- 24
- 25 mins
- 25 mins
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
Preparation
Step 1
To make filling: In large bowl, beat pudding mix and whipping cream with wire 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.
Heat oven to 350°F (325°F for dark and nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
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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If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
Love lemon? Use fresh lemon juice for the lime juice, lemon peel for the lime peel and yellow food color for the green.