Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (room temp)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lime
¼ cup fresh lime juice
¼ cup strawberry purée (blended fresh or thawed frozen strawberries)
¼ cup milk
2 tbsp silver tequila (optional)
For the Frosting:
1 cup unsalted butter (room temp)
3–3½ cups powdered sugar (sifted)
2 tbsp strawberry purée
1 tbsp lime juice
1 tbsp tequila (optional)
Lime zest (for garnish)
Fresh lime slices or wedges (for topping)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy (about 2–3 minutes).
Beat in eggs, one at a time. Add vanilla and lime zest.
In a separate bowl or measuring cup, combine lime juice, strawberry purée, milk, and tequila.
Alternate adding dry ingredients and wet mixture to the creamed butter, beginning and ending with dry. Mix until just combined.
Divide batter evenly into liners (about ¾ full).
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
2. Make the Frosting:
Beat butter until creamy.
Add powdered sugar gradually, beating until fluffy.
Mix in strawberry purée, lime juice, and tequila (if using). Adjust thickness with more sugar if needed.
3. Decorate:
Pipe frosting in swirls.
Garnish with lime zest and a thin lime wedge as shown in the photo.
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