Mini Key Lime Cupcakes

Name: Mini Key Lime Cupcakes
Prep time: 35 min
Total time: 2 h 35 min
Yield: 48
Ingredients: 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; 48 regular-size paper baking cups; 1 box Betty Crocker™ Super Moist™ 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

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

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

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™ Super Moist™ 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

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.

Expert Tips

tip 1
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.

Nutrition Information

130 Calories, 6g Total Fat, 0g Protein, 19g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 mini cupcake

Calories: 130

Calories from Fat: 50

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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