Saturday, February 4, 2012
Key Lime Cupcakes
There's nothing like a bite of sweet sunshine to get you through that last stretch of winter. I made these cute little treats for a bachelorette party last weekend and they were a hit! Oh, and did I mention how SIMPLE these are to make? Trust me, you can't screw this one up.
Taylor, my friend, and her hubby-to-be are currently en route to Key West, Florida tie the knot (guess who's jealous). I dedicate this post to Taylor and Brett and wish them nothing but happiness and sunshine on their wedding day and beyond!
Makes about 24 cupcakes
1 box lemon cake mix
1 box lime-flavored gelatin
3/4 cup water
1/3 cup key lime juice (trust me, it's at your local grocery in the juice aisle)
1/3 cup canola oil
1 cup powdered sugar
2 tablespoons key lime juice
Cream Cheese Frosting Ingredients
1 package (8 ounce) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Crushed graham crackers for garnish (optional)
Sliced lime wedges for garnish (optional)
Heat oven to 350. Place paper liners in each of 24 regular-size muffin cups. Mix cupcake ingredients in a large bowl (I always use my handy dandy KitchenAid stand mixer, coincidentally key lime green). Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake cupcakes for 19-24 or until toothpick inserted in center comes out clean. Let cupcakes cool in pan for ten minutes. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In a small bowl, mix together glaze ingredients then drizzle over pierced cupcakes. Let cool completely, about 30 minutes.
In a stand mixer, beat together cream cheese and butter until light and fluffy. On low speed, beat in vanilla and powdered sugar until thick enough to frost. Frost cupcakes.
Top with crushed graham cracker and a fresh lime wedge. I recommend serving any cream cheese dessert chilled.
This recipe was adapted from Betty Crocker's Key Lime Cupcakes.