My occasional drink of choice is always a Margarita made with Patron, salted rim, and on the rocks. With guests coming over for a Mexican dinner party, I wanted to serve a cheesecake version of my favorite drink and the Margarita cheesecake cupcake was born.
I love cheesecake cupcakes. Quicker to make, quicker to cool, and so easy to serve. Peel the wrapper, put it on the plate, and dessert is served.
I’m using a pretzel crust because I like the texture and bit of saltiness they add. If graham cracker crust is more to your liking, feel free to substitute. This recipe makes 6 regular sized cupcakes. Feel free to make them into minis or double the batch and make a dozen.Print
- Preheat oven to 325° and place six cupcake liners in cupcake baking pan.
- Crush pretzel. The food processor works great for this.
- Melt butter in a small bowl.
- Combine pretzel crumbs, sugar, and melted butter. Stir until well combined.
- Press a rounded tablespoon of mixture into the bottom of each liner.
- Bake for 5 minutes. Remove from oven and set aside while you make the filling.
- I prefer to use the salted pretzels for the crust.
- Process the pretzels in a food processor. Place leftover crumbs in a freezer zippy bag and place it in the freezer.
- In a large mixing bowl, beat cream cheese until creamy.
- Add sugar to cream cheese and beat on medium until fully incorporated. Should be smooth and creamy.
- On low-speed beat in egg. Mix until fully incorporated. Stop mixer and scrape sides.
- On low-speed beat in lime juice, tequila, and Grand Marnier.
- Spoon batter into prepared cupcake liners.
- Bake for 18–22 minutes. Center should be set.
- Prepare sour cream topping while cheesecakes are baking.
- Before mixing, have all ingredients at room temperature.
- *For best results, use a top-shelf tequila. The better the quality of ingredients you use, the better the results.
- Triple sec can be substituted for Grand Marnier.
- Fresh lime juice is always best but bottled lime juice will work too.
- In a small bowl, combine sour cream, sugar, lime juice, tequila, and Grand Marnier. Stir to combine.
- Spoon mixture on top of cheesecakes.
- Return to oven for 3 minutes.
- Remove from oven. Let cool to room temperature. Keep refrigerated.
- While the cheesecakes are baking, make the sour cream topping.
- You can omit the sour cream topping but it really adds a nice layer of flavor.
The following are affiliate links to products I use in my studio kitchen.
- Cupcake baking pan. Baking pans are an investment. Most of mine are 20 plus years old. A good baking pan will give you a better product!
- Cupcake liners.
- Lime juice. I prefer using key lime juice, Key limes are tart and super aromatic and an ideal choice for sweetened desserts. Keys limes aren’t available year around in my area, so I make sure to keep a bottle of Nellie & Joe’s Key Lime Juice in the pantry. It’s the best!