Cupcakes:

1. Line 2 cupcake pans with 21 cupcake liners. Preheat oven to 350°F. Oven rack in middle of oven.
2. In medium bowl, measure flour, baking powder, baking soda and salt, whisk together and set aside.
3. In bowl of stand mixer fitted with paddle attachment, cream butter and sugars until smooth and creamy.
4. Add eggs, beat on low speed, scrape down sides of bowl. Add key lime juice and extract, whip on low speed to combine.
5. Add half of the sour cream and half of the flour, beat til flour disappears on low speed, add remaining sour cream and flour. Beat to combine.
6. Scoop batter into cupcake liners filling 3/4 full. Bake at 350 for 18-20 minutes or until toothpick inserted comes out clean.
7. Make simple syrup, in small mixing cup add all ingredients, microwave 25 seconds, stir to blend.
8. Remove cupcakes from oven when done and brush warm cupcakes with Key Lime Simple Syrup a pastry brush.

Make Key Lime Cream Cheese Frosting

In bowl of stand mixer fitted with paddle attachment, add butter and cream cheese. Beat until smooth and creamy about a minute.  Add 2 cups of confectioner’s sugar, beat to blend, mixture will be dry but as it beats it will loosen up.  Add remaining confectioner’s sugar, key lime juice, extract and salt. Whip on medium high speed to combine well.  Frosting should be medium stiff consistency for piping.

Piping Cupcakes:

Fill disposable piping bag with large star tip # 859. Fill piping bag with frosting. Pipe swirls on top of cupcakes. Grate lime for zest and sprinkle over top of cupcake, add lime triangle as a garnish.

Store cupcakes in refrigerator until serving.