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Mini Key Lime Cupcakes

  • Prep 35 min
  • Total 2 hr 35 min
  • Ingredients 11
  • Servings 48

Ingredients

Topping

1
box (4-serving size) 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
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1
tablespoon Key lime or regular lime juice
1/2
teaspoon grated Key lime or regular lime peel

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 mini cupcake
Calories
130
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
1/2g
Cholesterol
20mg
7%
Sodium
115mg
5%
Potassium
20mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
14g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Check your grocery store for seasonal fresh Key limes in bags to juice. You will need 5 Key limes to make about 1/3 cup juice.

Delight your guests with these yummy cupcakes made using Betty Crocker® SuperMoist® yellow cake mix and frosted with Betty Crocker® Whipped fluffy white frosting – perfect for dessert with lemon twist.

Directions

  • 1 In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar. Cover; chill.
  • 2 Heat oven to 375°F. Place 24 of the paper baking cups in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Using about 1/2 of the batter, spoon about 1 rounded tablespoon batter into each muffin cup. Chill remaining batter. Bake 12 to 16 minutes or until toothpick comes out clean. Remove from pans to cooling rack. Repeat with remaining baking cups and batter. Cool completely.
  • 3 Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping onto each cupcake. Stir frosting in container 20 times. Stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from one bottom corner of bag. Squeeze 1 rounded teaspoon frosting onto topping. Garnish with small lime wedge, if desired.

Delight your guests with these yummy cupcakes made using Betty Crocker® SuperMoist® yellow cake mix and frosted with Betty Crocker® Whipped fluffy white frosting – perfect for dessert with lemon twist.

Rate and Comment

Delight your guests with these yummy cupcakes made using Betty Crocker® SuperMoist® yellow cake mix and frosted with Betty Crocker® Whipped fluffy white frosting – perfect for dessert with lemon twist.