Yield: 12 Cupcakes
Prep Time: 15 Minutes
Total Time: 45 Minutes
Cupcakes
- 4 oz unsalted butter, softened
- 1 cup Nate’s 100% Pure Honey
- 1 egg, plus 1 egg white
- ¼ cup heavy cream
- Zest from 1 lime
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp kosher salt
- 3 Tbsp fresh lime juice
Frosting
- 8 oz cream cheese, softened
- 8 oz unsalted butter, softened
- ¼ cup Nate’s 100% Pure Honey
- 1 tsp vanilla extract
- 3 tsp lime juice
- 2 tsp fresh lime zest, plus more for garnish
- 3 tsp blanco tequila
- Pinch of salt
- 1 tsp kosher salt for garnish
Directions
Cupcakes
Pre-heat oven to 350°F. In a large mixing bowl, whip butter until light and fluffy, about 1 minute. Add honey and egg, plus egg white, heavy cream, lime zest and vanilla extract, and mix.
In a separate bowl combine flour, cornstarch, baking powder and salt, and stir to combine. Add the flour mixture to the liquid mixture, 1 cup at a time to combine. Add lime juice and mix, scraping down the sides of the bowl to ensure all the ingredients are well mixed.
Scoop mixture into cupcake liners, and fill ¾ full with batter. Bake for 18-20 minutes (or until they appear done), remove, and allow to cool for 5 minutes before transferring to a wire cookie rack to let cool completely.
Frosting
Combine the cream cheese and butter, and whip for at least 2 minutes or until fluffy. Add honey, vanilla extract, lime juice, 2 teaspoons lime zest, tequila and salt. Mix on medium-low to combine, then whisk on high for 1 minute. Scoop into piping bag, and refrigerate for 5 minutes before piping on cooled cupcakes.
Garnish with a light dusting of lime zest. Sprinkle with kosher salt and serve.
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