Key Lime Cupcakes

Key lime juice brings bold citrus flavor to cupcakes topped with both glaze and frosting.

BettyCrockerRecipe by BettyCrocker

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30 minutes

1 hour 35 minutes

24 cupcakes



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Nutrition Info

  • 1 Cupcake
  • 280
  • 10g
    (Saturated Fat 4 1/2g, Trans Fat 1/2g)
  • 40mg
  • 210mg
  • 43g
    (Dietary Fiber 0g, Sugars 34g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 4%
  • Exchanges
  • 2
  • 2 1/2
  • 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 19 to 24 minutes.

  • Kitchen Tips

    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.

Ingredients

  • Cupcakes
  • 1  box lemon cake mix with pudding
  • 1  box (4-serving size) lime-flavored gelatin
  • 3/4  cup water
  • 1/3  cup Key lime juice
  • 1/3  cup vegetable oil
  • 3  eggs
  • 2  or 3 drops green food color, if desired
  • Glaze
  • 1  cup powdered sugar
  • 2  to 2 1/2 tablespoons Key lime juice
  • Frosting
  • 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

Directions

  1. 1Heat oven to 350°F. 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. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
  2. 2Bake 17 to 22 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.
  3. 3In 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.
  4. 4In 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.

Categories: Course, Desserts, Cakes

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