Key Lime Cupcakes

I got started baking a while back, mainly because of a friend and throwing her Baby Shower and trying out homemade, non box cake/cupcake mixes. I started to realize at this time that I didn't want continue cooking with the premade box/bag stuff from the store unless I didn't have an option. Slowly I'm getting there and recently starting having an issue with the cost of it and realizing the cost of food more and more, and how more home made makes more sense. It may take a little longer sometimes, but I tell you it is so worth it to have a better taste and control over what you are eating. So today, I share with you Key Lime Cupcakes for the sweet tooth in you.... 

Key Lime Cupcakes with a Cream Cheese/Butter Cream Frosting

Cup Cake - Ingredients

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    
1/2 teaspoon neon-green food coloring (more depending how green you want them)  
3/4 cup buttermilk

Directions: 

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. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Cream Cheese/Butter Cream Frosting

Ingredients

2 8-ounce package cream cheese, room temperature        

1 cup (2 sticks) unsalted butter, room temperature        

3 cups powdered sugar   

2 tablespoon finely grated lime peel    

2 teaspoon vanilla extract

Directions:

Whip Cream Cheese and Butter together then add powder sugar in 1/2 a cup at a time until mixed. Add lime zest and vanilla. Chill before putting on cupcakes. Easiest way to make the swirl of fosting is take a gallon zip lock bag and cut the corner about 1/2 an inch up after you fill the the bag (you don't want the whole too large). 

**Easiest way to fill the bag is put in a glass and pull it over the side and fill. This will keep from getting frosting in the closure of the bag and start off at the bottom of the bag, less work to get it to the bottom.