Key Lime Pie Cupcakes

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

By Betty Crocker Kitchens

September 12, 2012

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

tablespoons butter or margarine, softened

teaspoons grated Key lime or regular lime peel

whole egg

egg yolks

cans (14 oz each) sweetened condensed milk (not evaporated)

3/4

cup bottled or fresh Key lime or regular lime juice

drop green food color, if desired

container (1 lb) Betty Crocker™ Rich & Creamy vanilla or cream cheese frosting

graham cracker crumb crust (6 oz), broken into chunks, or 10 graham cracker rectangles, broken into chunks

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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.