Description
Tequila Sunrise Cupcakes are the ultimate cocktail-inspired treat! These citrusy cupcakes are infused with orange zest, fresh juice, and just a splash of silver tequila, then topped with a swirled grenadine-orange buttercream that mimics a real Tequila Sunrise. A cherry and orange wedge finish them off with the perfect party-ready flair. Whether for birthdays, summer cookouts, or happy hour-style celebrations, this dessert is anything but boring. Try the full recipe and bring the sunshine to your next gathering!
Ingredients
For the Cupcakes (Makes 12):
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon orange zest
2 tablespoons orange juice
2 tablespoons silver tequila (or substitute with orange juice)
½ cup whole milk
For the Tequila Sunrise Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
2 tablespoons silver tequila
1 tablespoon orange juice
½ teaspoon vanilla extract
1–2 tablespoons grenadine (to taste and for color)
Optional: 1 drop orange food coloring + 1 drop pink food coloring
For Garnish:
Maraschino cherries
Small orange wedges or slices
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well. Add the orange zest, orange juice, and tequila. Stir to combine.
Add dry ingredients and milk, alternating between them, mixing just until combined. Do not overmix.
Divide batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat the butter until smooth. Gradually add powdered sugar. Add tequila, orange juice, and vanilla. Beat until light and fluffy.
Split the frosting into two bowls. Add grenadine (and food coloring if using) to one bowl to create a pink tone.
Spoon both frostings side-by-side into a piping bag fitted with a large star tip. Pipe swirls onto cooled cupcakes.
Top each cupcake with a maraschino cherry and an orange wedge for that full Tequila Sunrise look!
Notes
Want a kid-friendly version? Just replace the tequila with orange juice—still bright and citrusy, no alcohol needed.
For more dramatic swirl, use gel food coloring and chill your frosting for 10–15 minutes before piping.
These cupcakes are best enjoyed within 48 hours for peak flavor and texture.
Store frosted cupcakes in the refrigerator for up to 5 days; bring to room temp before serving.
Love boozy desserts? Don’t miss our Strawberry Mango Cupcakes and Root Beer Cupcakes, too!