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Key West Cupcakes

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By Betty Crocker Kitchens
Updated Jul 26, 2011
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Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special.

Key West Cupcakes

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 10
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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

Frosting

  • 1 tub (12 oz) 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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