This post follows along nicely with my Lemon Creme Cupcakes 🙂 I made these during the spring, and they definitely had that tart key lime flavor. They had a nice key lime glaze on top, topped with a powdered sugar key lime cookie, which gave them the little extra kick of sweetness too. I also used brightly colored cupcake wrappers, which made them even more fun, standing out against the neon green color of the cupcakes. What perfect timing to post about nice sunny springtime – while being snowed in for the 4th day in a row due to Blizzard Nemo! This is another Betty Crocker recipe by the way.
Key Lime Cupcakes
(makes about 24)
1 box lemon cake mix w/ pudding in the mix
1 box lime flavored jello (4 serving size)
3/4 cup water
1/3 c. key lime juice
1/3 c. veg. oil
drops of green food coloring to desired shade of green
Heat oven to 350° and add baking cups to the muffin tin.
In a large bowl, beat the cake mix and jello and then add the remaining ingredients.
Divide batter among the cups, filling about 2/3 full.
Bake 17-22 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes then remove to wire rack.
Using a toothpick, pierce the top of the cupcakes in multiple places (this is for when you put the glaze on top).
1 c. powdered sugar
2 to 2 1/2 tbsp key lime juice
In a small bowl, mix the powdered sugar and key lime juice until smooth and thin enough to drizzle.
Drizzle and spread the glaze over the tops of the cupcakes while they are still warm.
Allow to cool completely before frosting.
1 package 8 oz. cream cheese – softened
1/4 c. butter or margarine – softened
1 tsp vanilla extract
3 1/2 c. powdered sugar
In a large bowl, beat the cream cheese and butter on medium speed until light and fluffy.
Add in vanilla and powdered sugar and mix until light and fluffy.
Frost cupcakes as desired.
Top with key lime cookies if you have them (this is optional).