Key Lime Cupcakes

In case any of you were interested in the delicious Key Lime cupcakes I made during Zombieland, the recipe is below.

The only thing I might would do differently is using lime juice in the frosting instead of the lime peel. You can tell it's peel and it kinda tastes like paper in your mouth.

There are a lot of other recipes out there for Key Lime cupcakes. If you try another one and it's awesome, definitly let me know!

I stole it from somebody else's blog so check out some of the other goodies she has too.

Cupcake Ingredients:
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

Frosting Ingredients:
1 8-oz package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Instructions:
1. Preheat oven to 350 degrees.
2. Line standard cupcake pan with 12 paper liners.
3. Whisk both flours in medium bowl until smooth. Add sugar, beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).
4. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
5. Spoon scant 1/3 cup batter into each liner.
6. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes.
7. Cool 10 minute. Remove from pan; cool.

Frosting:Beat all ingredients in a medium bowl until smooth. Spread over cupcakes.