1TablespoonTequilaplus and additional 2 tablespoons tequila needed to brush finished cupcakes
Ingredients for the Tequila-Lime Frosting:
1cupButterUnsalted, Room Temperature
2 ¾cupPowdered Sugar
Directions for Cupcakes:
Preheat the oven to 350 degrees.
Mix together the flour, baking powder, and salt. Set aside.
Beat the butter and sugar together until light, and fluffy–about 5 minutes on medium high.
Reduce the mixer speed to medium, add eggs one at at time. Mix for about 30 seconds after each one is added, until it's completely mixed in.
Scrape the sides of the bowl and slowly add the lime zest, lime juice, vanilla extract, and tequila. Mix for about 1 minute, until completely combined.
Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk.
Bake for about 12 minutes, rotate the pan, then cook for 13-15 minutes. Check to make sure they're done by using a toothpick or butter knife to poke into the cupcakes. If it comes out clean, they're done.
Allow cupcakes to cool for 5 minutes and then brush the tops with tequila.
Directions for Frosting:
Whip butter on medium-high speed with a mixer and the whisk attachment for 5 minutes. Reduce the speed to medium-low and slowly add powdered sugar. Make sure to stop and scrape the sides of the bowl a few times.
Turn the speed up to medium and mix for at least 30 seconds.
Add your lime juice and tequila, resisting all temptation to add ice and drink it. Mix the frosting on medium-high speed until it's light and fluffy. If the frosting seems a little too soft, add powdered sugar one tablespoon at a time until it thickens.
Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse salt.
Note: I kept the extra frosting in the fridge until I served them. It's so delicious–I might have added a little extra onto my cupcake while eating.