Recipe information
Yield
MAKES 12 Servings
Ingredients
CUPCAKES
1
cup all purpose flour
3
/4 cup self-rising flour
1
/2 cup (1 stick) unsalted butter, room temperature
1
1/4 cup sugar
2
large eggs
2
1/2 tablespoons fresh lime juice
1
tablespoon finely grated lime peel
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 (1 stick) unsalted butter, room temperature
1
tablespoon finely grated lime peel
1
/2 teaspoon vanilla extract
Need to make a substitution?
Preparation
CUPCAKES
Step 1
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Step 2
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
Step 3
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.