Zesty Gluten-Free Dairy-Free Margarita Cupcakes That’ll Wow Your Taste Buds

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.