Delicious Vegan Margarita Cupcakes Recipe
Hey there, fellow bakers! Are you in search of a new, exciting recipe to try out? Look no further than these vegan, mucho margarita cupcakes! Trust me, you won’t be able to resist their tangy lime flavor and subtle tequila kick.
But wait – I know what you might be thinking. Vegan cupcakes?? I assure you, these are just as indulgent and delicious as any traditional cake. Plus, they’re dairy-free which means more people can enjoy them!
I stumbled upon this recipe while searching for fun dessert ideas for my friends’ cinco de mayo party. But why limit yourself to just one day of the year to enjoy these cupcakes? They’re perfect for a summer afternoon treat or even as a unique birthday dessert.
So let’s get ready to whip up some crowd-pleasing, mouth-watering mucho margarita cupcakes that are guaranteed to take your taste buds on a mini vacation to Mexico.
Why You’ll Love This Recipe
Listen up, fellow bakers! I have got a recipe that is sure to take your taste buds on an exhilarating ride: Mucho Margarita Cupcakes. And guess what? They’re vegan too! You know what that means – you can indulge in these tasty treats without any dairy or animal products.
First and foremost, let’s talk about the flavors. We all know and love margaritas – the sweet yet tangy combination that tantalizes our taste buds. Imagine taking that classic drink and baking it into a fluffy cupcake – yes, you heard that right. These Mucho Margarita Cupcakes are inspired by the classic drink and infused with lime juice, making them perfectly sweet and zesty.
But wait, there’s more. These cupcakes are also incredibly easy to make. With just a few simple ingredients and some basic baking tools, you can whip up a batch of these beauties in no time. Plus, they don’t require any fancy techniques or hard-to-find ingredients – everything you need can be found at your local grocery store.
Not only are these cupcakes delicious and easy to make, but they also cater to different dietary needs. Vegans rejoice! You don’t have to miss out on the cupcake fun anymore. With this recipe, you can enjoy a tasty treat that aligns with your dietary restrictions.
Finally, these cupcakes are perfect for any occasion. Whether you’re celebrating Cinco de Mayo, St. Patrick’s Day, or just want to impress your friends with your baking skills, Mucho Margarita Cupcakes have got your back. Plus, they’re small enough to grab and go – perfect for picnics or office parties.
So what are you waiting for? Give this recipe a try and see why Mucho Margarita Cupcakes take the vegan cupcake world by storm – with their tangy lime flavor and fluffy texture they’ll leave you wanting more!
Ingredient List
Here are the ingredients you will need to prepare your Mucho Margarita Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse or kosher salt
- 3/4 cup soy milk
- 1/4 cup canola oil
- Zest of 1 lime, freshly grated
- Juice of 1 lime, freshly squeezed
- 2 tbsp tequila (for a non-alcoholic version, substitute lime juice)
For the frosting, you will need:
- 1/2 cup margarine, at room temperature
- 3 cups confectioners’ sugar
- Zest of 1 lime, freshly grated
- Juice of 1 lime, freshly squeezed
Make sure to have all the ingredients ready before starting with the recipe. Many of these items might already be in your pantry such as all-purpose flour and granulated sugar. Others might require a trip to the grocery store such as tequila and soy milk. Double check your pantry before going to the store to avoid any unnecessary trips.
The Recipe How-To
Now that you know why these cupcakes are so fantastic, let’s get baking! This recipe is perfect for those who want to enjoy a delicious and indulgent treat without any animal products. Here’s how to make Mucho Margarita Cupcakes (Vegan) Recipe:
Ingredients
- 1 and ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- 2 tsp of baking powder
- ½ tsp of baking soda
- ½ tsp of kosher salt
- ¾ cup of soy milk (or any other plant-based milk)
- Juice and zest of one lime (freshly squeezed and grated)
- 2 tbsp of canola oil (or any other neutral-tasting oil)
- 1 tsp of vanilla
- ½ cup of dairy-free margarine
For the Icing:
- 3 cups of confectioners’ sugar
- Juice and zest of one lime (freshly squeezed and grated)
- 2 tbsp of dairy-free margarine
- 2 tbsp of tequila (optional)
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
- In another bowl, beat together the juice and zest of one lime, soy milk, canola oil, and vanilla using an electric mixer until well combined.
- Add the dry ingredients to the wet mixture in increments and mix until just combined.
- Pour the batter into each cupcake liner until it’s about three-quarters full.
- Bake for around 20 to 25 minutes, or until the tops turn lightly golden brown, and a toothpick you insert comes out clean.
- Allow them to cool completely on a wire rack before adding the frosting.
To Make the Frosting:
- In a medium bowl or stand mixer, beat together dairy-free margarine with powdered sugar until fully combined.
- Add tequila (if using) and continue beating until smooth.
- Finally, add in your desired amount of freshly squeezed lime juice (one lime approx) as well as lime zest (grated from half a lime) until incorporated.
There you go! These scrumptious vegan mucho margarita cupcakes are delightfully fluffy and have a refreshing tangy flavor that only lime can offer without being too overpowering. It’s like sipping on a margarita but in cupcake form! Perfect way to throw an eccentric Cinco de Mayo celebration or St.Patrick’s Day party at your place this year!
Enjoy your indulgent vegan treats!
Substitutions and Variations
It’s always great to experiment with new flavors and ingredients in the kitchen, so I’ve got some ideas for you to shake things up with these mucho margarita cupcakes. Feeling creative? Here are some substitutions and variations to try:
– Tequila: For a non-alcoholic version, simply omit the tequila! You could also try adding in a different type of alcohol like rum or vodka.
– Lime: Don’t have any fresh limes on hand? You can substitute lime juice and zest with lemon or orange!
– Soy Milk: If you’re not a fan of soy milk or have an allergy, you can substitute it with any other plant-based milk like almond or coconut.
– Margarine: Swap out margarine for any vegan butter or oil of your choice.
– Flour: To make these cupcakes gluten-free, swap all-purpose flour for a 1:1 gluten-free flour blend.
– Frosting: While the confectioners’ sugar frosting is delicious, feel free to experiment with different frosting flavors. Try cream cheese frosting, chocolate ganache or even pistachio rosewater for a unique twist.
You can also play around with the presentation by adding edible glitter, sprinkles or sliced fruit. The possibilities are endless when it comes to cupcakes! So go ahead and get creative – maybe you’ll discover a new favorite combination.
Serving and Pairing
These vegan mucho margarita cupcakes are not only perfect for satisfying your sweet tooth cravings but are also a delightful addition to any fiesta or gathering. Their brilliant lime flavor mixed with a hint of tequila will transport you to a tropical paradise, even on the grayest days. The fluffy texture and delicate sweetness make them ideal not only for dessert but also as an afternoon treat.
To complement these cupcakes, serve them with more tangy and savory dishes such as guacamole, tacos, or chips and salsa. The earthiness of beans and the spiciness of hot sauce make an excellent pairing that balances the sweetness of the cupcakes. Alternatively, they can be served with a refreshing summery fruit platter or simply topped with whipped cream or chopped berries.
To extend these treats to celebrations such as Cinco de Mayo or St. Patrick’s Day, decorate them with some vibrant green frosting or add some chocolate sprinkles to match the colors of the festivities.
This recipe is incredibly versatile and pairs well with many other flavors, so feel free to get creative! Whichever way you choose to savor your mucho margarita cupcakes, they will surely be an exquisite addition to your table.
Make-Ahead, Storing and Reheating
Hey there, folks. Now, we know how much you love these vegan Mucho Margarita Cupcakes. And if you’re anything like me, you’ll want to have a batch ready to go at all times. That’s why we’re here to give you some tips on make-ahead, storing and reheating these divine treats.
First things first, let’s talk about make-ahead. You can easily prepare the batter for these cupcakes in advance and store them in your refrigerator or freezer until you’re ready to bake them. Simply place the muffin tin with the cupcake liners on top of a baking sheet and pour the batter into them. Once done, wrap the entire muffin tin tightly with plastic wrap and freeze until the batter has solidified. Then, transfer the frozen batter to an airtight container and store it in your freezer for up to three months.
When it comes time to bake them up, preheat your oven to 350°F (175°C) and line your muffin pan with cupcake liners. Then take out as many cupcake portions as you need and fill each liner with equal parts of the batter. Bake in the preheated oven for around 20 minutes or until your cupcakes are golden brown and spring back when lightly touched.
Now let’s move onto storing your cupcakes. If you have any leftover cakes that haven’t already been devoured (I see you), they can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. However, we don’t think they would last that long!
Last but not least, let’s talk about reheating. If you need that freshly baked taste but don’t necessarily want to whip up a new batch, simply warm your cupcakes in your microwave or oven before serving. Just pop them into the microwave for about 10 seconds or reheat them in the oven at 350°F (175°C) for a few minutes until they reach your desired temperature.
That’s it from us! Follow these tips and enjoy these vegan Mucho Margarita Cupcakes anytime without any hassle!
Tips for Perfect Results
Bakers, I know your game. You want your cupcakes to rise with pride, and for the frosting to be a perfect, tangy complement to the fluffy mug cake hiding underneath. Fear not, my comrades in baking arms, for I have some tips that will ensure your mucho margarita cupcakes turn out flawlessly every time.
First and foremost, make sure that all of your ingredients are at room temperature before you start whipping up your batter. Cold ingredients don’t cooperate well when they’re mixed together and result in unevenly-textured sweets. Letting ingredients sit out before baking helps create a more uniform product.
Our recipe calls for soymilk, but any plant-based milk would do. However, avoid using flavored or sweetened milk, since these could change the taste of the final product. When mixing in the milk and lime juice mixture, make sure to add it slowly so you do not curdle the soy milk.
Try baking your cupcakes at an oven temperature of 350 degrees Fahrenheit for optimal results. If you’re unsure about your oven’s reliability or have had trouble with similar recipes before, consider purchasing an oven thermometer to monitor exact temperatures.
Using freshly squeezed lime juice and zest makes all the difference. This is not a time to skimp on quality–don’t use pre-packaged juice or bottled zest since it loses its potency compared to freshly grated lime peel. Trust me – it’s worth taking that extra step for a pure lime flavor.
Finally, when it’s time to frost your cupcakes, make sure they are completely cool first. Also make sure the frosting is whipped for longer than usual to give it extra volume since dairy-free margarine doesn’t give as much lift as traditional butter. Once frosted, garnish with lime wedges and coarse salt for decoration.
Follow these tips and trust me; you’ll end up with mucho margarita cupcakes that will blow everyone’s socks off – both vegans and non-vegans alike!
Bottom Line
Alright folks, there you have it, the recipe for Mucho Margarita Cupcakes – vegan style! I know it might seem a little unconventional to pair tequila with cupcakes, but I promise you won’t regret it. The combination of tangy lime juice and zesty lime zest makes for the perfect complement to the sweet fluffy cakes.
Plus, the fact that they’re vegan and dairy-free means that everyone can enjoy them, no matter their dietary restrictions. Don’t just take my word for it though, try out this recipe for yourself and see how delicious plant-based baking can be.
So go ahead, whip up a batch of these bad boys and indulge in a little fiesta with every bite. Whether you’re celebrating Cinco de Mayo or just looking to make any day a little bit sweeter, these Mucho Margarita Cupcakes are sure to dazzle your taste buds and satisfy your cravings.
Mucho Margarita Cupcakes (Vegan) Recipe
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)
Instructions
- Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
- Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
- Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
- 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.
- Transfer cupcakes to a cooling ratck and cook completely before frosting.
- 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.
- 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.
- Spread icing on the cupckaes spreading all the way to the edges.
- Roll the outer edge of the cupcakes in the sugar crystals.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.