Margarita Cupcakes

1/4 cup lime juice

1 1/2 tsp lime zest (1 lime)

1 cup soy milk (plain or vanilla)

1/4 cup vegetable oil

2 tsp tequila

1/2 tsp vanilla extract

1 cup sugar

1 1/3 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350F.

Fill a 12-cup muffin tin with liners.

In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla and sugar.

In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.

Key Lime Cream Cheese Frosting - Makes about 3 cups icing

8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
  2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioner's sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioner's sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioner's sugar 1 tablespoon at a time