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1
Preheat the oven to 350F
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2
Line the muffin tin with cupcake liners.
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3
Whisk the flour, baking powder, and salt together in a medium bowl.
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4
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
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5
While beating, gradually pour in the butter and then the vanilla.
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6
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
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7
Take care not to over mix the batter.
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8
Divide the batter evenly in the prepared tin.
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9
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes.
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10
Cool cupcakes on a rack in the tin for 10 minutes, then remove.
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11
Cool on the rack completely.
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12
For icing: Mix the confectioners' sugar and lime zest in a medium bowl.
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13
Add the lime juice and mix with an electric mixer to make a firm but pourable icing.
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14
(If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.)
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15
Add food color to make a pale pastel green icing.
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16
To assemble: Remove cupcake from its liner.
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17
Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom.
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18
Stuff each cake with a strawberry and cover with a little bit of cake.
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19
Spoon and spread icing over the top of the cupcakes.
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20
Sprinkle with green sanding sugar.
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21
Top with small mint leaves or candied leaves.
