Margarita Cupcakes

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup (w sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 3 limes, zested and juiced
• 1/2 tsp. vanilla extract
• 1 cup buttermilk
  

Directions:

1. Preheat the oven to 325˚ F. Line two cupcake pans with paper liners.
2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Beat in the lime zest, lime juice and vanilla.
6. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
7. Divide the batter between the prepared cupcake liners, filling each about ¾ full.
8. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
   
9. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
10. Dip the tops of the cupcakes in tequila, then let dry before frosting.
    

MARGARITA FROSTING

Ingredients:

• 2 sticks butter (1 cup), softened
  
• 5 cups powdered sugar
• 4-6 Tbsp. Tequila
• 4-6 tsp lime juice (fresh is best!)
• green food coloring (just enough to make a hint of light green)

Directions:

1. Cream the butter and 1 cup of the sugar together.
2. Beat in the tequila and lime juice.
3. Add the rest of the sugar, a little at a time, until you reach the consistency you need to pipe the frosting.
4. Add the food coloring (just a little!) and mix thoroughly.

Frost the cupcakes, topping with a little margarita salt. The salt really makes the cupcake flavor stand out.

(Recipe was adapted from Annie's Eats and Love Big, Bake Often.)