Key Lime Pie Cupcakes

Enjoy these citrus flavored cupcakes made using Betty Crocker® sugar cookie mix and frosting – a tasty dessert treat.

  • Prep Time 20 min
  • Total Time 3 hr 5 min
  • Servings 24

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
6
tablespoons butter or margarine, softened
4
teaspoons grated Key lime or regular lime peel
1
whole egg
4
egg yolks
2
cans (14 oz each) sweetened condensed milk (not evaporated)
3/4
cup bottled or fresh Key lime or regular lime juice
1
drop green food color, if desired
1
container (1 lb) Betty Crocker™ Rich & Creamy vanilla or cream cheese frosting
1
graham cracker crumb crust (6 oz), broken into chunks, or 10 graham cracker rectangles, broken into chunks

  • 1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, stir cookie mix, butter, 3 teaspoons of the lime peel and the whole egg until soft dough forms. Drop dough by heaping tablespoonfuls into muffin cups; use fingers to flatten. Bake 12 minutes. Cool in pans on cooling racks.
  • 2 In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour evenly into partially baked crusts, filling each about three-fourths full.
  • 3 Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Stir remaining 1 teaspoon lime peel into frosting. Frost cupcakes. Garnish with graham cracker chunks. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
361
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Sodium
155mg
155%;
Total Carbohydrate
53g
53%
(Dietary Fiber
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.