Preheat oven to 400 degrees Fahrenheit.

In a large bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together with the paddle attachment. Add the eggs one at a time. Mix thoroughly after each addition. Add the lime zest and juice. Combine.

Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Do not over mix! 

Line muffin tin with 12 cupcake liners. Fill cups 2/3 full with batter. (There may be a tiny bit of batter leftover, but do not overfill the cupcake liners.)

Bake at 400 degrees Fahrenheit for 13-15 minutes or until baked all the way through. Let cupcakes rest in pan for 10 minutes before transferring to a wire rack to cool.

Make the frosting by beating the butter and strawberry preserves until smooth. Scraping the bowl as needed. Add the powdered sugar and salt. Mix until combined.

Scoop frosting into a piping bag fitted with a large star tip (Wilton 2D or 1M). Pipe frosting onto cupcakes. Top with a slice of lime or fresh strawberry for decoration. Enjoy! Store leftovers in an airtight container at room temperature up to 5 days.