Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tbsp freshly grated lime zest (about 2 limes)
  • ½ cup buttermilk
  • ¼ cup fresh lime juice (about 2 limes)
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lime juice
  • Additional lime zest for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat together softened butter and granulated sugar until light and fluffy.
  4. Incorporate eggs one at a time, mixing well after each addition. Stir in lime zest.
  5. In another bowl, combine buttermilk and fresh lime juice.
  6. Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat heavy cream, powdered sugar, vanilla extract, and lime juice in a clean bowl until soft peaks form.
  11. Frost the cooled cupcakes using an offset spatula or piping bag. Garnish with additional lime zest.