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1
For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners.
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2
Whisk together the flour, baking powder and salt in a bowl and set aside.
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3
In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside.
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4
Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment.
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5
Mix on medium-high speed until smooth and fluffy, about 4 minutes.
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6
Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
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7
Mix in the vanilla.
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8
Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour.
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9
Mix until just combined.
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10
Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop.
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11
Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes.
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12
Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely.
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13
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth.
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14
Turn the speed down to low and spoon in the confectioners' sugar until completely combined.
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15
Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy.
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16
Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool.
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17
For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons.
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18
Top each cupcake with a lime slice.
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19
Combine the sugar, lime zest and salt in a small bowl.
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20
Sprinkle each cupcake with the sugar-lime mixture.
