And now the recipe. I re-wrote some of it because it makes more sense to me when recipes are split up into batter and frosting:
Ingredients
Cupcakes:
2 sticks butter, softened
2c sugar
4 large eggs, plus 1 large egg white
2T vegetable oil
2 3/4c flour
2 1/2t baking powder
1/2t baking soda
1t salt
3/4c plus 2T milk
2T lime juice
1/2t vanilla
Zest from 3 small limes
Frosting:
1 stick butter, softened
2T tequila (or more)
1/2t vanilla
1/4c minus the 2T from the batter lime juice
Zest from 3 small limes
1t salt
2 1/2c confectioners sugar (or more to reach desired consistency)
Sanding sugar for the edges
Cupcake Directions:
1. Preheat the oven to 350 degrees and prepare 2 cupcake pans with baking liners.
2. Beat butter and the granulated sugar together until creamy. Then, beat in the eggs, egg white, and oil gradually.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, stir together the milk, lime juice, and vanilla extract. Alternate adding the milk mixture and then the flour mixture into the beaten butter until all has been incorporated.
4. Add the lime zest to the batter and mix.
5. Fill each baking liner about two-thirds full with batter, and bake for about 17 minutes (golden yellow). Once complete, set aside to cool completely before frosting.
Frosting Directions:
1. To make the frosting, beat the butter until creamy; then add 1 cup confectioners' sugar and continue to mix. Once thoroughly combined, add the tequila, remaining lime juice, vanilla, lime zest and salt until smooth and creamy. Finish by beating in the remaining 1 1/2 cups confectioners' sugar a third at a time.
7. Lightly frost the cooled cupcakes and cover the sides with sanding sugar; similar to a ring of salt on the rim of a margarita glass.
Enjoy!
