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Key Lime Cheesecake Cupcakes

tbspSusan Recipe by
(52 reviews)
Key Lime Cheesecake Cupcakes
  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 24
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Key Lime Cheesecake Cupcakes

Key lime juice brings bold citrus flavor to cupcakes stuffed with a cheesecake center.



box Betty Crocker™ SuperMoist™ lemon cake mix
box (4-serving size) lime-flavored gelatin
cup water
cup Key lime juice
cup vegetable oil
or 3 drops green food color, if desired


store-bought baked cheesecake (6 inch round)


tub (16 oz.) Betty Crocker™ Rich & Creamy cream cheese ready-to-spread frosting
carton (6 oz.) Yoplait® Original Key lime yogurt
teaspoon Key lime juice
cup powdered sugar
Key lime slices or grated lime peel for garnish, if desired


  • 1 Heat oven to 350°F. With a 1-1/4 inch cookie scoop or spoon, scoop cheesecake into 24 balls. Set aside.
  • 2 Place 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 Divide 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 Bake 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 In 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.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step


Key Lime Cheesecake Cupcakes

As prepared by tbspSusan,

Just when you thought you and your SO were the perfect pair, along comes Key lime and cheesecake -- together in one cupcake!

Your brain is wanting spring. Your body is wanting spring. But here we are stuck smack dab in the belly of February -- not quite winter, not yet spring. What's a person to do?

Bake up something refreshing and indulgent, that's what. And this pair -- tart Key lime cakes stuffed with sweetly creamy cheesecake -- will shake up your day and turn it from drab to dramatic.

But wait! Isn't cheesecake kinda finicky? A bit temperamental?

Yah, it is. So that's why we're not going to make the cheesecake to stuff into these Key Lime Cheesecake Cupcakes. Stay tuned -- you won't believe this actually works!

First, lemme introduce you to the stars of our show:

Betty Crocker Cake Mix and Frosting and Yoplait Key Lime Yogurt

Betty Crocker lemon cake mix is the base for our cupcakes. And the frosting and yogurt -- well, just wait'll you see what we do with those.

Here's the secret weapon: A 6" store-bought cheesecake! NOT KIDDING! Get out your 1-1/4" cookie scoop (or a spoon) and scoop out 24 little cheesecake balls.

Cheesecake Balls

Now make the batter: cake mix, lime-flavored gelatin, Key lime juice, water, oil, eggs and a couple-a drops-a green food coloring.

Green Batter for Key Lime Cupcakes

Now we're going to make that batter gobble up the cheesecake balls like this:

Key Lime Cheesecake Cupcakes

Do that for all 24 cupcakes and they'll be ready to bake at 350 degrees for 15 minutes or so -- just until your touch springs back on top. You don't want to over-bake them because, remember, you have a baked cheesecake center already there!

Then, voila! Lookie what's inside!

Cheesecake Centers of Key Lime Cupcakes

The icing is a thin mixture of the ready-to-spread frosting, Key lime juice, Key lime yogurt and a bit o' powdered sugar. Since it's a fresh and fluid, it's easiest to invert the cupcakes and dip the tops into the frosting mixture (rather than trying to frost 'em with a knife).

Key Lime Cheesecake Cupcakes

Then garnish with slices of Key lime, cut to the center and interlocked for this 3D decorator effect.

So there you have it -- a perfectly awesome way to beat those mid-winter blahs into submission!

Serving Idea

Serve the cupcakes cut in half, open-face, with more of the icing mixture drizzled over the top. Finish with whipped cream and a slice of Key lime.

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Expert Tips

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.

Nutrition Information 

No nutrition information available for this recipe
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