Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.

Beat in the eggs one at a time.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.

Stir in the buttermilk, vanilla, zests, and juices from orange, lemon, and lime.

Carefully spoon the batter into each cupcake liner, filling each about two-thirds full.

Bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lime juice, and heavy cream. Beat until smooth and fluffy.

Frost the cooled cupcakes generously with the lime frosting and add lime zest on top for garnish.