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Key Lime Pie Cupcakes
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Prep Time:
20 minutes
Total Time:
3 hours 5 minutes
Delicious citrus cupcakes made with Betty Crocker® sugar cookie mix and frosting, a delightful treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 6 tablespoons butter or margarine, softened
  • 4 teaspoons grated Key lime or regular lime peel
  • 1 whole egg
  • 4 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 3/4 cup bottled or fresh Key lime or regular lime juice
  • 1 drop green food color, if desired
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1 graham cracker crumb crust (6 oz), broken into chunks, or 10 graham cracker rectangles, broken into chunks
Instructions:
  • Preheat oven to 375°F. Line 24 muffin cups with paper baking cups. In a large bowl, mix cookie mix, butter, 3 teaspoons of lime peel, and the egg until you get a soft dough. Spoon dough into the muffin cups, flatten slightly, and bake for 12 minutes. Allow to cool in the pans on a wire rack.
  • In a medium bowl, whisk together egg yolks, condensed milk, lime juice, and food color using an electric mixer on medium speed for about 1 minute until fully combined. Pour the mixture evenly into the partially baked crusts, filling them about three-fourths full.
  • Bake for 12 to 14 minutes until edges firm up but centers remain soft. Allow to cool for 20 minutes. Chill covered in the refrigerator for at least 2 hours, but not more than 2 days. Mix 1 teaspoon lime zest into the frosting. Frost the cupcakes and top with graham cracker chunks. Keep refrigerated.

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