Ingredients

• 1 ½ cups cake flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• 1 stick butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 Tbsp. lime zest
• ¼ cup lime juice
• 2 Tbsp. tequila (optional)
• ½ cup buttermilk
• Flaky sea salt for garnish (optional)
• 3 limes, halved then quartered for garnish
• 1 jar Margarita Jelly

Icing

• 2 sticks unsalted butter, softened
• 2 ¾ cups powdered sugar
• 1 Tbsp. lime juice
• 3 drops green food coloring
• Pinch coarse salt

Directions:

1. Preheat oven to 325 degrees F. Line 12-cup muffin pan with liners. Combine flour, baking powder and salt; set aside.
2. In a stand mixer with paddle attachment, combine butter and sugar; beat on medium-high until fluffy (3 minutes).
3. Add eggs one at a time; mix for 10 seconds after each addition.
4. Add lime zest, juice and tequila; mix.
5. Reduce speed to low; incorporate dry ingredients in three parts, adding half the buttermilk between additions.
6. Divide batter equally among muffin cups. Bake until toothpick comes out with just a few crumbs attached (about 25 minutes). Cool in pan 10 minutes. Remove to a rack; cool completely.
7. For icing, whip butter on medium-high using whisk attachment for 5 minutes. Reduce speed to medium-low; gradually add powdered sugar, scraping sides of bowl until all is incorporated. Mix on medium for 30 seconds. Add lime juice, food coloring and salt; mix on medium-high speed until fluffy.
8. Carve out a small section of each cupcake and fill with Margarita Jelly. Frost cupcakes and garnish with flakes of sea salt and a lime wedge.