Key Lime Cupcakes

1 cup all-purpose flour
3/4 cup self-rising flour
1 cup butter, room temperature, divided
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
2 tablespoons finely grated lime peel, divided
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Preheat oven to 350F degrees. Line muffin pan with paper liners. Whisk
flours in medium bowl. Beat 1/2 cup butter in large bowl until smooth. Add
sugar and beat to blend. Beat in eggs one at a time. Add in fresh lime
juice, 1 tablespoon lime peel, and food coloring. Beat in flour mixture in
3 additions, alternately with buttermilk in 2 additions. Spoon 1/3 cup
batter into each liner. Bake cupcakes until tester inserted comes out
clean, 20 to 25 minutes. Cool 10 minutes and remove from pan to cool
completely. Beat cream cheese, powdered sugar, 1/2 cup butter, 1
tablespoon lime peel and vanilla in medium bowl until smooth. Spread over

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