Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and light, about 2-3 minutes.

Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and lime zest.

Gradually add the dry mixture into the butter mixture, alternating with the buttermilk and lime juice. Be and end with the dry ingredients. Mix until just combined. Do not overmix!

Pour the batter into the lined cupcake tins, filling each liner about ⅔ full.

Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cupcakes have cooled completely, pipe or spread the whipped cream frosting on top and garnish with lime zest.

These cupcakes are best served chilled, so pop them in the refrigerator for a bit before serving.