Preheat oven to 350ºF. Add muffin liners to a 12-cup muffin pan and set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk together olive oil, white sugar, sour cream, milk, 1 whole egg, 1 egg white, key lime
zest, key lime juice and vanilla until well combined.

Sift in the dry ingredients and whisk until just combined. Do not over mix.

Scoop and fill each cupcake cavity ⅔rds of the way full. Bake for 14 to 16 minutes, or until an inserted toothpick in the center of the cupcake comes out clean.

Let cupcakes sit in the pan for a minute, then carefully remove them and place on a wire rack to cool completely.

Add room temperature cream cheese and butter to a large bowl and using an electric mixer, whip until creamy and lump free.

Add powdered sugar, key lime zest, vanilla extract and salt. With the mixer on low, then gradually increasing to medium-high, mix until completely combined and fluffy. For a stiffer frosting, add more powdered sugar. Scrape the sides and bottom of the bowl with a spatula as needed.

Frost your cupcakes, and then press graham cracker crumbs around each cupcake. Serve and enjoy!