Categories: cupcakes/ muffins

Ingredients

• 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
• 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
• 1 8-ounce 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
• Crumbled graham crackers, for garnish

Directions

1. CUPCAKES

2. Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl.

3. 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.

4. Spoon scant 1/3 cup batter into each liner.

5. Bake cupcakes until tester inserted into center comes out clean, 18-20 minutes. Cool 10 minutes.

6. FROSTING

7. Beat all ingredients in medium bowl until smooth. Spread over cupcakes, sprinkle with graham cracker crumbles

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