Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract, lime zest, and lime juice.
Combine the flour, baking powder, and salt in a separate bowl. Add this to the butter mixture, mixing until combined. Pour in the milk and continue to mix until smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for about 20 minutes, or until an inserted toothpick comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or adding your favorite frosting.
Notes
Ensure all ingredients are at room temperature before mixing for smoother integration.
Don't overmix the batter; stop as soon as it’s combined to keep the cupcakes moist.
Use a microplane to zest the lime without getting any bitter white pith.
Test the cupcakes with a toothpick for doneness; if it comes out clean, they’re ready.
Allow cupcakes to cool completely before frosting to prevent the frosting from melting.