Mini Margarita Cupcakes for Cinco de Mayo!!!

This morning I "tweeted" asking what kind of cupcakes I should make for Cinco de Mayo. I had planned on making Dulce de Leche cupcakes, using some of the dulce de leche that my friend Maela was sending me from Argentina. However, the US postal service has really proved their reputation to me by losing the package for a week and a half! Thanks guys!! Anyway, the majority of my Twitter friends suggested Margarita Cupcakes! These cupcakes are for: @ActuallyNevis, @hswoap, @quinn1083, and @Iheartcupcakes2. :D

I'm getting into my "duck and weave" stance. I don't want to get punched in the face when I tell you I made these with cake mix. I've said it 1,000 times, so I'll say it 1,001 times. I grew up on cake mix. I discovered my love for cupcakes over a box of Duncan Hines red velvet cake mix. While I prefer to bake from scratch (and you already know that if you love me and read my blog all the time!), I'm not going to snub my nose at cake mix! Plus, by posting this recipe, I'm making it super easy for all you 9 to 5er's who just won't have time to make cupcakes from scratch tonight! :D Besides, once you see the recipe I made up for Margarita SMBC, I have a feeling you'll forgive me! ;P
Margarita Cupcakes (recipe from Cupcake Fun by Wilton)
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
1 can (10 ounces) frozen Margarita mix thawed (undiluted) (I used Sauza)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest grated (about 1 lime)

Preheat oven to 350° F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer (30 seconds on low, 2 minutes on medium). Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
Bake 22-24 minutes (about 12-14 minutes for minis) or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.

Margarita Swiss Meringue Buttercream (my own recipe)
5 egg whites
1 1/4 cups granulated sugar
Pinch of salt
2 1/2 sticks unsalted butter, softened but cool
2 tablespoons tequila
Zest and juice of 1/2 a lime

Put egg whites, sugar, and pinch of salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium speed, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add tequila, lime zest, and juice and mix until incorporated.

Overall rating on a scale of 1-5
Moistness: 5
Tenderness: 5
Frosting: 5