• 3 sticks butter, softened
• 2 cups granulated sugar
• 4 large eggs, plus 1 large egg white
• 2 tablespoons vegetable oil
• 2 3/4 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 3/4 cup plus 2 tablespoons milk
• Zest from 4 limes
• 1/4 cup lime juice
• 1 teaspoon clear vanilla extract
• 2 1/2 cups confectioners’ sugar
• 2 tablespoons tequila
• 1/2 cup large white sanding sugar
1. Preheat the oven to 350 degrees and prepare 2 cupcake pans with baking liners.
2. Beat 2 sticks of butter and the granulated sugar together until creamy. Then, beat in the eggs, egg white and oil gradually.
3. In a bowl, stir together the milk, 2 tablespoons lime juice and 1/2 teaspoon vanilla extract. In another bowl, combine the flour, baking powder, baking soda and 1 teaspoon salt. In thirds, add the milk mixture and then the flour mixture into the beaten butter until all has been incorporated.
4. Add half of the lime zest to the batter and mix.
5. Fill each baking liner about two-thirds full with batter, and bake for about 20-25 minutes (golden brown). Once complete, set aside to cool completely before frosting.
6. To make the frosting, beat the remaining stick of butter until creamy; then add 1 cup confectioners’ sugar and continue to mix. Once thoroughly combined, add the tequila, remaining lime juice, vanilla, lime zest and salt until smooth and creamy. Finish by beating in the remaining 1 1/2 cups confectioners’ sugar a third at a time.
7. Lightly frost the cooled cupcakes and cover the sides with sanding sugar; similar to a ring of salt on the rim of a margarita glass.