Preheat oven to 375 degrees F, and line a mini muffin tin (12 cups) with 12 mini muffin liners.
In a bowl, use a hand mixer to blend all the wet cupcake ingredients, then mix in the dry.
Spoon the batter (will be thick-ish) into each of the cups. They should fill about 75% of the way.
Pop in the oven for about 10 minutes, or until browned on top.
Remove cupcakes from oven, and allow to cool completely (you don’t want your frosting melting!)
In a bowl, use a hand mixer to blend all of the frosting ingredients EXCEPT the salt, starting with the cream cheese, then butter, then adding the rest. Blend well, which will help the sweetener absorb.
Finally, spoon the frosting into a pastry bag with a tip, or if you don’t have one, spoon it into a plastic ziplock and then cut the tip off the corner of the bag to pipe the topping out evenly onto each cupcake.
Chill for at least an hour in the fridge. They’re most excellent when cold.
For garnish, you can slice up a lime as pictured, and a great addition is some flaked salt sprinkled over the top (like Malden’s) because it’s not a super salty type of salt, but gives an extra kick!
Finally, enjoy! Refrigerate to store.
These cupcakes are great when cooled, but once they’ve spent a night in the refrigerator, they’re especially good because the frosting thickens up.