Key Lime Cupcake

Mmm citrus. I’ve already blogged about my love of lemons but I also share an intense appreciation for their little green buddies, limes. Since it was St. Patrick’s Day and this recipe crossed my blog roll I thought it would be a nice treat to chef up for a friends birthday party.

I found the post on Real Mom Kitchen who adapted it from Betty Crocker. The English major in me has a real problem with food blogs that often have a loose interpretation of adaption. Where I come from it is pretty much plagiarism. Omitting a step or ingredient really isn’t an adaption; but maybe I’m old school. For me, I’m always going to credit a source as I have yet to start blogging my own recipes. Off of my soapbox and on with the food.

These babies are pretty easy to make and I think that the key lime glaze gives them a tangy burst of flavor and the icing is ah-mazing. The cake portion isn’t traditional cake moist but it doesn’t handicap the overall experience.

Not a killer photo, but it is a killer cupcake.

Key Lime Cupcakes from Betty Crocker

Ingredients:

Box lemon cake mix

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 color, if desired (I used 2 drops)

1 cup powdered sugar

2 to 2 1/2 tablespoons Key lime juice

1 package (8 ounce) cream cheese, softened

1/4 cup butter or margarine, softened

1 teaspoon vanilla

3 1/2 cups powdered sugar

Directions:

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

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

Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake). In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. Add vanilla and 3 1/2 cups powdered sugar to beat until frosting is fluffy. Frost cupcakes. Store covered in refrigerator.

I garnished mine with lime halves just before serving per the recommendation of the Real Mom post. Betty Crocker recommends garnishing with lime peel.