Mini Key Lime Cupcakes

By ctaubenheim

Special Touch: check the market for seasonal fresh key limes in bag & juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 key limes to make about 1/3 cup juice.

Ingredients

• Topping: 1 box (4 serving size) instant vanilla pudding & pie filling
• Mix 1 1/2 cup whipping cream, 1/4 cup key lime or regular lime juice, 4 drops green food coloring, 1 1/2 cup powdered sugar
• Cupcakes: 48 regular size paper baking cups, 1 box Betty Crocker Super Moist yellow cake mix, water, vegetable oil, eggs called for in cake mix box
• Frosting: 1 container (12 oz) Better Crocker whipped fluffy white frosting, 1 Tbsp key lime or regular lime juice, 1/2 tsp grated key lime or regular lime peel

Preparation

Step 1

In large bowl, beat pudding mix & whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

Heat oven to 375. Place paper cups in each of 24 regular muffin pan. Make cake batter as directed on box, using water, oil & eggs. Spoon about 1 rounded Tbsp batter into each muffin cup, using about half of the batter (about 1/3 full). Refrigerate remaining batter. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups & batter. Cook cupcakes completely, about 15 minutes.

Remove cupcakes from baking cups. Swirl about 2 tsp topping tn top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 Tbsp key lime juice & the lime peel. Spoon topping into 1 quarter resealable 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 wedges, if desired. Store in refrigerator.