“These lively tasting cupcakes are full of the flavor of the Southwest's favorite drink -- except no alcohol! This is a large recipe and comes from the people at Wilton. Unfrosted cupcakes freeze well.”
1hr 3mins
24 cupcakes

Ingredients Nutrition

  • Cake
  • 517.37 g package white cake mix (no pudding in mix)
  • 283.49 g can frozen margarita mix, thawed (undiluted)
  • 3 egg whites
  • 29.58 ml vegetable oil
  • 14.79 ml finely grated lime zest
  • Icing
  • 396.89 g package icing, mix (use creamy white buttercream)
  • 4.92 ml fresh lime juice
  • 9.85 ml finely grated lime zest
  • Garnish
  • strawberry
  • lime twist


  1. Line the cups of a 12-cavity muffin pan with liners. Preheat oven to 350 degree F.
  2. In a large bowl combine the cake mix, thawed margarita mix, egg whites and vegetable oil with a mixer and beat until well blended. Stir in the lime zest.
  3. Fill muffin cups 2/3s full; you will use half the batter. Bake 22-24 minutes. Remove when a toothpick inserted in center comes out clean. Remove from oven and cool 5-8 minutes. Remove from pan and complete cooling.
  4. Line the cups of the muffin pan again with liners. Repeat filling the liners with remaining batter. Bake and cool as above.
  5. To make the icing: prepare icing mix according to package directions, stirring in the lime juice and zest.

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