Mini Key Lime Cupcakes

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 (4 ounce) box instant vanilla flavor pudding and pie filling
• 1 1/2 cups whipping cream
• 1/4 cup key lime juice or 1/4 cup lime juice
• 4 drops green food coloring
• 1 1/2 cups powdered sugar
• 1 (18 ounce) box betty crocker supermoist yellow cake mix (adjust water, vegetable oil and eggs depending on cake mix you are using)
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 (16 ounce) container betty crocker whipped fluffy frosting
• 1 tablespoon key lime juice or 1 tablespoon lime juice
• 1/2 teaspoon grated key lime zest or 1/2 teaspoon regular lime peel

Recipe

• 1 in large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
• 2 let stand 3 minutes.
• 3 beat in 1/4 cup key lime juice and the food color; stir in powdered sugar until smooth. cover and refrigerate.
• 4 heat oven to 375°f (350°f for dark or nonstick pans).
• 5 place paper baking cup in each of 24 regular-size muffin cups.
• 6 make cake batter as directed on box.
• 7 spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (muffin cups will be about 1/3 full.).
• 8 refrigerate remaining batter.
• 9 bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
• 10 remove from pan to cooling rack.
• 11 repeat with remaining baking cups and batter.
• 12 cool cupcakes completely, about 15 minutes.
• 13 remove cupcakes from baking cups.
• 14 swirl about 2 teaspoons topping on top of each cupcake.
• 15 stir frosting in container 20 times.
• 16 gently stir in 1 tablespoon key lime juice and the lime peel.
• 17 spoon topping into 1-quart resealable food-storage plastic bag.
• 18 cut 1/2-inch opening across bottom corner of bag.
• 19 squeeze 1 rounded teaspoonful frosting from bag onto topping.
• 20 garnish with fresh lime wedge, if desired.
• 21 store in refrigerator.