Mini Gluten Free Key Lime Cupcackes

• 6 Tbsp. butter, melted
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 2 eggs, separated
• 3/4 c. milk (can use dairy free)
• Zest of 1/2 lime
• 1 Tbsp. lime juice
• 1 tsp. vinegar
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 c. gluten free flour blend (I used almond flour and the Target GF blend)

Key Lime Frosting

• 4 oz. cream cheese, softened
• 4 Tbsp. butter, softened
• 1/2 tsp. vanilla
• 1 Tbsp. lime juice
• 1 1/4 c. powdered sugar

• Preheat oven to 350 degrees.
• In a large mixing bowl, whisk the butter, brown sugar, vanilla, eggs, and milk. Next, whisk in the lime zest, lime juice, vinegar, baking soda, baking powder, salt, and flour.
• Spoon 1 Tbsp. of batter into lined mini muffin cups. Bake for 11-13 minutes, until an inserted toothpick comes out clean.
• Meanwhile, beat the cream cheese and butter in a large mixing bowl until smooth. Then, beat in the vanilla, lime juice, and powdered sugar. Cover and place in the freezer until ready to use. This will allow the butter and cream cheese to begin to set.
• Allow the mini cupcakes to cool. Next, use a knife or icing bag with a tip to frost. Garnish with lime zest. Store in the fridge.