Adapted from Buttersweet Bakery courtesy of Bon Appetit
CUPCAKES:
1 cup all-purpose flour
3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/4 teaspoon neon green food coloring
3/4 cup buttermilk
FROSTING:
1 8 - ounce package cream cheese, room temperature
1-1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/2 teaspoon vanilla extract
Sift and whisk all-purpose flour and self-rising flour in a medium bowl. Don't have self-rising flour? You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.
Beat butter until smooth, about 2 minutes. Add sugar and beat to blend. Beat in eggs, one at a time. Add lime juice, lime zest and food coloring. Continue mixing until all ingredients are well combined.
Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions. DO NOT OVER MIX! Your cupcakes will not be light and airy if you mix too much.
Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners. Place in a preheated 350°F degree oven for 20 to 25 minutes. (Mine took 20 minutes.)
Remove the cupcakes immediately from the pan, letting them cool on a rack.
While waiting for them to cool down, make the frosting.
Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.
(CP)