Mini Key Lime Cupcakes

By CJKK

Ingredients

• Topping
• 1 box (4 serving size) instant vanilla pudding and pie filling mix
• 1 1/2 c whipping cream
• 1/4 c key lime or regular lime juice
• 4 drops green food coloring
• 1 1/2 c powdered sugar
• Cupcakes 48 regular size paper baking cups
• 1 box betty crocker supermoist yellow cake mix. Mix water, vegetable oil and eggs called for on cake mix box
• Frosting 1 container Betty Crocker Whipped fluffy white frosting
• 1 TBS key lime or regulard lime juice
• 1/2 tsp grated key lime or regular lime peel

Details

Servings 48

Preparation

Step 1

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 c key lime juice and the food color; stir in powdered sugar until smooth. Cover and refreigerate. Heat oven to 375 degrees. Place paper banking cup in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded TBS batter into each muffin cup, using about halft 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 clearn. Remove from pan to colling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely about 15 minutes. Remove cupcakes from baking cups. Swirl about 1 tsp. topping oon top of each cupcake. Stire forsting in container 20 times. Gently stir in 1 TBS key lim juice and the lime peel. Spoon tomming into 1 qt. reasealable food storage plastic bag. Cut 1/2 inch opening across bottom corner of bag. Squeeze 1 rounded tsp. frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.