There’s something about the tangy lime flavor of a good margarita that just screams summer.
And if you’re like me—always hunting for a treat that’s both indulgent and safe for my gluten-free, dairy-free diet—these cupcakes are a winner.
I whipped these up one afternoon, craving something fresh and citrusy, and they turned out so good I couldn’t keep the recipe to myself.
Light, fluffy, and with just the right amount of zing, they’re perfect for any occasion.
Tips
- Maximize Flavor: Use fresh limes for the juice and zest. It makes a world of difference.
- Substitutions: No coconut oil? Use avocado oil or any neutral oil you have on hand.
- Tequila-Free Frosting: Skip the tequila if you’re serving these to kids or want a more classic lime flavor.
- Vegan Option: Swap the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Serving Suggestions
Serve these cupcakes with a wedge of lime on top or pair them with a refreshing homemade limeade. They’re perfect for summer picnics, birthday parties, or just a Tuesday afternoon treat!
Gluten-Free Dairy-Free Margarita Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light and fluffy gluten-free, dairy-free cupcakes with a zesty lime kick, perfect for any celebration.
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ¾ cup coconut sugar or granulated sugar
- 2 large eggs (or flax eggs for vegan option)
- 1 tbsp lime zest (about 1 large lime)
- ¼ cup fresh lime juice
- ½ cup unsweetened almond milk (or any plant-based milk)
- 1 tsp vanilla extract
For the Frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1 tsp tequila (optional, for an extra kick!)
Instructions
1. Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Whip Up the Wet Ingredients:
In a large bowl, beat the melted coconut oil and sugar until well combined. Add the eggs one at a time, beating after each addition. Stir in the lime zest, lime juice, almond milk, and vanilla extract.
4. Combine and Scoop:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—it’s okay if there are a few lumps. Scoop the batter into the prepared muffin tin, filling each liner about ¾ of the way.
5. Bake:
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
6. Make the Frosting:
In a bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the lime zest, lime juice, and tequila (if using). Beat until fluffy.
7. Frost and Garnish:
Once the cupcakes are completely cool, frost them generously. Garnish with a sprinkle of extra lime zest for that pop of color and extra flavor.
Notes
Use fresh lime for the best flavor. Vegan option included.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg (using flax eggs or vegan butter)
