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Key Lime Cupcakes

16 Jan

1 box lemon cake mix

1 box ( 4-serving size) lime jello

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs



1 cup powdered sugar

2 TBSP Key lime juice



1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

3-1/2 cups powdered sugar


Preheat oven to 350

Place paper baking cups in 2 muffin pans. In a large bowl, beat cake mix and gelatin on low-speed 30 seconds. Add remaining cup cake ingredients; beat at low-speed for 30 seconds; then beat 3 minutes 2 minutes, scraping bowl as necessary. Divide batter evenly among pans, filling each cup about 2/3 full.

Bake 17 to 22 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Move to cooling racks and pierce holes in top of cup cakes with a fork in several places.

In a small bowl, mix 1 cup powdered sugar and enough of the 2 TBSP lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread over cupcakes. Cool completely.

In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low-speed, beat in vanilla and powdered sugar until mixed; beat at medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in the center. Garnish with grated lime zest if desired.


Makes 24 cupcakes

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