Key West Cupcakes

By á-6636

Ingredients

• Filling:
• 1 box (4 serving size) instant vanilla pudding
• 1 1/2 c. whipping cream
• 1/4 c. fresh key lime or regular lime juice
• 4 drops green food color
• 1 1/2 c. powdered sugar
• Cupcakes:
• 1 box yellow cake mix
• Eggs, water, and oil called for on box
• Frosting:
• 1 can whipped fluffy white frosting
• 1 TBSP fresh key lime or regular lime juice
• 1/2 teaspoon grated lime peel

Preparation

Step 1

In a large bowl, beat pudding mix and whipping cream with whisk for 2 minutes. Let stand for 3 minutes. Beat in ¼ cup lime juice and food coloring; stir in powdered sugar until smooth. Cover and refrigerate. Heat oven to 350º. Place paper liners in 24 muffin cups. Make cupcakes according to directions using the eggs water and oil. Let cool for 10 minutes; remove from pan and put on cooling rack. Cool completely, about 30 minutes. Spread 1 tablespoon filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into Ziploc bag and cut small corner off. Squeeze one tablespoon frosting onto filling on each cupcake. Store covered in refrigerator.