Lime Cupcakes

Spring was here, it felt AMAZING! Until I woke up to six inches of snow the next day!! Spring always seems short lived in Utah. So while I've been staying warm inside I decided to bring back a little bit of my sweet spring with lime cupcakes!

Note: My pictures are slowly improving!! Yaa!

I made this recipe with a yellow cake base, but I think when I make them again I will use a white cake base. I also used my mini cupcake pan for the first time, I ruined the first batch cause I over cooked them. But the rest turned out pretty good.

For Cupcakes:

1/2 cup butter

3/4 cup sugar

2 eggs

1 tsp. vanilla

1 Tbls. lime zest

Juice from one lime

1 1/4 cup flour

1 tsp. baking powder

1/4 tsp. salt

3/4 cup buttermilk

In separate bowl sift together flour, baking powder, and salt, set aside. Combine butter and sugar, and beat until smooth, slowly add eggs one at a time. Add lime zest, lime juice, and vanilla. Add half of the flour mixture, make sure it is fully combined then add half of the milk. Repeat until flour mixture and milk are gone. If baking in a mini cupcake pan preheat oven to 325 degrees and bake for 8-10 minutes. For regular size preheat oven to 350 degrees and bake for 18-20 min.

For frosting:

1/4 cup softened unsalted butter

8 oz. softened cream cheese

zest from one lime

juice from two limes

3 1/2-4 cups powdered sugar

Beat together butter and cream cheese, then add lime zest and juice. Beat until fully combined. Add powdered sugar 1 cup at a time.