Key Lime Cheesecake Cupcakes

Directions

1. 1Heat oven to 350°F. With a 1-1/4" cookie scoop or spoon, scoop cheesecake into 24 balls. Set aside.
2. 2Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients (NOT cheesecake). Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary.
3. 3Divide batter in half. Divide the first half of the batter evenly between the 24 cups. Add one cheesecake ball to the center of each of the cups. With the remaining half of the batter, cover the cheesecake balls, dividing the batter evenly between the 24 cups.
4. 4Bake 15 to 20 minutes --just until top of cupcake springs back to the touch. Remove cupcakes from pan and cool completely on a rack.
5. 5In small bowl, mix the frosting, yogurt, Key lime juice and powdered sugar until a thin consistency. Tip cupcakes upside down and dip tops into the icing mixture. (There will be leftover frosting.) Garnish with sprinkles, Key lime slices or grated lime peel. Serve immediately.
6. 6SERVING IDEA: Cut cupcakes in half to expose cheesecake centers, and place in a small bowl. Drizzle with a liberal amount of icing mixture and top with ice cream or whipped cream. Garnish with Key lime slices or grated lime peel as desired.