1 3/4cupsall-purpose flour (cake flour is better if you have it)
1/2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/2cup1 stick cold butter cut into 8 pieces
1 1/4cupsgranulated sugar
2large eggs, room temperature
3Tbspkey lime juice (I used Nellie & Joe's Famous Key West Lime Juice)
1tsplime zest
1/8tspWilton Leaf Green Food Coloring Paste
3/4cupmilk + 2 tsp lime juice (or 3/4 cup buttermilk)
Icing:
1/2cup1 stick cold butter cut into 8 pieces
8ozNeufchatel cream cheese, room temperature & cut into 8 pieces
1Tbspkey lime juice
1tsplime zest
3cupspowdered sugar
Instructions
Pre-heat oven to 400*F. Line muffin tins with 15-18 paper liners.
Sift the flour, baking powder, baking soda, & salt three times; set aside.
Using a stand mixer with the paddle attachment, beat the butter on low until it's softened a bit. Add the sugar & increase the speed to medium. Beat until fluffy, about 4 minutes.
Add eggs one at a time, beating well after each addition. Add the lime juice, zest, & food coloring to desired green (a little goes a long way) & beat until mixed. The mixture will look curdled.
Add the flour in three additions, alternating with the buttermilk, beginning & ending with the flour. Scrape the bowl as necessary. Mix on low until just combined. Fill each cupcake liner ⅔ full (not ¾ or they will overflow.)
Bake for 13-16 minutes or until cake springs back when touched. Cool completely before icing.
To make icing: Beat butter & cream cheese just until smooth. Add key lime juice & lime zest. Mix & scrape bowl. Add powdered sugar all at once & mix until just combined. (You may make this icing in a stand mixer or with a hand beater.) Frost cupcakes as desired.