Key Lime Cupcakes

Here's another recipe adapted from Bon Appetite. I love key lime pie and these just sounded like they'd be perfect to brighten up a cold winter day. *Makes 18 cupcakes

Cupcakes:
1 3/4 cup all purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon lime peel, zest
1/4 teaspoon green food coloring
3/4 cup buttermilk

Preheat oven to 350°F. Line standard muffin pan with liners. In a medium bowl, combine the flours. Beat butter in large bowl until smooth. Add sugar and mix well. Beat in eggs 1 at a time, then the lime juice and zest, and food coloring. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon batter into liners, about 3/4 full.


Bake cupcakes for 17 minutes. Remove and cool before frosting.

Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon lime peel, zested
1/2 teaspoon vanilla extract
1 1/2 cups confectioners sugar


In a large bowl, cream the butter and cream cheese together. Add the lime zest and vanilla. Then in batches, add the confectioners sugar. Beat until smooth.  Frost the cupcakes.