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Mini Key Lime Cupcakes

Mini Key Lime Cupcakes

"Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy."
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1 h 50 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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.

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Read all reviews 7
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Very yummy, made it for a tropical themed party. I used Heavenly White Cake (from this site) for the cake portion. I followed the recipe as written for the topping and frosting and they were v...

I made these as Mini Cupcakes. (Not the normal sized ones as the recipe says) It sure was a lot of work to frost all the tiny cupcakes but they turned out great! Very cute! Will make 'normal' s...

This is an absolutely delicious little cupcake. The one change I made was that I made mini cupcakes instead of regular sized ones, baked for about 7 minutes. Other than that I followed the recip...

GREAT RECIPE! I altered the recipe a bit to make it healthier- I used nonfat vanilla yogurt instead of oil for the cake mix (it makes it moister). I used light cool whip instead of heavy whippin...

so good and limey! i made these twice in july and they were a hit both times! followed recipe exactly

Super fun (and easy) to make! I did use a bit more lime juice where called for, and probably more zest, too. First day, they're a little intense, but they do mellow in the fridge. I'd advise ...

SO easy, so delicious. I followed exact recipe, EVERYONE loved them! Usually, a full cupcake is TOO much cake. I love the halves!

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