These might use cake mix, but they were a huge hit at my house. I made them for my friend’s birthday after dinner at our home, and I sent her home with 1/2 dozen. This recipe makes 24, so we had some left at our home as well. My husband didn’t share these with my typical guinea pigs…he kept them at home. That demonstrated what he told me…that they were right up there with the white chocolate raspberry cupcakes I’ve made in the past.
I used fresh key limes, but you can substitute the bottled juice if you prefer.
1 box lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
2 or 3 drops green food color, if desired
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Makes 24 cupcakes
You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g