Gluten-Free Margarita Cupcakes

Gluten Free Dairy Free Margarita Cupcakes Recipe

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! You know 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 flour blend, you can make your own home version with this recipe here. You can use your favorite gluten free flour blend. If it doesn’t have xanthan gum, add ¾ teaspoon. I used Wholesome Sweeteners Organic Sugar in the cupcakes and their powdered sugar in the frosting – just FYI, Wholesome Sweeteners powdered sugar is also corn free! Please, please, please, use fresh lime juice and zest the limes before you squeeze them. My favorite shortening is Spectrum Organics – I actually prefer frosting made with it over butter and I don’t have to be dairy free.

Gluten-Free-Margarita-CupcakesRecipe

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Gluten-Free Margarita Cupcakes
Gluten Free Dairy Free Margarita Cupcakes Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 497 kcal
Author: Carol Kicinski
Ingredients
Margarita 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
  • 1 ½ 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 Wholesome Sweeteners organic sugar
  • 2 large eggs at room temperature
  • 1 lime zested
  • 2 tablespoons tequila
Margarita Frosting
  • 1 cup organic shortening
  • 2 tablespoons tequila
  • ¼ cup lime juice
  • 1 lime zested
  • 3 cups powdered sugar
Garnish
  • Finely grated lime zest
  • 12 thinly sliced lime slices
Instructions
  1. Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
  2. Combine the rice milk with ¼ cup lime juice and vanilla. Let sit for 5 minutes. It may look curdled, that’s ok.
  3. Whisk together the flour, baking powder, salt, and baking soda.
  4. In an electric mixer, fitted with the paddle attachment, cream together the ½ cup shortening with the 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, 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.
  5. While the cupcakes bake and cool, make the frosting.
  6. 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, at little at a time.
  7. Frost the cooled cupcakes and garnish with lime zest and a lime slice.
Nutrition Facts
Gluten Free Dairy Free Margarita Cupcakes Recipe
Amount Per Serving
Calories 497 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 138mg 6%
Potassium 138mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 44g
Protein 3g 6%
Vitamin A 1.5%
Vitamin C 31.2%
Calcium 5.7%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinco de Mayo Corn Free Dairy Free Frosting Gluten-Free Gluten-Free Recipes Lime Margarita Tequila
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  1. Pingback: Resource Guide for Your Gluten Free Cinco De Mayo Celebrations! | Celiac Disease and Gluten Free Diet | Celiac Corner

  2. Alicia Elder
    March 13, 2015

    Please do not mislabel your recipe “stating its Gluten Free”, when its not. For people with Celiac Disease this can cause serious health issues. Key hint* Powdered sugar is not Gluten Free.
    “Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food”-wiki

    1. Carol Kicinski
      April 6, 2015

      Hi Alicia. I used Wholesome Sweeteners Powdered sugar with is totally gluten free. In fact most powdered sugars are gluten free – you just need to read the labels to find which other ones are.I also use 100% gluten free xanthan gum. If you can not tolerate xanthan gum, you can use guar gum instead.

  3. Pingback: Kitchology’s Top 3: Gluten-Free Cupcake Recipes | Your Kitchen, Connected. (tm)

  4. Allison Heck
    June 5, 2015

    Hi there! I was wondering if you could substitute coconut oil for veg shortening in the icing?

    1. Carol Kicinski
      June 9, 2015

      Allison, it won’t really come out the same, but you could use palm shortening as your substitute!
      xo,
      Carol

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  7. KC
    July 24, 2016

    Loved these! I made them for a friend that has a strict diet and normally has a hard time finding desserts that are more than just fruit. I thought they would be expensive to make but I found all the ingredients easily at Kroger. I used the Red Mill bread flour and they came out wonderfully!

  8. Alma
    September 4, 2016

    I made these for a friend’s birthday. He has a casein allergy so cannot have anything dairy. I cannot have gluten. These were so so good. That icing is to die for! Everyone said they just wanted to eat the icing by the spoonful. I was so impressed with this recipe. I’ll definitely be making it again!

    1. Carol Kicinski
      September 6, 2016

      I’m so happy to hear they were a hit Alma!
      Carol

  9. Coconutty
    March 17, 2017

    Hi Carol,

    Can you make this into a cake (vs. Cupcakes)? How long would you bake it for?

  10. Kat
    May 4, 2017

    Would this work if I substituted the shortening for butter in equal amounts?

    1. Carol Kicinski
      May 15, 2017

      yes it should as long as it is solid shortening.

    2. Carol Kicinski
      May 15, 2017

      Sure just use solid shortening.

  11. Jenna
    May 29, 2017

    So yummy! How would you suggest storing?

    1. Carol Kicinski
      August 24, 2017

      Glad you liked them! Cocktails-turned-cupcakes are my fave! Depending on the climate of where you live, I think storing in an airtight container at room temperature for up to 3 days should be fine, or in an airtight container in the fridge for a few days longer.

  12. Cindy Bryan
    August 7, 2017

    To make it alcohol-free, what can be used in place of the tequila?

    1. Carol Kicinski
      August 18, 2017

      Hi Cindy,
      If you want a G-rated, alcohol-free version, feel free to leave the tequila out of the cupcake batter. And for the frosting, add a tablespoon of vanilla instead.

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