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Key West Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Whip up Key Lime cupcakes with a tangy filling and creamy frosting for a deliciously unique treat.
Ingredients:
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 1/2 cups whipping cream
  • 1/4 cup fresh Key lime or regular lime juice
  • 4 drops green food color
  • 1 1/2 cups powdered sugar
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 tablespoon fresh Key lime or regular lime juice
  • 1/2 teaspoon grated Key lime or regular lime peel
Instructions:
  • In a large bowl, whisk together pudding mix and whipping cream for 2 minutes until smooth. Allow the mixture to sit for 3 minutes. Mix in 1/4 cup of lime juice and food coloring, then stir in powdered sugar until smooth. Cover and refrigerate.
  • Preheat oven to 350°F (or 325°F for dark and nonstick pans) and line 24 regular-size muffin cups with paper baking cups. Prepare and bake cake mix as instructed on the box for 24 cupcakes. Let cool in pans for 10 minutes, then transfer to a cooling rack. Cool completely for about 30 minutes before serving.
  • Add a generous dollop of filling onto each cupcake. Give the frosting in the container a gentle stir, about 20 times. Carefully mix in 1 tablespoon of lime juice and some lime peel. Transfer the frosting into a 1-quart resealable plastic bag. Cut a 1/2-inch opening across the bottom corner of the bag. Squeeze out 1 tablespoon of frosting from the bag onto each cupcake. Optionally, top with a fresh lime wedge. Keep refrigerated with a cover.

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