Tasty Tuesday: Key Lime Cupcakes.

I made these tasty treats for my Dad for Father's Day. His two favorite food items: peanut butter, and key lime pie. I've made him banana cupcakes with peanut butter frosting before, so I figured it was time to try a key lime goody!

Betty Crocker's Key Lime Cupcakes

Photo and recipe found here.

Cupcakes

1 box Betty Crocker® SuperMoist® lemon cake mix 

1 box (4-serving size) lime-flavored gelatin 

3/4 cup water 

1/3 cup Key lime juice 

1/3 cup vegetable oil 

3 eggs

2 or 3 drops green food color, if desired

Glaze

1 cup powdered sugar 

2 to 2 1/2 tablespoons Key lime juice

Frosting

(I cheated and bought the store bought stuff)

1 package (8 oz) cream cheese, softened 

1/4 cup butter or margarine, softened 

1 teaspoon vanilla 

3 1/2 cups powdered sugar 

Grated lime peel, if desired

 

 

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

 

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

 

In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.

 

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.