Lime zest, lime juice, and a shot of tequila are added to these sweet cupcakes.
This recipe is courtesy of Cupcakes and Cashmere.
Preheat the oven to 350 degrees F. Line 2 12-cup muffin pans with cupcake liners.
In a large bowl sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda.
Combine the buttermilk and lime juice in a large measuring cup.
Combine the lime zest, butter, and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on a low speed until the mixture is smooth and creamy. Add the eggs, 1 at a time, mixing well after each addition.
With the mixer on low speed, add the dry ingredients to the stand mixer in 3 parts, alternating with the buttermilk. Scrape down the sides and mix until everything is just combined. Set the batter aside to rest for 15 minutes.
Fill the cupcake liners 3/4 full, and bake for 20 minutes, until the tops are firm, and a cocktail stick inserted into the center comes out clean. Let them cool for 5 minutes before removing from the muffin pan.
In a stand mixer fitted with a paddle attachment, cream the butter until it is smooth and light in color. Add the sour cream and mix until smooth.
Add the sugar 1 cup at a time. Mix on low speed until it’s fully incorporated, before adding the next cup. When all the sugar has been added, scrape the paddle, and the bottom and sides of the bowl. Add the tequila, lime juice, zest, and oil, and beat on a low speed for 15 seconds. Increase the speed and beat for about 5 minutes, until the buttercream is smooth, creamy, and light.
When the cupcakes are cool, pipe the buttercream on top.