Recipe Image
Carol Kicinski
These delicious margarita cupcakes are not only gluten-free, but they are dairy-free too – making them perfect to share with guests at your next fiesta!

What’s a fiesta without margaritas? Or cupcakes?

Author Byline Image   If there is one holiday I can definitely get behind, it is Cinco de Mayo! A celebration of independence accompanied by Mexican food and margaritas – seriously, what could be better?
   This May 5th you may want to end your celebration with margaritas in another form – cupcakes! I have an obsession with turning cocktails into cupcakes, so it was just a matter of time until I did gluten-free margarita cupcakes.
   These cupcakes are bursting with lime flavor, sweet but not too sweet, and just a little boozy. If you want a G-rated, alcohol-free version, feel free to leave the tequila out, just add a tablespoon of vanilla to the frosting instead. They will be just as good.
   Recipe notes: I used my own gluten-free flour blend, you can make your own home version or you can use your favorite store-bought gluten-free flour blend. If it doesn’t have xanthan gum, add ¾ teaspoon. Please, please, please, use fresh lime juice and zest the limes before you squeeze them. It will make a difference, trust me!
   So cheers to you this Cinco de Mayo – may your fiesta be that much better with these cupcakes on hand!
Gluten-Free & Dairy-Free Margarita Cupcakes
Makes 12
For the Cupcakes:
½ cup rice milk (or dairy free milk of your choice), at room temperature
¼ cup fresh lime juice
1 teaspoon pure vanilla extract
1½ cups plus 2 tablespoons gluten free flour blend (with xanthan gum)
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
½ cup organic shortening
¾ cup sugar
2 large eggs, at room temperature
Zest of 1 lime, finely grated
2 tablespoons tequila

For the Frosting:
1 cup organic shortening
2 tablespoons tequila
¼ cup lime juice
Zest of 1 lime, finely grated
3-3½ cups powdered sugar

For the Garnish:
Finely grated lime zest
12 thinly sliced lime slices
   Preheat oven to 350°F. Line a standard muffin pan with cupcake liners.
   Combine the rice milk with ¼ cup lime juice and the vanilla. Let sit for 5 minutes. It may look curdled, that’s OK.
   Whisk together the flour, baking powder, salt, and baking soda.
   In an electric mixer fitted with the paddle attachment, cream together ½ cup shortening with ¾ cup sugar. Beat in the eggs, one at a time, mixing well after each addition. Beat in the lime zest. Turn the mixer to low, add half the flour mixture, the milk mixture, then the rest of the flour, Mix just until combined. With a spatula, scrape the sides and bottom of the bowl and make sure the batter is well combined. Divide the batter among the prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Brush the tops of the cupcakes with tequila if desired. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
   While the cupcakes bake and cool, make the frosting.
   In a mixer preferably fitted with a whisk attachment, beat together the shortening, 2 tablespoons tequila, lime juice, and lime zest. Add 3 cups powdered sugar and beat, starting at low speed then raising to medium-high until smooth and the consistency of buttercream. If too soft, add more powdered sugar, a little at a time.
   Frost the cooled cupcakes and garnish with lime zest and a lime slice.