Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside.
In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
2½ cups cake flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 1 minute on medium speed. Add in the milk, lime juice, and sour cream and mix until combined. Add in the eggs and lime zest and mix until combined.
1 cup unsalted butter, 1⅓ cups granulated sugar, ⅓ cup milk, ½ cup lime juice, ½ cup sour cream, 4 large eggs, 2 teaspoons lime zest
Fold in the flour mixture until the flour has been incorporated. Do not overmix. Add in the green food coloring. Green food coloring will lose a little bit of its coloring as it bakes so, once you have achieved the color you like, add in just a smidge more to make up for the color baking out.
Green food coloring
Fill your cupcake molds ¾ full and bake for 14-15 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, let cool on a cooling rack until they reach room temperature.