Yield
Prep Time
Total Time

Ingredients

For the cupcakes:

• 1 stick unsalted butter, softened
• 250 mL Nature Nate’s 100% Pure, Raw & Unfiltered Honey
  
• 1 egg, plus 1 egg white
• 45 mL fresh lime juice
• Zest from 1 lime
• 5 mL vanilla extract
• 60 mL heavy cream
• 250 mL all-purpose flour
• 15 mL cornstarch
• 5 mL baking powder
• 5 mL kosher salt

For Frosting:

• 225 grams cream cheese, softened
• 225 grams unsalted butter, softened
• 60 mL Nature Nate’s 100% Pure, Raw & Unfiltered Honey
  
• 5 mL vanilla extract
• 15 mL lime juice
• 15 mL Blanco tequila
• Pinch salt
• 10 mL fresh lime zest, plus more for garnish
• 5 mL kosher salt for garnish

Directions

For the cupcakes:

Heat oven to 177 C . 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 and vanilla extract. 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 three-quarters full with batter. Bake for 25 minutes, 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 onto cooled cupcakes. Garnish with a light dusting of lime zest. Sprinkle with salt and serve.