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Strawberry Margarita Cupcake Bites

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Summer is in full swing and I couldn’t be happier…sun, flowers, vegetables from the garden, sprinklers, and swimming at the pool = Summer Fun! And let me tell you, these Strawberry Margarita Cupcake Bites fit into the Summer Fun perfectly!

Did you catch that? Cupcake Bites? Yup…a micro mini cupcake baked in a paper ketchup cup, bursting with flavor…what could be more fun? Strawberry Margarita? Hmm…maybe I should have called them Cupcake Shots!

These Cupcake Bites might be tiny, but they are packed with flavor…Classic Lime Margarita mix and chopped strawberries are mixed into a white cake mix and topped with a dollop of Cool Whip to keep them light for the Summer heat. A sprinkle of pink jimmies and a wedge of lime finish them off.

They are baked right in the ketchup cup and turned out perfectly. A couple months back, I spotted the ketchup cups at a restaurant, and after asking if I could have a few, brought them home and promptly forgot about them. Then while making my list of cupcakes I wanted to share after all the Fourth of July Cupcakes, I remembered these little beauties, and I’m so glad I did.

I was surprised that even though they are small, the cupcakes still took almost 10 minutes to bake. I think probably because of the Margarita mix and frozen chopped strawberries in the batter, but also the cups are a little thicker than a regular cupcake liner. They popped right out though, without any trouble.

Serve these up at your next Summer party with a delicious Strawberry Margarita and you will be the hit of the block!

5 from 1 reviews
Strawberry Margarita Cupcake Bites
Prep time
Cook time
Total time
Cupcake Bites are a perfect size to serve, and these Strawberry Margarita Bites are packed with flavor. Recipe from
Serves: 24 regular size cupcakes, 50 minis and 100 cupcake bites
  • 1 box Duncan Hines Classic White Cake Mix
  • ¾ cup Classic Lime Margarita Mix {liquid}
  • 1 cup strawberries, finely chopped {it's easier to chop frozen berries, but fresh are fine}
  • ¼ cup oil
  • 3 eggs
  • 1 {8 oz} tub COOL WHIP Whipped Topping {amount used will depend on number of cupcakes}
  • Pink Jimmie Sprinkles
  • Fresh Limes
Special Supplies
  1. Preheat oven to 350 degrees and set ketchup cups on a cookie sheet
  2. Combine all ingredients for cupcakes together in a large bowl
  3. Add about 1 tablespoon batter to each ketchup cup
  4. Bake for 8-10 minutes or until a toothpick inserted comes out clean
  5. Cool completely
  1. Fit a decorator bag with a #12 Round Tip and fill with Cool Whip
  2. Pipe on a small dollop, add sprinkles and lime wedge
  3. Store leftovers in an airtight container in the fridge

Now it’s your turn…show off your cupcake creations! I’d appreciate a link back and be sure to check out the other cupcakes!

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  1. Terri says

    I tried making cupcakes in the small ketchup cups, and they didn’t “pop right out” for me, did you spray the cups before putting in your mix? Also I filled mine about 3/4 full and they puffed up over the rim, so maybe that was just the cake recipe I used, but if you could tell me about spraying the cups I would appreciate it. Will be trying your recipe next, thank you for sharing it.

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