Girls night calls for a new cupcake recipe!! I saw a recipe for these on Pinterest and figured this recipe would work due to the acid of the lime as well as the buttermilk. This recipe originally called for all butter but I find the product will crumble easily when all butter is used so I replaced half of the butter with canola oil. I also bumped up the flour a little bit as well. These turned out really well with a great taste and texture!

Key Lime Pie Cupcakes

Cream together:

• 1/4 cup softened butter
• 1 and 1/4 cup sugar

Then add:

• 1/4 cup canola or vegetable oil
• 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs)*
• 3 tbsp lime juice
• 1 tbsp lime zest 
• couple of drops green food coloring

Mix well. Combine dry ingredients in a separate bowl:

• 2 cups flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt

In a large measuring cup mix together:

• 3/4 cup buttermilk
• 1/4 cup milk

Alternately add dry ingredients and the milk combination until mixed well.

Pour into muffin cups and Bake 350 degrees F for 20-25 minutes.

*Can also substitute the egg replacer in this recipe with 1/2 cup plain unsweetened yogurt.

Frosting:

Cream together:

• 8 oz cream cheese
• 1/2 cup softened butter

Then add:

• 1 tbsp lime juice
• 1 tbsp lime zest
• 1/2 tsp vanilla
• approx 3 cups icing sugar

Beat until Fluffy. This may be a bit runny but you can add more icing sugar or refrigerate it for a bit before or after piping.