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Key West Cupcakes

Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special.

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( 26 Ratings)

26 Ratings

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4 Stars 35%

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Member Reviews ( 13 )

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Prep Time 25 min
Total Time 1 hr 30 min
Servings 24

Ingredients

Filling

1: box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2: cups whipping cream

1/4: cup fresh Key lime or regular lime juice

4: drops green food color

1 1/2: cups powdered sugar

Cupcakes

1: box Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

Frosting

1: container Betty Crocker® Whipped fluffy white frosting

1: tablespoon fresh Key lime or regular lime juice

1/2: teaspoon grated Key lime or regular lime peel

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Directions

1 To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
2 Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3 Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Love lemon? Use fresh lemon juice for the lime juice, lemon peel for the lime peel and yellow food color for the green.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 280
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 45mg; 45%;
Sodium: 220mg; 220%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 3/25/2011 11:16:59 AM REPORT ABUSE ChandraRose said:

Rating:

To fix some of the problems other listed below: Use 1 tsp lime extract and 1 tsp lime zest in the cake batter. Cook as directed and cool. To help with the two frostings....I put the filling in a lg pastry bag and filled the cupcakes (insert tip 1/2 way into cup cakes and fill until the cupcakes slightly swell) then frost with 'frosting'

This reply was: Helpful Inspiring

Posted 6/1/2009 11:58:23 AM REPORT ABUSE Simscook said:

Rating:

These are SOOOOOOO delicious. My only problem was that I made them to take to work (frosted them in the morning after making the cupcakes and the fronstings the night before) and by the time I got to work some of the frosting had slipped off. No matter, they are delicious. I made the recipe just as described, but next time I might try to cut some calories and fat by experimenting with cool whip. I used the bottled Key Lime juice and it worked very well - just enough lime flavor. People loved them.

This reply was: Helpful Inspiring

Posted 5/18/2009 9:26:51 AM REPORT ABUSE uncmom said:

Rating:

Theses cupcakes were delicious and I got lots of great comments from the teachers at school once I got them to try them!! Be careful - they do not do well in the heat. I iced them in the morning on cool cupcakes from the night before and by the time I got them to school many of the toppings had slid off. I was kind of confused making them with the word "filling" when they really have 2 icings. I might suggest making them the night before and refrigerating them overnight before trying to transport them anywhere.

This reply was: Helpful Inspiring