Key Lime Pie Cupcakes

I love Key Lime Pie and creating a cupcake version of this treat makes it ideal for anytime of year. This recipe can be used to create regular cupcakes, or minis. See the cooks note for specifics on making minis

Key Lime Pie Cupcakes
1 Box of Betty Crocker SuperMoist lemon cake mix
1 3 Ounce box lime-flavored gelatin
3/4 Cup Water
1/3 Cup Nellie and Joe's Key Lime juice
1/3 Cup vegetable oil
3 Eggs
24 (or 48 minis) Cupcake paper liners

Glaze
1 Cup powdered sugar
2 Tablespoons Key Lime juice
1/4 Teaspoon vanilla

Cream Cheese Frosting
2 Packages cream cheese
1/4 Cup butter
2 Cups powdered sugar ( more if you like it sweeter)
Key lime zest


Preheat oven to 325. Place cupcake cups in 24 regular size muffin tins. Add all cupcake ingredients in a bowl. Using an electric mixer start slow to blend then beat on high for about 2 minutes. Pour batter into tins, filling 2/3 of the way. Bake for 15 minutes or until a toothpick comes out clean.

While cupcakes are baking, make glaze by stirring together powdered sugar, vanilla and lime juice until runny, adding more juice as necessary

Remove from oven and while still warm pierce each cupcake several times with a skewer and use a kitchen spoon to glaze each cupcake.

Let cupcake cool completely before frosting.

Using an electric mixer, make frosting by creaming all the ingredients except the zest. Place frosting in piping bag, Using a round tip, frost the cupcakes and finish by sprinkling with Key lime zest.


 Cooks Note: Use the same recipe to make 2 trays of cupcake minis. Line the cups and fill each cup 1/2 way. Cut the icing recipe in half. Bake one tray at a time for 9 minutes at 350 degrees. Makes 48 minis.