Mini Key Lime Cupcakes

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READY IN: 1hr 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large bowl, beat pudding mix and 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°F (350°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box.
  • Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.).
  • Refrigerate remaining batter.
  • Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
  • Remove from pan to cooling rack.
  • Repeat with remaining baking cups and batter.
  • Cool cupcakes completely, about 15 minutes.
  • Remove cupcakes from baking cups.
  • Swirl about 2 teaspoons topping on top of each cupcake.
  • Stir frosting in container 20 times.
  • Gently stir in 1 tablespoon Key lime juice and the lime peel.
  • Spoon topping into 1-quart resealable food-storage plastic bag.
  • Cut 1/2-inch opening across bottom corner of bag.
  • Squeeze 1 rounded teaspoonful frosting from bag onto topping.
  • Garnish with fresh lime wedge, if desired.
  • Store in refrigerator.
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