Mini Key Lime Cupcakes

Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.

Prep Time

Minutes

Total Time

1:50

Hr:Mins

Makes

mini

Topping

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

1 1/2

cups whipping cream

1/4

cup Key lime or regular lime juice

drops green food color

1 1/2

cups powdered sugar

Cupcakes

regular-size paper baking cups

box Betty Crocker® SuperMoist® yellow cake mix

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

Frosting

container Betty Crocker® Whipped fluffy white frosting

tablespoon Key lime or regular lime juice

1/2

teaspoon grated Key lime or regular lime peel

In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Makes 48 mini cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Check your market for seasonal fresh Key limes in bags, and juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 Key limes to make about 1/3 cup juice.

Nutrition Information:

1 Serving (1 Cupcake)

Calories 140

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 3g,
Trans Fat 1/2g),

Cholesterol 25mg;
Sodium 110mg;
Total Carbohydrate 18g

(Dietary Fiber 0g,
Sugars 14g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 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:

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

Mini Key Lime Cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens