the catchphrase "Cupcakes are my Cocktails," how can you go wrong?

Wilton has found a way to add a shot of fun to your cupcakes. The key is the "shot top." All you have to do is snip the end, fill with your favorite booze and then squeeze it into your cupcake. Think about it—the possibilities are endless. Chocolate cupcakes with a burst of red wine, New Year's Eve cupcakes with a hint of Champagne or even lemon drop cupcakes with an extra shot of vodka. (Of course, you could always use the 'Shot Top' infusers to add nonalcoholic boosts of flavor as well with fruit juice.) 

This recipe is perfect for an upcoming Cinco de Mayo gathering. The cupcakes are prepared with margarita mix, and there is a hint of tequila in the icing. The cupcakes are then infused with an extra boost of tequila to really get the party started. Even the sugar edging around the cupcakes mimic the salted rim around a margarita glass. Garnish with a lime wedge on top and enjoy.


  • For Cupcakes:
  • 1 (16.5 oz.) box cake mix (white)
  • 1 (10 oz.) can Margarita mix (frozen concentrate, thawed)
  • 3 egg whites
  • 2 tbsp. vegetable oil
  • 1 tbsp. lime zest
  • For Icing:
  • 1/2 cup vegetable shortening (solid)
  • 1/2 cup butter (softened)
  • 1/2 tsp. lime zest (plus additional for garnish)
  • 4 cups confectioners' sugar
  • 2 tbsp. Tequila
  • Garnish: sugar (green sanding for sprinkling on edge of cupcakes)
  • Extra Shot Infusion:
  • 1 1/2 cups Tequila
  • 24 Wilton Shot Tops Infusers

Steps to Make It

  1. Preheat oven to 350 F.  Prepare the muffin tin by lining with baking cups.

  2. In the mixing bowl of a stand mixer, combine cake mix, margarita mix, egg whites, oil and lime zest. Blend on low for 30 seconds then medium for 2 minutes.

  3. Spoon batter into baking cups, filling about 2/3 full.

  4. Bake 22 to 24 minutes or until a toothpick inserted comes out clean.

  5. Cool in pans for 5 minutes and then remove from pans and cool completely before frosting.

  6. For icing, beat shortening, butter and lime zest with mixer until smooth.

  7. Gradually add sugar 1 cup at a time, beating well after each addition.

  8. Add tequila and beat until light and fluffy.

  9. Spread icing onto cupcakes. Sprinkle green sanding sugar around the edge of the cupcakes and garnish with additional lime zest. 

  10. Cut a small opening at the tip of the Shot Tops Infuser. Place the cut opening into the tequila and squeeze the top to fill. Insert the cut end into the cupcakes. When ready to eat, squeeze the top of Shot Tops Infuser again to infuse cake with tequila.

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