Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Stir in the tequila, lime juice, and lime zest until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Prepare Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the lime juice, lime zest, and tequila, mixing until well combined and fluffy.
Assemble Cupcakes
- Once the cupcakes are completely cooled, frost them generously with the lime frosting.
- Optional: Rim the tops of the cupcakes with coarse sea salt for a margarita effect.
- Garnish each cupcake with a slice of lime.
Nutrition
Notes
These cupcakes are perfect for a festive Cinco de Mayo celebration and can be made ahead of time. Store in an airtight container for up to 3 days.