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 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.