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Key Lime Cupcakes

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

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 (323) 73 Reviews
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  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 24

Ingredients

Cupcakes

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, 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 2 Bake 19 to 24 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 In 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 In 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.

EXPERT TIPS

Expert 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.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
200mg
200%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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