yields: 24 cupcakes
1 box yellow or white cake mix
Juice of 2 1/2 limes (save one Tbsp for frosting); zest of 1 lime
1/2 cup tequila
1. Follow box cake instructions, except with the water portion (depending on what make you get: Duncan Hines usually ask for 1 1/3 cup of water. Pillsbury ask for 1 cup.) Substitute the water with 1/2 cup of tequila and the lime juice. (because the juice of the limes will vary) fill the rest of the water portion with water. Blend the cake mix, oil and eggs together first. Once slightly blended add the tequila and lime mix. Blend together on medium high speed for 2 minutes.
2. Spoon into cupcake pans and bake according to box instructions.
3. Set out to cool for a few minutes. Take 2 tooth picks and poke a bunch of small holes into the tops of the cupcakes. Brush the tops with a small (or large) amount of tequila. (This part is optional).
4. Let cupcakes cool the rest of the way and make frosting.
1 cup butter, at room temperature
2 3/4 cups powder sugar
1 Tbsp lime juice
2 Tbsp tequila
pinch of salt (optional)
If you have a stand mixer with a whisk attachment this will come in handy
1. Whip the butter on medium high speed using the whisk attachment for 3-5 minutes. Reduce the speed to medium low and gradually add the powder sugar in stages. Be sure to shift the powder sugar. Scrap the side of the bowl down and give it a good mix on medium high for about 30 seconds. Add the lime, tequila and salt and mix until incorporated and fluffy. If the frosting appears too soft or runny add a little more powder sugar one spoonful at a time.
2. Spread or pipe the frosting on the cupcakes and garnish with a slice of lime or shot of tequila.