Corona & Lime Cupcakes

This year, our rugby alumni weekend fell at the beginning of May. Therefore I decided to make my potluck contribution Cinco de Mayo themed with churro cupcakes, strawberry margarita cupcakes, and this recipe for Corona & lime cupcakes.

yield: 24 cupcakes

ingredients
for cupcakes
¾C butter, room temperature
1 ¾C sugar
2 ½C flour
2 tsp baking powder
½ tsp salt
3 eggs, room temperature
1 tsp vanilla
½ tsp lime zest
1 bottle Corona
¼ C milk

for lime cream cheese frosting
12oz cream cheese, cold
6 tbs butter, room temperature
1 tbs lime juice
1 tsp lime zest
4C powdered sugar

directions

1. for cupcakes: Preheat 375° and line muffin tins with cupcake liners (or grease muffin pan if not using liners).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer, beat together the butter and sugar 2-3 minutes.
4. Add eggs, beating well after each addition.
5. Then add the vanilla and lime zest.
6. Combine milk and 1 cup of beer.
7. Alternate between adding the beer mixture and the flour mixture to the stand mixer on low speed, starting and ending with the flour.
8. Fill the cupcake liners ⅔ full and bake for 18 minutes, or until a toothpick comes out clean.
9. When cupcakes are done, poke holes in the tops of the cupcakes with a toothpick.
10. Add remaining beer to a bowl.
11. Dip the tops of the cupcakes into beer while still warm. 
12. Let cool.
13. for frosting: In the bowl of a stand mixture, cream together the cream cheese and butter on medium-high speed for 2-3 minutes.
14. Add the lime juice and zest.
15. Gradually add the powdered sugar on low speed, until well combined.
16. Beat on medium-high speed for 3 minutes.
17. Pipe (or spread) frosting on to cooled cupcakes.
18. Enjoy!