Margarita Cupcakes … and Don’t Hold the Tequila!

Cupcakes:
Preheat oven to 350F. Line cupcake pan with paper liners.

In a large cup, mix margarita mix, tequila and orange juice. In a large bowl, add cake mix, eggs, oil and the 1 1/4 cup of mixed margarita (you should have a little left over). Mix until combined; don’t worry if the batter is a little lumpy.

Using an ice cream scoop, fill cupcake liners (one scoop per cupcake). Bake for 25 minutes.

Let cupcakes cool for 5 minutes in the pan, then remove and allow to cool completely on rack.

Frosting:
In a large bowl, cream butter. Add powdered sugar, tequila, whole milk and lime zest and juice. Beat until well combined and smooth. If icing seems too runny, just add a little more powdered sugar until a good consistency is met.

Use a piping bag or a spatula to slather this delicious icing on your cupcakes. (One of the girls at work said the icing was the best part—she said it made you forget you were eating a cupcake.)

I didn’t put that much frosting on each cupcake, so you might want to double the recipe if you’re looking to slather it on heavy!