Preheat oven to 350 degrees F. and prepare muffin pan with 6 muffin liners and set aside. For the cupcakes, beat eggs with coconut oil, key lime juice and sugar in a medium bowl. In a larger bowl, stir baking powder, baking soda, sea salt and coconut flour. Pour egg mixture into flour mixture and stir to combine. Batter will be slightly lumpy. Evenly divide spoonfuls of cupcake batter between 6 muffin cups in muffin pan. Bake for 20-25 minutes and until tops are golden. Allow cupcakes to cool for about an hour before icing them.

Meanwhile, make the icing. In a food processor or blender, mix all ingredients. Start with 3 tablespoons milk and add more as needed to achieve desired consistency. Cashew icing will thicken when chilled, so if you add too much milk by mistake, allow icing to set in the fridge for a bit.

Cashew icing is not quite the consistency of normal icing, so you will not be able to pipe cupcakes. Instead, spread icing on with a butter knife. If desired, sprinkle key lime zest on the cupcake and add a slice of lime for garnish- enjoy!