Yield Approximately a dozen cupcakes
Prep Time 15 minutes
Total Time 45 minutes
For the cupcakes:
- 1 stick unsalted butter, softened
- 1 cup Nature Nate’s pure honey
- 1 egg, plus 1 egg white
- 3 Tbsp fresh lime juice
- Zest from 1 lime
- 1 tsp vanilla extract
- ¼ cup heavy cream
- 1 cup all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp kosher salt
Frosting:
- 8 oz cream cheese, softened
- 8 oz unsalted butter, softened
- ¼ cup Nature Nate’s pure honey
- 1 tsp vanilla extract
- 3 tsp lime juice
- 3 tsp Blanco tequila
- Pinch of salt
- 2 tsp fresh lime zest, plus more for garnish
- 1 tsp kosher salt for garnish
Directions
For the cupcake:
Pre-heat oven to 350 degrees. In a large mixing bowl, whip butter until light and fluffy, about one minute. Add honey and egg, plus egg white, heavy cream, lime zest, 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, one 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 five minutes before transferring to a wire cookie rack to let cool completely.
For the frosting:
Combine the cream cheese and butter, and whip for at least two minutes or until fluffy. Add honey, vanilla extract, lime juice and zest, tequila, and salt. Mix on medium low to combine, then whisk on high for one minute. Scoop into piping bag, and refrigerate for five minutes before piping on cooled cupcakes. Garnish with a light dusting of lime zest. Sprinkle with salt and serve.
