BRIGHT GREEN KEY LIME CUPCAKES
Make and share this Bright Green Key Lime Cupcakes recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 50m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed for about 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for about 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan around 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 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy and frost cupcakes. Will want to store covered in refrigerator.
Nutrition Facts : Calories 281, Fat 11.3, SaturatedFat 4, Cholesterol 39.2, Sodium 215.3, Carbohydrate 43.4, Fiber 0.3, Sugar 34.8, Protein 2.6
KEY LIME CUPCAKES
No matter if you're new to baking or a seasoned pro, our Key Lime Cupcakes are a surefire hit. We know you'll rock our refreshing and tasty Key Lime Cupcakes recipe. The Key lime juice brings bold citrus flavor to our Key Lime Cupcakes and the glaze and frosting make them unforgettable. Make sure to grab one (or two!) before they fly off the dessert plate. Now all that's left to do is enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- 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 cupcake ingredients with 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 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Nutrition Facts : Calories 174.3, Carbohydrate 23.3 g, Cholesterol 38.7 mg, Fat 1 1/2, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 3.4 g, ServingSize 1 Cupcake, Sodium 44.6 mg, Sugar 22.2 g, TransFat 0 g
MINI KEY LIME CUPCAKES
This is from the 2008 Betty Crocker Calendar *You'll need 5 Key limes to make this recipe. Remember, when your shopping for Key Limes - they are smaller than regular limes, about the size of a golf ball.
Provided by Celeste
Categories Dessert
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a 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 coloring; stir in powdered sugar until smooth. Cover; refrigerate.
- Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon 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 is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
- Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
- Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.
Nutrition Facts : Calories 269, Fat 11.1, SaturatedFat 4.4, Cholesterol 20.8, Sodium 241.7, Carbohydrate 41.7, Fiber 0.2, Sugar 32.5, Protein 1.3
KEY LIME CUPCAKES
This recipe is quick and easy to make. Contains a hint of lime with a moist cake and smooth cream cheese frosting. A great treat for everyone!
Provided by Penelope
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.
- Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.
- Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
- Spread frosting onto each cupcake and top with sprinkles.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 23.1 g, Cholesterol 43.7 mg, Fat 12.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 5.4 g, Sodium 183.7 mg, Sugar 18.4 g
MINI KEY LIME CUPCAKES
Source: Betty Crocker Cookbook - These mini morsels are a perfect treat for a picnic, BBQ, party or other gathering!!
Provided by Mom2Rose
Categories Dessert
Time 1h50m
Yield 48 mini cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 315.3, Fat 15.5, SaturatedFat 5.3, Cholesterol 46.8, Sodium 260.6, Carbohydrate 42.7, Sugar 33.1, Protein 1.9
KEY LIME CUPCAKES
Make and share this Key Lime Cupcakes recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
- Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
- To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 424.2, Fat 22.9, SaturatedFat 13.7, Cholesterol 93.1, Sodium 190.8, Carbohydrate 51.4, Fiber 0.5, Sugar 37, Protein 4.7
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