Lime Cupcakes: From Rosanne Kunz
1 box Betty Crocker® SuperMoist® 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
3 eggs
2 or 3 drops green food color
Glaze
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice
Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
powdered sugar (to desired consistancy)
Grated lime peel, if desired
Heat oven to 350°F. Place paper baking cup in each of mini muffin cups. In large bowl, stir cake mix and gelatin. 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.
Bake 10 minutes or until toothpick inserted in center comes out clean. Carefully remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 2 cup powdered sugar and enough of the 4-5 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes. Then frost with frosting and garnish with grated lime peel. Store in fridge.
I have tried Keylime juice and regular lime juice and I don't think there is a difference in this recipe. I used 1 level Tablespoon of batter each mini cup or the tiniest cookie scoop works great. This recipe made about 90 mini cupcakes or you could make regular sized cupcakes but you would need to adjust the baking time to about 17 min. I also have froze these in advance and then taken them out let them thaw and then frosted them when I was ready to serve them
