1tbsptequila(for brushing the tops of the cupcakes)
Frosting
8ozcream cheese(room temperature)
1/2cupunsalted butter(room temperature)
2cupsconfectioner's sugar
2tbsplime juice
1tbsptequila
1/2tbsplime zest
Garnish
1/4cupsanding sugar(optional: mix with 1/4 tsp coarse sea salt)
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper or foil cupcake liners, and spray the liners with nonstick spray.
Pour the dry cake mix into a large mixing bowl. Using a hand mixer, beat the mix together with the lime juice, tequila, buttermilk, oil, large eggs and lime zest until just-combined.
Divide the batter evenly among the muffin tins.
Bake for 14 to 17 minutes. Remove from the oven and allow the cupcakes to cool to room temperature.
Brush the tops of each cupcake with the reserved tablespoon of tequila. Refrigerate the coated cupcakes for 30 minutes before frosting.
While the cupcakes are in the refrigerator, make the frosting by whipping the cream cheese and butter together until completely smooth. Add in the remaining ingredients and whip until combined.
Pipe the frosting onto each cupcake.
Place the sanding sugar in a small bowl. Carefully roll the edges of each cupcake in the sugar to achieve the margarita sugar rim effect!
Notes
Because there is cream cheese in the frosting, be sure to refrigerate any leftover cupcakes!