Preheat the oven to 180 ° traditional heat.

In the bowl of the food processor, beat the butter and sugar. Then add the whole eggs one by one. Chop the mint very finely and add to the preparation with the lime zest and juice. Sift the flour and baking soda then add to the dough, little by little while mixing. Finish with the milk. Pour the dough into cupcake boxes previously placed in a muffin tin. Bake for about 20 minutes. Let cool on rack.

Prepare the icing by whisking in a food processor the mascarpone, icing sugar, whole crème fraîche and lime juice until a firm consistency is obtained. Line a pastry bag and frost the cooled cupcakes. Sprinkle with zest for decoration.