Key Lime Cupcakes

 Makes 12

• 1 c. flour
• ¾ c. self rising flour
• ½ c unsalted butter, room temp.
• 1 ¼ c. sugar
• 2 large eggs
• 2 ½ T Key lime juice (I use Nelly and Joe’s Famous Key West lime juice, available in most stores)
• 1 T. finely grated lime zest
• ¼ t neon green food coloring (optional…I don’t)
• ¾ c. buttermilk

Cupcakes:  Preheat oven to 350 (if using convection, reduce to 325). Line tin with paper liners.

Whisk both flours in medium bowl. In another bowl, beat butter until smooth and creamy. Add sugar; beat to blend. Add eggs, one at a time, then next 3 ingredients (batter will look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon (or pipe) 1/3 c. batter into each liner.

Bake cupcakes until tester inserted comes out clean, about 20-25 minutes (or less if convection oven). WATCH THEM. Cool 10 minutes in pan. Remove from pan; cool to room temperature.

Cream Cheese Frosting

• 1 lb. powdered sugar, sifted if it’s lumpy
• 8 oz. regular cream cheese, room temperature
• 1 t. vanilla

Beat cream cheese until smooth and creamy. Add sugar and vanilla. Beat until smooth. Pipe onto the cupcakes and devour.