I had originally planned on putting mastic in both the cake and the frosting, but the cake had such a powerful mastic punch that, to avoid mastic overload, I opted for a sweetened condensed milk buttercream frosting.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, lime zest, mastic powder, and sugar.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
Mix in the eggs, ricotta, and oil until smooth.
Slowly add milk and mix on low speed until just combined
Fill cupcake liners just over 1/2 full.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.