Today, we're going to a Cinco de Mayo party, so I thought these would be the perfect treat to bring! The first time I made them, they were delicious, but I thought they could use a little bit more of a lime punch, so this time I added more lime juice and zest (as reflected in the measurements below). Enjoy!
Ingredients:
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
Zest and juice of 2 limes
4 tbsp tequila, divided
1/4 tsp vanilla extract
1/2 cup buttermilk (I used lowfat)
Tequila Lime Buttercream Frosting:
1 cup unsalted butter
2 3/4 cup confectioners sugar
Juice of 1/2 lime
2 tbsp tequila
Pinch of salt
*One note about the icing - I made it according to the measurements listed here, and ended up with a lot of extra icing. I think this is because I whipped the butter for several minutes, aerating it and making it very light and fluffy. If this is how you like your icing, you could probably get away with using 2/3 or 3/4 cup butter rather than the full cup, making the same proportional adjustment to the sugar.
Makes 12 cupcakes.
Preheat oven to 325 degrees.
Mix flour, baking powder and salt in a medium bowl. Set aside.
Using an electric mixer, beat butter and sugar for about 5 minutes at medium-high speed.
Set mixer speed to low and mix in the eggs one at a time. Scrape the sides of the bowl to ensure mixture is well-blended.
Mix in the lime juice, lime zest, vanilla and 2 tbsp tequila.
The mixture will look almost curdled. Don't worry - this is normal.
With the mixer on low, add in the dry ingredients in three batches, alternating with buttermilk in between each batch.
After the last batch of the dry ingredients, mix until just combined. Scrape the sides of the bowl and give it one last stir by hand.
Line a muffin pan with cupcake liners, and divide the batter between the 12 cups.
Bake for about 25-30 minutes, or until tops of cupcakes begin to turn a golden color. (I checked mine after 30 minutes, and they weren't quite done, so I baked them for 5 more minutes. Baking time may vary by oven, so you'll just have to keep an eye on them.)
Let cupcakes cool in pan for 5-10 minutes, then move to a cooling rack. Brush the tops of the cupcakes with the remaining 2 tbsp tequila.
While the cupcakes are cooling, time to make the frosting! Begin by placing the butter in the mixer bowl and whip at high speed for 3-5 minutes. Gradually add in the confectioners sugar. I would suggest reducing mixer speed to low, or you will end up with a big mess. As you can see from this picture, I learned that the hard way. Everything in the near distance ended up with a light dusting of sugar...woops! (Our dog, Chance, was loving it though...)
Scrape the sides of the bowl, and add in the lime juice, tequila and salt. Mix thoroughly until light and fluffy.
I used a piping bag and tip to frost the cupcakes, but you can just as easily use a frosting knife or the back side of a spoon to spread the frosting on top of each cupcake.
Sprinkle the cupcakes with a light dusting of lime zest if desired.
Top each cupcake with a lime wedge, and you're done!
Source: Brown Eyed Baker
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