• 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

1. 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.
3. 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.
5. 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.
7. 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.)
9. Remove the cupcakes immediately from the pan, letting them cool on a rack.
11. While waiting for them to cool down, make the frosting.
13. Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.

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..