Recipe: Mini Key Lime Cupcakes with Creamy Lime Filling (using cake mix)

MINI KEY LIME CUPCAKES

FOR THE FILLING:
1 box (4-serving size) instant vanilla and pie filling mix
1 1/2 cups whipping cream
1/4 cup fresh Key lime juice (or lime juice)
4 drops green food color
1 1/2 cups powdered sugar
FOR THE CUPCAKES:
1 box yellow cake mix
48 regular-size paper baking cups
Water, vegetable oil, and eggs called for on cake mix box
FOR THE FROSTING:
1 (12 oz.) container Betty Crocker Whipped Fluffy White Frosting
1 tablespoon fresh Key lime juice (or lime juice)
1/2 teaspoon grated Key lime peel (or lime peel)

TO PREPARE THE FILLING:
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.

TO PREPARE THE CUPCAKE BATTER:
Heat oven to 375 degrees F (350 degrees 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.

TO FINISH THE CUPCAKES:
Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

TO PREPARE THE FROSTING:
Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Makes 6 servings
Source: Betty Crocker