Cupcake

• 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 key lime juice

2-3 key limes

• 1 tablespoon finely grated key lime zest

6-7 key limes

•  Neon-green food coloring to preferred color of choice
• 3/4 cup buttermilk (room temperature

Directions:

• Preheat oven to 350°F. Line standard muffin pan with 12 paper liners & spray with cooking spray. Whisk both flours in medium bowl. Beat butter with a stand mixer until smooth. Add sugar; beat to fluffy. 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. Use number 16 (2 oz scooper) to place the batter into each liners.
• Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Frosting

Ingredient:

•  4-ounce package 1/3 reduced fat cream cheese room temperature
• 4- ounce package of regular cream cheese at room temperature
• 2 to 3 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime peel
• 1/2 teaspoon mexican vanilla extract

Directions:

• Beat all ingredients on slow at first and increase to medium speed in stand mixer with paddle attachment. Pipe with a Ateco number 848 (in order to look like above)