• Servings: 12
• CUPCAKES
• 1 cup all purpose flour
• 3/4 cup self-rising flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cup sugar
• 2 large eggs
• 3 tablespoons fresh lime juice
• 2 tablespoon finely grated lime peel
• neon-green food coloring
• 3/4 cup buttermilk
• FROSTING
• 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
• Neon food coloring if you want

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

Modified from a recipe I found in a Magazine