Margarita Cupcakes

To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners.

In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Batter will be fairly thick.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time (this will keep the mixture from getting grainy). When the mixture is in small crumbs add the zest and the 1/4 cup of margarita mixer. Blend until smooth. (Add additional drops of margarita mixer if more liquid is needed to reach a frosting consistency). **If you would like to add tequila to the cupcakes, you can substitute it for the margarita mix or you can brush it on the baked cupcakes before adding frosting. Frost or pipe frosting onto cooled cupcakes. Garnish with additional lime zest, sprinkles and/or lime slices as desired.