Citrus Cupcakes

Preheat oven to 350 degrees. Line or grease 12 muffins tins. Set aside.

In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time and then vanilla.

In a small bowl, combine the flour, baking powder, salt, and zest. Stir to combine.

Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk along with the juice of the lemon and lime and stir. Then add remaining flour and stir until incorporated.

Fill the muffin tins.

Bake for 15-18 minutes or until a toothpick comes out clean.

Remove from oven and leave to cool on a wire rack

Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth. Whisk in the vanilla and then slowly start sifting in the icing sugar and whisking until you have reached the desired consistency. Add the milk and whisk. Fold in the zest.

You can pipe the frosting on the cupcakes or spread it on with a butter knife.

Best served the day they are made but will keep up to two days in an airtight container.