TEQUILA LIME BUTTERCREAM

1. Preheat the oven to 350° F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, stay on the path.)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Using a large cookie scoop, divide the batter between the muffin cups.
8. Bake for 18-22 minutes, until just slightly golden and a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through bake time.
9. Allow cupcakes to cool for 5 to 10 minutes, and then transfer to a cooling rack. Once the cakes are cool, brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila mixed with a little lime juice. 
10. With the whisk attachment on a stand mixer, whip the butter on medium-high speed for 5 minutes until light and fluffy. 
11. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.  
12. With the mixer on medium-high speed, add the lime juice, tequila and salt mix for a couple of minutes, until incorporated and fluffy.
13.  If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
14. Frost cupcakes with desired frosting tip. Garnish with a lime half moons, lime zest, an additional sprinkling of coarse salt.