Key Lime Pie Cupcakes

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon green food coloring
3/4 cup buttermilk

Preheat oven to 350 f. Line standard muffin pan with 12 paper liners (I got 18 cupcakes out of this batch). Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs one at a time, then the next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup into each liner. Bake cupcakes until tester inserted into center comes clean, 20-25 minutes. remove from pan, and bake the next 6. Let cool completely then cut a cone shape in the center of each cupcake. Pipe with filling. Cut the bottom of the cone off and place top back on the cupcake. Frost and sprinkle graham cracker crumbs on top.

K.L.P. Filling
8 oz. cream cheese
5 oz. key lime juice
7 oz. sweetened condensed milk

Mix really well so there are no lumps.

K.L.P. Frosting
8 oz. cream cheese
1 1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract.

Mix until smooth.

These cupcakes are SO delish! I used as much fat free stuff as possible so I would feel less guilty eating one. Luckily they are for a couple neighbors so they will be out of my kitchen soon! ;)