Margarita Cupcakes

Cupcake recipe:

3 cups flour

1 tbsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 large eggs, at room temperature

3 limes, zested and juiced

1/2 tsp. vanilla

1 cup buttermilk

Directions:

Preheat the oven to 325 degrees.

In a medium bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale, light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Beat in the lime zest, lime juice and vanilla. 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.

Divide the batter between the lined cupcake tins, filling each about 3/4 full. Bake 20-24 minutes, or until the cakes pop at the touch of a finger.

Let cupcakes cool about 5 minutes, then drizzle small spoonful of tequila over tops of cakes. Once completely cool, pipe frosting on cupcakes and garnish with lime zest and slices, if desired.

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