Makes 1 dozen
* Or whisk 11/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups bleached all-purpose flour.
Garnish cupcakes, if you like, with graham cracker crumbs. If using graham crackers, you’ll only need about 1 whole cracker. Also a little wedge of lime for show doesn’t hurt.
2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tablespoon finely grated lime zest, divided, and 1 tablespoon lime juice
3 large eggs
1 1/2 cups self-rising flour *
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup condensed milk
1/ 2 cup confectioner’s sugar
Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers. Beat 12 tablespoons of butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.
Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and serve.