(makes 12 cupcakes)

Cupcakes
1 1/2 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter room temp
1 cup sugar
2 eggs room temp
2 Tbsp lime zest
1/4 cup lime juice
2 Tbsp Santo Tequila Blanco
2 Tbsp Triple Sec
1 tsp vanilla
1/2 tsp lemon extract
1/2 cup buttermilk

Glaze
1 Tbsp Santo Tequila Blanco
1/2 Tbsp Triple Sec
1 Tbsp lime juice
1 Tbsp powdered sugar

Icing
1 cup unsalted butter room temp
3 cups powdered sugar
1 Tbsp lime zest
2 Tbsp Santo Tequila Blanco
1 Tbsp Triple Sec
2 Tbsp heavy cream
pinch of salt

1. Preheat oven to 325. Line muffin tin with paper liners

2. Sift together flour, baking powder, salt

3. Cream butter and sugar. Add eggs 1 at a time, mix well after each addition

4. Add lime zest, lime juice, tequila, triple sec, vanilla, lime extract

5. Add dry ingredients in 3 batches alternating with buttermilk. Mix only til combined

6. Divide batter between muffin cups. Bake approximately 20-25 min until toothpick shows only moist crumbs.

7. Brush the tops of cupcakes with glaze

8. Allow cupcakes to cool 10 min in pan, then remove to cooling rack

9. For icing: cream butter and sugar together. Add zest, tequila, triple sec, add in cream and beat appox 5 min more until light and fluffy.

Pipe or spread icing on cooled cupcakes. Garnish with lime slices or zest. Enjoy!