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Prep 20min
Total3hr5min
Servings24
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Ingredients
1
pouch (17.5 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
tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
1
graham cracker crumb crust (6 oz), broken into chunks, or 10 graham cracker rectangles, broken into chunks
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
361
Total Fat
14g
0%
Saturated Fat
6g
0%
Sodium
155mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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