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1 To make cupcakes, arrange oven racks in upper and lower thirds of oven. Preheat oven to 325°F. Line 24 muffin cups with paper liners; spray liners with nonstick spray.

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2 Sift together cake flour, baking powder, and salt in large bowl. Stir in 1 cup granulated sugar.

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3 With electric mixer on high speed, beat egg yolks in another large bowl until pale and thickened, about 2 minutes. On low speed, beat in lime zest, lime juice, orange juice, and liqueur. Add oil in slow, steady stream. Add egg yolk mixture to flour mixture and whisk until smooth.

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4 With clean beaters and mixer on medium speed, beat egg whites and cream of tartar in another large bowl until soft peaks form. Increase speed to high. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. With rubber spatula, fold one quarter of beaten whites into batter. Gently fold in remaining whites just until no streaks of white remain.

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5 Spoon batter by 1/2 cupfuls into prepared muffin cups (set aside remaining batter). Bake until toothpick inserted into center comes out clean, about 25 minutes.

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6 Let cool in pans on wire racks, 10 minutes; remove cupcakes from pans and let cool completely on racks. Line 4 muffin cups with paper liners; spray liners with nonstick spray. Spoon remaining batter into prepared muffin cups (fill any empty muffin cups halfway with water). Repeat baking and cooling.

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7 To make glaze, whisk together confectioners’ sugar, milk, and lime zest in small bowl until smooth. Drizzle evenly over cupcakes with fork. Let stand until glaze sets, about 1 hour.

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Serving size: (1 cupcake)