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Margarita Cupcakes

A hand holding a cupcake topped with cream and lime zest against a white background.
A fluffy vanilla honey cake batter is baked until golden then crowned with a show-stopping frosting – whipped buttercream zested with fresh lime and a hint of tequila for fiesta-worthy flavor. We dare you not to lick the spoon.

Yield 12 Cupcakes
Prep Time 15 Minutes
Total Time 45 Minutes



  • 4 oz unsalted butter, softened
  • 1 cup Nate’s 100% Pure Honey
  • 1 egg, plus 1 egg white
  • ¼ cup heavy cream
  • Zest from 1 lime
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 3 Tbsp fresh lime juice


  • 8 oz cream cheese, softened
  • 8 oz unsalted butter, softened
  • ¼ cup Nate’s 100% Pure Honey
  • 1 tsp vanilla extract
  • 3 tsp lime juice
  • 2 tsp fresh lime zest, plus more for garnish
  • 3 tsp blanco tequila
  • Pinch of salt
  • 1 tsp kosher salt for garnish
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Pre-heat oven to 350°F. In a large mixing bowl, whip butter until light and fluffy, about 1 minute. Add honey and egg, plus egg white, heavy cream, lime zest and vanilla extract, and mix.

In a separate bowl combine flour, cornstarch, baking powder and salt, and stir to combine. Add the flour mixture to the liquid mixture, 1 cup at a time to combine. Add lime juice and mix, scraping down the sides of the bowl to ensure all the ingredients are well mixed.

Scoop mixture into cupcake liners, and fill ¾ full with batter. Bake for 18-20 minutes (or until they appear done), remove, and allow to cool for 5 minutes before transferring to a wire cookie rack to let cool completely.


Combine the cream cheese and butter, and whip for at least 2 minutes or until fluffy. Add honey, vanilla extract, lime juice,  2 teaspoons lime zest, tequila and salt. Mix on medium-low to combine, then whisk on high for 1 minute. Scoop into piping bag, and refrigerate for 5 minutes before piping on cooled cupcakes.

Garnish with a light dusting of lime zest. Sprinkle with kosher salt and serve.

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