Ingredients:
For the Cupcakes:
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs, at room temperature
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
1 tablespoon tequila
For the Tequila Lime Buttercream Frosting:
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
1 tablespoon lime juice, freshly squeezed
1 tablespoon tequila
1/8 teaspoon salt
1 teaspoon lime zest
small lime slices for garnish, if desired
Directions:
Preheat oven to 325 degrees F. Line muffin pan with baking cup liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating thoroughly after each addition. Mix in lime zest, juice, and vanilla extract.
Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the buttermilk, starting and ending with flour. Mix until just incorporated, do not over-beat.
Divide the batter evenly among muffin pan cups. Bake 23-25 minutes or until toothpick inserted into center of cupcakes comes out clean.
Remove the cupcakes from the oven and brush the tequilla onto the top of each cupcake. Transfer cupcakes to a wire rack and allow to cool completely before frosting.
To make the Tequila Lime Buttercream Frosting: Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes.
