Key Lime Cupcakes

Thumb_key-lime-cupcakes-2

(from KaliAvrilErin’s recipe box)

The cupcake itself has a larger crumb than most cakes (I believe this is due to the addition of the gelatin) and are more like a muffin consistency in texture. They also have a flat top rather than a round top and may even sink a little in the center, but don’t be alarmed.

Source: Betty Crocker

Categories: Desserts

Ingredients

  • 1 box lemon cake mix
  • 1 box (4-serving size) lime flavored gelatin
  • 3/4 cup water
  • 1/3 cup Key lime juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 or 3 drops green food coloring
  • 1 cup powdered sugar
  • 2 to 2 1/2 tablespoons Key lime juice

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with cupcake liners.

  2. In large bowl, beat the cake mix, gelatin, water, juice, vegetable oil, eggs and food coloring with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

  3. Divide batter evenly among muffin cups, filling each about two-thirds full.

  4. Bake at 350 for 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.

  5. Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake)

  6. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2½ tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.

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