Margarita Cupcakes with Lime Cream Cheese Frosting

Preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners. Set aside.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended. Add lime juice, zest, one tablespoon tequila and vanilla extract. Continue mixing.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add sour cream and mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula as necessary until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack.

While the cupcakes are still warm, brush their tops with the remaining tablespoon of tequila. Let cupcakes cool completely.

To prepare cream cheese frosting, place all ingredients (except sanding sugar) in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

Frost the cupcakes with the buttercream. Sprinkle with green sanding sugar and serve.