• Cooking Time:
  • Servings:
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Oops.. made a mistake with these recipes and fixed the recipe now. I had the wrong directions with the ingredients. Oops! Must have been one of those months..


  • Cupcakes:
  • 1 cup all-purpose flour
  • 3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
  • 1/2 cup unsalted butter, room temperature
  • 1-1/4 cups sugar
  • 2 large eggs
  • 2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
  • 1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
  • 1/4 teaspoon neon green food coloring
  • 3/4 cup buttermilk
  • Frosting:
  • 1 8 - ounce package cream cheese, room temperature
  • 1-1/2 cups powdered sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
  • 1/2 teaspoon vanilla extract


  • Sift and whisk all-purpose flour and self-rising flour in a medium bowl. Don't have self-rising flour? You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.
  • Beat butter until smooth, about 2 minutes. Add sugar and beat to blend. Beat in eggs, one at a time. Add lime juice, lime zest and food coloring. Continue mixing until all ingredients are well combined.
  • Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions. DO NOT OVER MIX! Your cupcakes will not be light and airy if you mix too much.
  • Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners. Place in a preheated 350 degree oven for 20 to 25 minutes. (Mine took 20 minutes.)
  • Remove the cupcakes immediately from the pan, letting them cool on a rack.
  • While waiting for them to cool down, make the frosting.
  • Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.

Categories: Dessert 
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