Set your oven at 325 degrees.
Line a 12 muffin pan with liners/parchment liners. Set aside.
In a medium bowl whisk together your flour, baking powder and salt. Set aside.
With an electric mixer, cream your butter and sugar until light and fluffy.
Add in one egg at a time and mix thoroughly.
Add in your lime zest/juice, vanilla extract and tequila. Mix until combined. It will be curdled by this time so don’t panic.
Add in your dry ingredients in three different batches, alternating the buttermilk in between with two batches. Mix until only incorporated.
Divide your batter between your muffin cups.
Bake for about 25 minutes (rotating pan half way through) or until slightly golden. A toothpick will come out with a bit of crumbs attached.
Allow cupakes to cool for about 10 minutes and then move to a cooling rack.
Brush the tops of each cupcake with a bit of tequila.
Let cupcakes cool completely before frosting.
To make your frosting, whip the butter on medium for 5-6 minutes.
Gradually add in your powder sugar.
Add your lime juice, tequila, and salt and beat until a nice and fluffy consistency.
Frost each cupcake how you like and garnish. We used cute lime wedges on each cupcake along with some sprinkles (we chose pink of course but you can do whatever color you wish!)
