Key West Cupcakes

Photo by Pamela C.

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

2

dozen

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

2

servings

Ingredients

  • Filling

  • 1

    box (4-serving size) vanilla instant pudding and pie filling mix 1 1/2 cups whipping cream 1/4 cup fresh Key lime or regular lime juice 4 drops green food color 1 1/2 cups powdered sugar

  • Cupcakes

  • 1

    box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box

  • Frosting

  • 1

    container Betty Crocker® Whipped fluffy white frosting 1 tablespoon fresh Key lime or regular lime juice 1/2 teaspoon grated Key lime or regular lime peel

Directions

1 To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2 Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. 3 Spread 1 rounded tablespoonful 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 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.

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