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• 1 18 1/4 ounce box white cake mix
• 1 3.4 ounce package vanilla instant pudding and pie filling mix
• 4 eggs
• 1/2 cup butter, melted
• 2/3 cup water
• 1 1/2 teaspoons lime zest
• 1/4 cup silver tequila
• 2 tablespoons Triple Sec
• 1/3 cup lime juice
• 1 8 ounce package cream cheese, softened
• 1/2 cup butter, softened
• 5 - 6 1/2 cups powdered sugar
• 2 tablespoons lime juice
• 2 tablespoons silver tequila
• 1 teaspoon kosher salt
• 1 teaspoon vanilla
• Lime zest and/or lime wedges

1. Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl combine cake mix, pudding mix, eggs, butter, water, lemon juice, 1/4 cup tequila, 2 tablespoons triple sec, and lime zest. Beat until combined.
3. Spoon batter into prepared cups, filling 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers come out clean. Remove muffin pan from oven, let cool on wire rack, 5 minutes. Remove cakes from muffin pan and cool completely on wire rack.
4. For the frosting, cream the cream cheese and butter. Beat in the powdered sugar until the mixture is smooth. Add the lime juice, tequila, salt, and vanilla. Spread or pipe the frosting atop the cupcakes as desired. Garnish with lime zest or lime wedges.