Key Lime Cupcakes

I know it's kind of faddy, but I love baking cupcakes. There's something about them that just makes me happy, and I am particularly in love with this recipe for key lime cupcakes. So, just in time for summer, here it is!

KEY LIME CUPCAKES

For the batter:
1 c. all-purpose flour
3/4 c. self-rising flour
1/2 c. unsalted butter, room temperature
2 lg. eggs
3/4 c. buttermilk
2 1/2 T. fresh lime juice
1 T. grated lime peel

For the frosting:
1 8 oz. package cream cheese, room temperature
1 1/2 c. powdered sugar
1/2 c. unsalted butter, room temperature
1 T. grated lime peel
1/2 tsp. vanilla extract

1) Preheat oven to 350 and line muffin tin with 12 paper liners.

2) Whisk both flours in a medium bowl and set aside.

3) In a large bowl, beat butter until smooth. Add sugar; beat to blend. Beat in eggs one at a time, then add lime juice and lime peel.
4) Beat flour mixture into butter mixture in three additions, alternately with buttermilk in two additions.

5) Spoon about 1/3 c. of batter into each liner and bake cupcakes until tester inserted into center comes out clean, 20-25 minutes. Cool 10 minutes, then remove from pan and cool completely.

6) Beat together all frosting ingredients in a medium bowl until smooth. Spread or pipe onto cooled cupcakes.