Servings: 12 cupcakes

Cupcakes: subheading: Cupcakes:
½ cup unsalted butter, room temperature (1 stick) ½ cup unsalted butter, room temperature (1 stick)
¾ cup sugar ¾ cup sugar
2 eggs 2 eggs
1 ½ cup all-purpose flour 1 ½ cup all-purpose flour
1 ¼ teaspoon baking powder 1 ¼ teaspoon baking powder
¼ teaspoon salt ¼ teaspoon salt
¼ cup orange juice ¼ cup orange juice
½ cup buttermilk ½ cup buttermilk
2 tablespoons tequila 2 tablespoons tequila
1 tablespoon grenadine 1 tablespoon grenadine
1 teaspoon orange extract 1 teaspoon orange extract
½ teaspoon vanilla extract ½ teaspoon vanilla extract
2 teaspoons finely grated orange zest 2 teaspoons finely grated orange zest
 
Frosting: subheading: Frosting:
1 cup unsalted butter (2 sticks) 1 cup unsalted butter (2 sticks)
4 - 4 ½ cups confectioners’ sugar 4 to 4 ½ cups confectioners’ sugar
1 tablespoon tequila 1 tablespoon tequila
2 teaspoons finely grated orange zest 2 teaspoons finely grated orange zest
2 teaspoons fresh squeezed orange juice 2 teaspoons fresh squeezed orange juice
2 - 3 teaspoons grenadine 2 to 3 teaspoons grenadine
¼ teaspoon salt ¼ teaspoon salt
1 teaspoon orange extract 1 teaspoon orange extract
 
* Cherries (Optional) note: Cherries (Optional)
* Quarter slices of orange (Optional) note: Quarter slices of orange (Optional)

Make the Cupcakes: subheading: Make the Cupcakes:
Preheat the oven to 350 degrees F.
In a small bowl or large measuring cup, combine the buttermilk, orange juice, tequila, grenadine, and extracts together. Then in another bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the orange zest and cream for an extra minute.
Add in the eggs one at a time.
Add the flour mixture and the liquids alternately, ending with the flour. Mix until fully combined.
Bake for 26 minutes or until a toothpick comes out clean.
Make the Frosting: subheading: Make the Frosting:
Beat the butter until pale and fluffy, about 8 to 10 minutes. Add about 2 cups of the powdered sugar; beating well to combine.
Add the orange zest, orange juice, orange extract and grenadine. Mix until smooth.
Add the remaining powdered sugar, beating until smooth. Add the tequila and salt and mix. Taste and adjust flavor and consistency if needed.
Pipe swirls of frosting on top of each cupcake, then top them with a cherry and quarter slice of orange, if desired.

*This recipe needs the juice and zest of one large navel orange for both the frosting and cupcakes together, but you can get 2 to be on the safe side*  *This recipe needs the juice and zest of one large navel orange for both the frosting and cupcakes together, but you can get 2 to be on the safe side*