Key Lime Cupcakes

Sorry I have been slacking on posts lately. I have a couple to catch up on. So there should be a couple posts in the next couple days.

A few weeks ago my boyfriend Rob, hit his one year sober birthday. He has grown and changed for the better so much since I have known him. He has become a compassionate, selfless, supportive and caring friend. He just seems like an overall happier person. And I couldn’t be happier for him!

He has always been there for me when I needed him. So to celebrate his sober birthday I wanted to make him cupcakes inspired by one of his favorite pies, keylime pie.

Normally I like to make my cupcakes completely from scratch, but I couldn’t find a recipe that I could modify or that didn’t involve boxed cake mix. So I settled for this one, hoping it would turn out well. The results were delicious. These cupcakes were full of lime flavor and the creamy frosting on top really rounded out the flavors.

Keylime Pie Cupcakes

Based on a recipe by Pillsbury

  • 1 box lemon cake mix
  • 1 box (4-serving size) lime-flavored gelatin
  • 3/4 cup water
  • 1/3 cup Key lime juice (I couldn’t find keylimes, so I just grabbed a couple normal limes)
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 or 3 drops green food color, if desired
  • 1 cup powdered sugar
  • 2 to 2 1/2 tablespoons Key lime juice
  • 8 oz package of cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  •  2 cups powdered sugar
  •  Grated lime peel, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat together first 7 ingredients with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes. Store covered in refrigerator.
*I dislike a ton of frosting on my cupcakes, so I went lighter on the frosting and had quite a bit left over. It is a versatile frosting and could easily be used on other types of cupcakes.
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