Oh B-Limey...another Lime Cupcake

I was so in love with the Coconut with Lime Glaze Cupcakes that I made a few weeks back.  I was particularly fond of that lime glaze.  Oh my, it was really just obscene how yummy that glaze was.  I thought and dreamt of it often since my last cupcake was consummed. Oddly enough, my husband didn't like those coconut cupcakes because, as I found out, he doesn't like coconut.  I think this is just plain weird.  He should have loved those cupcakes as much or more then I did, right? They were wonderful!  To be fair, he believes I need help because I don't like steak.  He has been obsessing over this fact all weekend.  "How can you like ground beef and not steak, they both are from a cow?" he wondered.  I refused to answer such a silly question.

Since I was in the kitchen making the twice baked potatoes and I found myself with some time before they were ready, I decided to try a full on lime cupcake, no coconut involved in this puppy, and see if Andy would like that better.  I also, figured they would be a delightful end of summer treat to take along with us to my parents house for dessert.

These cupcakes were absolutely TO DIE FOR!  My Mom, Dad and I loved them.  Andy liked them minus the frosting which he thought was a bit too sweet for him. I can't fault him here.  I often have to scrape off frosting on cakes because it can just be overwhelming sometimes.  I didn't have to for these cupcakes though.  I loved them, frosting and all.  All in all, I consider this one a resounding success.

Lime Cupcakes with Lime Buttercream Frosting - adapted from recipe found on Cooking with Anne

Ingredients:
1 box Vanilla Cake mix (or White Cake mix)
2 eggs
1/3 cup oil
1 1/4 cups water*
zest of one lime
juice of one lime

Icing:
3/4 cup (1 1/2 sticks) butter, room temperature
zest of one lime
juice of one lime
3-4 cups powdered sugar 

Directions:
1.  Mix the cake mix, oil, eggs, water, lime juice & zest until well blended.  *My mixture was very, very runny to the point I wasn't at all sure this was going to work, but thankfully it did.  I just had to cook it longer then the recipe had called for. Omitting some of the water would help resolve this problem if you wanted your batter a bit more thicker so it was easier to handle.
2.  Add cupcake wrappers into each muffin tin and add batter about 3/4 full. 
3.  Bake at 350 for 15-19 minutes, or until a toothpick comes out clean.  Mine took 19 minutes with the watery batter. 
4.  Allow to cool. 
5.  Prepare icing by whipping the butter on high with a mixer.  Add the lime juice & zest and mix.  Add the powdered suger, 1/2 cup at a time until the frosting is your desired consistency for spreading on your cooled cupcakes.