Margarita Cupcakes

By CruelK8E

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 limes, zested and juiced
• 1/4 teaspoon vanilla extract
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon tequila (for brushing the tops, if desired)

Details

Servings 12
Adapted from traceysculinaryadventures.blogspot.com

Preparation

Step 1

Preheat oven to 325 F. Line muffins tins with paper liners.

In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the lime zest, juice and vanilla (it may look curdled at this point, don't worry it will come together). With the mixer on low speed, add the dry ingredients (in three additions) alternately with the buttermilk, starting and ending with the dry ingredients. Beat just until incorporated.

Divide the batter among the paper liners, filling each about 3/4-full. Bake for 20-22 minutes, or until the cupcakes spring back when pressed and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and brush the warm cupcakes with tequila. Let rest for about 5 minutes, then remove the cupcakes from the pans and let cool completely before frosting with Tequila-Lime Buttercream.