Ingredients

• Cake
• 2 sticks butter-softened
• 2 c. sugar
• 4 eggs
• 3 c. all purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• 1 TBSP lime juice
• 1 TBSP tequila (I prefer Milagro)
• 3/4 c. milk
• Buttercream
• 2 sticks butter-softened
• 2 c. shortening
• 1/2 tsp salt
• 2 lbs. powdered sugar
• 1/8 c. tequila
• 1/8 c. lime juice
• Lime Garnish
• 2 limes-cut in small wedges
• Kosher salt

Instructions

1. Cake
2. In a mixer, cream butter and sugar.  Add eggs one at a time, beating well after each addition. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add flour to egg mixture alternately with milk until completely incorporated.  Stir in tequila and lime juice.  Turn mixer to high and beat for 2 minutes. Scoop into lined cupcake pans.  For standard cupcakes, the recipe will yield approximately 30.  For mini cupcakes, the recipe will yield approximately 90.
3. Buttercream
4. In a mixer, cream butter, shortening, and salt.  Add half of powdered sugar and mix on low until smooth.  Add remaining powdered sugar alternately with tequila and lime juice and mix just until everything is incorporated.  Scrape down sides, turn mixer on high, and allow the buttercream to whip for 5-7 minutes.  Pipe onto cupcakes.
5. Lime Garnish
6. Just before serving, dip lime wedges into salt and place on top of cupcakes.