Mini Key Lime Cupcakes Recipe
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Mini Key Lime Cupcakes

By: Betty Crocker®  
"Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (5)

Rate/Review | 431 people have saved this

Prep Time:
40 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 48 cupcakes
 

Ingredients

  • Topping:
  • 1 (4-serving size) package vanilla instant pudding and pie filling mix
  • 1 1/2 cups whipping cream
  • 1/4 cup Key lime or regular lime juice
  • 4 drops green food color
  • 1 1/2 cups powdered sugar
  •  
  • Cupcakes:
  • 48 regular-size paper baking cups
  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  •  
  • Frosting:
  • 1 (12 ounce) container Betty Crocker® Whipped fluffy white frosting
  • 1 tablespoon Key lime or regular lime juice
  • 1/2 teaspoon grated Key lime or regular lime peel

Directions

  1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
  2. Heat oven to 375 degrees F (350 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
  3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
  4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Footnotes

  • High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.
  • Special Touch: Check your market for seasonal fresh Key limes in bags, and juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 Key limes to make about 1/3 cup juice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 139 | Total Fat: 6.6g | Cholesterol: 10mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by Auntie D in MN 
Very yummy, made it for a tropical themed party. I used Heavenly White Cake (from this site)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by Danielle Garcia 
GREAT RECIPE! I altered the recipe a bit to make it healthier- I used nonfat vanilla yogurt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2009 by HPlacanico 
I made these as Mini Cupcakes. (Not the normal sized ones as the recipe says) It sure was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by lvmy2kids 
This is an absolutely delicious little cupcake. The one change I made was that I made mini... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Sumchelle 
Super fun (and easy) to make! I did use a bit more lime juice where called for, and probably... MORE

 
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