Key lime juice brings bold citrus flavor to cupcakes topped with frosting.
1 cup all-purpose flour
3/4 cup self-rising flour
1/3 cup vegetable oil
1 1/4 cup sugar
2 large eggs
1/3 cup Key lime juice
1 box (4 serving size) lime flavored gelatin
1 tbsp lemon extract
1/4 tsp neon-green food coloring
3/4 cup buttermilk or (milk or water)
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tbsp finely grated lime peel
1/2 tsp lemon extract
CUPCAKES: Preheat oven to 350. Line standard muffin pan with 12 cupcake liners. Whisk both flours in medium bowl. In large bowl, beat butter with electric mixer until smooth. Add sugar; mix to blend. Beat in eggs 1 at a time, then add lime juice, gelatin and lemon extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner.
Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan and frost.
FROSTING: Beat all ingredients in medium bowl until smooth. Spread over cupcakes or can use decorating bag with icing tip.