These lovely little gems are a favorite around our home, and this time of year offers plenty of reasons to bake them. Spring, St. Patty’s Day, and Easter are wonderful opportunities to share them with family and friends. If you aren’t a fan of “tart” foods, you won’t have to worry. With these cupcakes, the key lime flavor is just right; it won’t make you pucker when you indulge.
Key Lime Cupcakes
- 1 lemon cake mix
- 1 (4 serving size) lime-flavored gelatin
- 3/4 c. water
- 1/3 c. key lime juice
- 1/3 c. oil
- 3 eggs
- 2 or 3 drops green food coloring, if desired
- 1 c. powdered sugar
- 2 to 2 1/2 tablespoons key lime juice
- 1 (8 oz.) package cream cheese, softened
- 1/4 c. butter or margarine, softened
- 1 teaspoon vanilla
- 3 1/2 c. powdered sugar
- Grated lime peel, if desired
Heat oven to 350 degrees (325 for dark or nonstick pans). Place paper baking cup in each muffin cup. In a large bowl, beat cupcake ingredients with electric mixer, scraping bowl occasionally. Fill each cup about 2/3 full. Bake 19 to 24 minutes or until toothpick or skewer comes out clean. Remove from pan to a cooling rack, then using a toothpick or skewer, poke several holes in each cupcake.
In a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Spread over cupcakes, then cool completely, about 30 minutes.
In a large bowl, beat cream cheese and butter till light and fluffy. On low, beat in vanilla and powdered sugar until mixed. Turn up to medium and beat until fluffy. Frost cupcakes; garnish with lime peel. Store in refrigerator. Enjoy!