Source: The Doctor's Dishes, Desserts, and Decor
Key Lime Cupcakes
(Adapted from Bon Appetit - recipe originally from Bittersweet Bakery)
Makes 12 Cupcakes
3/4 cup all purpose flour
1 cup self-rising flour
1/2 cup salted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons fresh lime juice (1 med/lg lime's worth)
1 tablespoon finely grated lime peel (approx 1 lime)
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners.
Whisk both flours in medium bowl. Beat butter & sugar in large bowl until creamy. 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.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
Lime Cream Cheese Frosting
1 8-ounce package cream cheese, room temperature
2+ cups powdered sugar
1/2 cup butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon lemon extract
1 tablespoon fresh lime juice.
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Note: I made a double batch of both the cupcakes and the frosting, and, although I never thought I would say this, I have WAY too much frosting! The cream cheese frosting is very rich, so I put much less frosting on than I usually do (and swirled from the inside out, making more of a "rose" like design). I definitely have enough frosting for another 18-24 cupcakes.