Margarita Mini Cakes

Margarita Mini Cakes | The Blonde Buckeye

Happy Cinco de Mayo! I love making ‘themed’ desserts, and since we had a little double-dinner-date with some friends last night, I made these Margarita Mini Cakes. Since I don’t want to get my unborn child tipsy, I left out the tequila. But I added it to the recipe as an option, just in case you wanted some. I think they’re delicious either way!

Margarita Mini Cakes | The Blonde Buckeye

Since last year I went big with a giant Margarita Sugar Cookie, this year I did the opposite and made mini cakes (even smaller than my Mini Chocolate Strawberry Cake). They’re, first of all, so cute! They have a super light, vanilla-lime cake topped with a fluffy lime frosting. And of course, they are the perfect individual portions. Since we were so full from tacos, I made half of them single stacks and the other half double stacks. It’s just nice to have options.

Margarita Mini Cakes | The Blonde BuckeyeMargarita Mini Cakes | The Blonde Buckeye

Margarita Mini Cakes
Makes 10-20 mini cakes (depending on size)
  • CAKE:
  • ¾ cup Unsalted Butter, room temperature (1½ sticks)
  • 1½ cups Granulated Sugar
  • 2¼ cups All-purpose Flour
  • 2½ teaspoons Baking Powder
  • 1 Teaspoon Coarse Sea Salt
  • 3 Eggs, room temperature
  • ½ teaspoon Vanilla Extract
  • Zest & Juice of 2 Limes
  • 2 Tablespoons Good-Quality Tequila (+ more to brush on cakes)
  • 1¼ cups Whole Milk, room temperature
  • ¾ cup Unsalted Butter, room temperature (1½ sticks)
  • 1½ cups Powdered Sugar
  • 2 Tablespoons Good-Quality Tequila
  • ½ Teaspoon Clear Vanilla Extract
  • ¼ Teaspoon Coarse Sea Salt
  • Zest & Juice of 1 Lime
  1. CAKE:
  2. Preheat oven to 350 degrees F. Prepare 1 standard jelly roll pan (about 13½" x 17½" with 1" sides) by greasing it or spraying with nonstick baking spray (I also added a piece of cut parchment paper to line the bottom).
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar together. Beat on medium-high for about 5 minutes.
  4. While the butter and sugar is mixing, combine the flour, baking powder and sea salt together. Set aside.
  5. Once the butter and sugar mixture is fluffy and lighter in color, scrap down the sides of the bowl and add in each egg, 1 at a time, mixing for about 30 seconds on medium between each one. Next mix in the vanilla, limes and tequila until combined.
  6. Add the dry mixture in 3 batches, alternating with the milk in 2 batches. Mix each one until just combined (Don't over-mix).
  7. Pour batter into the prepared pan and smooth out the top. Bake for about 25 minutes (or until inserted toothpick comes out clean with just a few crumbs). Allow cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool until room temperature.
  9. In the the bowl of an electric mixer, beat the butter on medium until light and fluffy (about 5 minutes) with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a ½ a cup at a time. Mix well to incorporate air into frosting to make it quite fluffy. Add the tequila, vanilla, salt, zest and juice. Continue to mix at medium-high speed until combined (add a bit more sugar if it's too thin or runny).
  10. Transfer frosting to pastry bag fitted with a decorating tip.
  12. Using a cookie cutter, punch out shapes from the cake to make single or double stacks. Give each shape a swirl of frosting. Add some additional lime zest to the top of each cake.
* I used a 3" round cookie cutter and got 8 double stack cakes with scraps leftover
*Adapted from The Baker Chick




  1. These are so cute!!

  2. these look so cute and yummy!

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