Key Lime Cupcakes

Photo: CherylB61

Yield: 24 servings
Community Recipe from


  • 1 box(es) Lemon Cake Mix


  1. Cupcakes
  2. 1 box lemon cake mix
  3. 1 box (4-serving size) lime-flavored gelatin
  4. 3/4 cup water
  5. 1/3 cup Key lime juice
  6. 1/3 cup vegetable oil
  7. 3 eggs
  8. 2 or 3 drops green food color, if desired

  9. Glaze
  10. 1 cup powdered sugar
  11. 2 to 2 1/2 tablespoons Key lime juice

  12. Frosting
  13. 1 package (8 oz) cream cheese, softened
  14. 1/4 cup butter or margarine, softened
  15. 1 teaspoon vanilla
  16. 3 1/2 cups powdered sugar
  17. Grated lime peel, if desired

  18. Step 1
  19. 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.

  20. Step 2
  21. 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.

  22. Step 3
  23. 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.

  24. Step 4
  25. 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.

  26. Expert Tips
  27. You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.

  28. Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

  29. If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
August 2013

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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