Ingredients
- 5 tbsp. butter, softened (there’s something about butter in cupcakes that’s irreplacable)
- 1 cup sugar
- 1 egg
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 cup milk
- 2 tsp tequila
- 1/2 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preparation
Step 1
Preheat oven to 350F.
In a large bowl, cream together the butter and sugar. Add the egg and blend just until combined. Add the lime juice, lime zest, milk, tequila, and vanilla.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes (14-15 minutes for mini cupcakes), until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Tequila and Lime Frosting
1/4 butter, softened
1 tbsp milk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”
Cream together butter, milk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar, poured into a small bowl, so it’s easy to direct it.