- 3/4 cups all-purpose gluten free flour (I used Pillsbury)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup granulated sugar
- 1 large egg
- 1 medium lime, juiced + zest
- 1/4 cup almond milk
- 1-2 tablespoons tequila
For the tequila lime frosting
- 1 cup (227 grams) unsalted butter, at room temperature
- 2¾ cups (312 grams) powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
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Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside
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In a large bowl, add the flour, baking powder and salt. Mix together with a fork and set aside.
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In another large bowl, beat the coconut oil on using a hand mixer on high until broken up into small pieces. Add in the sugar and mix for 1-2 minutes (or until incorporated). Add in the egg, lime juice, almond milk and tequila and mix for 30 seconds until combined.
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With the mixer on low, slowly add in the dry ingredients by adding a little, mixing it in and then adding some more until the wet and dry ingredients have been combined.
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Evenly pour the batter into the liners up to about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to completely cool before applying any frosting.
- Combine butter and sugar using a hand mixer on high speed
- Once incorporated, add in tequila (feel free to be generous with it!) and lime juice
- Add a sprinkle of salt and continue mixing
- Use a piping bag to frost the cupcakes, and zest with a lime (for added beauty)