Key Lime Cupcakes


For the cupcakes:

  • 1 cup all-purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh key-lime juice
  • 1 tablespoon grated key-lime peel
  • 1/4 teaspoon green food coloring
  • 3/4 cup buttermilk
For the icing:
  • 1 8-ounce package cream cheese
  • 1 1/2 cup powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated key-lime peel
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk


  • Preheat the oven to 350 degrees F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in a large bowl until smooth. Add sugar, beat to blend. Beat eggs one at  a time, then add the next 3 ingredients, continue beating. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  • Fill each lined muffin pan with batter, 2/3 full. Bake in the oven until done, or until toothpick inserted comes out clean, 20-25 minutes. Remove cupcakes from pan, transfer to wire rack and cool completely.
  • Add all frosting ingredients in a large mixing bowl, beat until smooth and creamy. Spread frosting over cupcakes, or pipe frosting using tip and piping bag.