Margarita Cupcakes … And Don’T Hold The Tequila!

• 8 ounces, fluid Margarita Mix
• 3 ounces, fluid Tequila (about A Shot)
• 1 Tablespoon Orange Juice
• 1 box (18.25 Oz. Box) White Cake Mix
• 4 whole Eggs
• 2 Tablespoons Canola Oil
• 1 whole Lime, Zested
• _____
• FOR THE FROSTING:
• 1/2 cups Butter, Softened (1 Stick)
• 2 cups Powdered Sugar
• 1 Tablespoon Tequila
• 1 Tablespoon Whole Milk
• 1 whole Lime, Zest And Juice

1. Cupcakes:
2. Preheat oven to 350F. Line cupcake pan with paper liners.
3. In a large cup, mix margarita mix, tequila and orange juice. In a large bowl, add cake mix, eggs, oil and the 1 1/4 cup of mixed margarita (you should have a little left over). Mix until combined; don't worry if the batter is a little lumpy.
4. Using an ice cream scoop, fill cupcake liners (one scoop per cupcake). Bake for 25 minutes.
5. Let cupcakes cool for 5 minutes in the pan, then remove and allow to cool completely on rack.
6. Frosting:
7. In a large bowl, cream butter. Add powdered sugar, tequila, whole milk and lime zest and juice. Beat until well combined and smooth. If icing seems too runny, just add a little more powdered sugar until a good consistency is met.
8. Use a piping bag or a spatula to slather this delicious icing on your cupcakes. (One of the girls at work said the icing was the best part-she said it made you forget you were eating a cupcake.)
9. I didn't put that much frosting on each cupcake, so you might want to double the recipe if you're looking to slather it on heavy!

fluid margarita, fluid tequila, orange juice, white cake mix, eggs, canola oil, frosting, butter, powdered sugar, tequila, milk, lime

Taken from tastykitchen.com/recipes/desserts/margarita-cupcakes-and-done28099t-hold-the-tequila/ (may not work)