cake:
3 Tbsp. tequila
1 Tbsp. Cointreau or other orange liqueur
1/4 cup lime juice
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 eggs
1 Tbsp. grated lime zest
frosting:
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. grated lime zest
1/2 tsp. kosher salt
1 lb (about 4 cups) powdered sugar
2 Tbsp. tequila
1 Tbsp. Cointreau
1 Tbsp. lime juice
1/4 cup half-and-half or milk
For the cake: Preheat the oven to 350°. Line a 12-cup cupcake pan with paper liners. Makes 12 cupcakes
Combine the tequila, Cointreau, lime juice, and 1/4 cup water and set aside. In another bowl, combine the flour, baking powder, and salt with a whisk and set aside. In a large bowl, cream together the butter and sugar with a mixer until light and fluffy, 3-4 minutes. Add the eggs, one at a time, beating to combine in between. Beat in the lime zest. Alternate adding the flour mixture and the lime juice mixture in three additions each, with the mixer (or your arm) on. Scoop the batter into the prepared muffin tins and bake for 20 minutes, or until set and a toothpick inserted into the center of one comes out clean. Remove and cool on a rack.
For the frosting: Combine the butter and lime zest in a bowl and beat with a mixer until fluffy and combined, 1-2 minutes. Combine the tequila, Cointreau, and lime juice in a small bowl or measuring cup and slowly add to the butter, alternating with the powdered sugar, with the mixer running. Add in the half-and-half or milk and continue beating for 3-5 minutes or until creamy and your desired stiffness. Spread or pipe onto completely cooled cupcakes.
