¼cupsalted butter,melted and slightly cooled (1/2 stick)
2tbsptequila
Margarita Buttercream
1cupsalted butter, softened (2 sticks)
5cupspowdered sugar
2-3tbsptequila
juice of 1 lime
½tspvanilla bean paste or vanilla extract
pinchsalt
lime zest + white sanding sugar for decoration
Instructions
Cupcakes
Preheat the oven to 350°. Line a muffin tin with cupcake liners and set aside.
Combine flour, sugar, salt and baking powder in a large mixing bowl.
In a separate bowl combine the buttermilk, eggs, oil and vanilla extract.
Add the liquid to the dry ingredients and beat until smooth.
Add the lime juice, lime zest and melted butter and mix just until combined.
Fill the cupcake liners 3/4 of the way full. Use an ice cream scoop if you have one to portion equally. Bake 18 minutes.
While the cupcakes are still slightly warm brush the tops with tequila. Move the cupcakes to a cooling rack to cool completely before frosting.
Margarita Buttercream
Beat the butter on medium-high about 2 minutes or until light and fluffy.
Slowly mix in the powdered sugar.
Add the tequila, lime juice and salt. Start with 2 tbsp of tequila and add to taste. Beat until combined.
In a shallow bowl or plate combine sanding sugar and lime zest. Using a table knife or a small straight cake spatula frost the cupcakes with buttercream and then roll the edges in the sugar zest mixture.