• 1 1/2 cups flour
• 1 cup sugar
• 3/4 cup butter, at room temperature
• 3/4 cup buttermilk
• 2 eggs, at room temperature
• 2 teaspoons lime juice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• zest of one lime

1. Directions:
2. Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.
3. Ingredients:
4. 1 cup confections’ sugar
5. ¾ cup sweetened, flaked coconut
6. 3 tablespoons butter, at room temperature
7. 2 tablespoons buttermilk
8. 1 tablespoon lime juice
9. zest of one lime
10. Directions:
11. In a small bowl, combine butter,zest and sugar throughly. Add buttermilk and lime juice. Mix on high 1 minute until well mixed Spread over cooled cupcakes. Sprinkle each cake with coconut.

I love these cupcakes! They are a hot seller in the summer time also. A must try.