• 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
  • 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

Apologies for my absence yesterday as I was out of town for work…in Atlantic City. My initial excitement for visiting AC was quickly diminished upon arrival. I suspect the place gets busy in the summer but to me it just seemed to be a ghost town. I also lost $5 in a slot machine. Better luck next time I suppose.

I tried out these key lime cupcakes recently, and if youre like me and love key lime pie Id give them a try.

Start by preheating your oven to 350 and lining your pan with cupcake liners. Whisk together both flours in a medium bowl and in a separate bowl, whip the butter until smooth. Add in the sugar and beat well to blend. Add in the eggs, 1 at a time, and the next 3 ingredients. I chose to omit the food coloring. The batter may look a little curdled due to the lime juice. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.

Spoon the batter into the muffin cups, about 1/3 cup per liner. Bake for around 20-25 minutes, or until a tester inserted into the center comes out clean. Let them cool completely before frosting.

Speaking of frosting…Combine all ingredients in a bowl and mix until smooth. Make sure that your butter and cream cheese are at room temperature so that they blend properly. Also, I dont suggest skimping out by using a low fat cream cheese. I tried this the first time and it didnt turn out as thick as it should have. Frost your cupcakes and enjoy!