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    KEY LIME CUPCAKES!!! INGREDIENTS: 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: 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 DIRECTIONS: 1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full. 2. Bake 17 to 22 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. 3. 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. 4. 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. Expert Tips: You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice. Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

    3y

    6 comments

    • Sarah Carroll

      USE FOR CAKE MIX RECIPE- Key Lime Cupcakes Recipe- lemon cake mix (oil, eggs & water), lime gelatin, lime juice

    • KeunsupShin

      Really yummy. Used Key Lime buttercream fosting instead of the cream cheese KEY LIME CUPCAKES!!! INGREDIENTS: 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

    • Susan Hagen

      Key Lime Cupcakes -- lemon cake mix, lime gelatin, Key lime juice, oil, eggs. Topped with glaze and cream cheese frosting. Garnish with lime peel.

    • Anne R

      INGREDIENTS: 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 su /cupcake recipes

    • Jordan W

      Key Lime Cupcakes #KeyLime #Cupcakes #Green

    • J Ak

      KEY LIME CUPCAKES INGREDIENTS: 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: 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 DIRECTIONS: 1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full. 2. Bake 17 to 22 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. 3. 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. 4. 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. Expert Tips: You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice. Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

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