Key Lime Cupcakes

My little sister Natalie made these cupcakes for one of my bridal showers two years ago and they were a giant hit. There is something refreshingly sweet about citrus flavored desserts and I was excited to whip these up this past weekend. We spent the weekend in Atlanta with great friends and I was reunited with my mini kitchen assistant! She was so excited to help me make "green cupcakes". Gabi pursed her little lips after taking a bite and was surprised by the light burst of lime, but I think they are perfect. Glazing the cupcakes prior to frosting, adds another level of fantastic delight. These cupcakes could easily be turned into a Leprechaun kissed treat for St. Patrick's Day!

Key Lime Cupcakes

recipe from Betty Crocker

Cupcakes:

1 box Betty Crocker lemon cake mix

1 box (4 serving size) lime flavored Jello

3/4 cup water

1/3 cup key lime juice

1/3 cup vegetable oil

3 eggs

2-3 drops food coloring if desired for a brighter green cupcake

Glaze:

1 cup powdered sugar

2-ish Tbsp. key lime juice

Cream Cheese Frosting:

One 8oz. package cream cheese, softened

1/4 cup butter softened

1 tsp. vanilla

3.5 cups powdered sugar

Lime zest, for garnish

Heat oven to 350 degrees. Prepare cupcake tins with liners (about 24). In a large bowl, beat cupcake ingredients for 30 seconds on low, then on medium for another 2 minutes. Divide batter among muffin cups, filling each one about 2/3 full. Bake 19-24 minutes, checking the center of the cupcake with a toothpick to make sure it comes out clean. After cooling for 10 minutes, pierce the top of each cupcake with a toothpick or wooden skewer several times.

In a small bowl, mix powdered sugar and lime juice until the glaze is smooth enough to drizzle. Drizzle and spread glaze over cupcakes, allowing to sit for at least 30 minutes.

When you are ready to frost, in a large bowl, beat cream cheese and butter on medium until light and fluffy. Turn it down to low, and beat in vanilla and powdered sugar, only adding one cup at a time. Beat until the frosting is nice and fluffy. Transfer frosting into a pastry bag with a large tip, or a ziploc bag with a corner cut off. Frost your cupcakes beautifully, garnish with lime zest and store in the refrigerator.