I’m gearing up for St. Patricks Day by making these Key Lime Cupcakes. My mother never used a cake mix when I was growing up. Scratch baking was the only way to go as far as she was concerned. These cupcakes, like other cupcakes I have posted, start with a cake mix. I will never be the cook that my mom is, but I think these cupcakes are delicious and my family loves them.
If you like key lime pie I think you’ll like these. They are better made a few days before serving, stored in the refrigerator, and taken out about 30 – 45 minutes before serving. They are good slightly cool, but not so cold that the icing is hard.
Key Lime Cupcakes
- 1 box lemon cake mix with pudding
- 1 box (4-serving size) lime-flavored gelatin
- ¾ c. ginger ale
- ⅓ c. Key lime juice (I use Nellie and Joe's)
- ⅓ c. vegetable oil
- 3 eggs, room temperature
- 2 or 3 drops of green food color, if desired
- White Chocolate Cream Cheese Frosting:
- 12-oz. cream cheese, room temperature
- 1½ sticks butter, room temperature
- 9-oz. white chocolate
- 1 tsp. vanilla extract
- 2-lb. powdered sugar
- (This is enough frosting for a 3-layer cake, but you can adjust the recipe)
- Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper baking cups in each muffin cup.
- In a large bowl, beat cake mix, gelatin, ginger ale, key lime juice, oil, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Add green food color, if desired, and mix until well blended.
- Divide batter evenly among muffin cups, filling each about two-thirds full. Bake 15-18 minutes for standard sized cupcakes or 10-12 minutes for mini cupcakes. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.
- For Frosting:
- Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt.
- Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
- Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency.
- Spread or pipe onto cupcakes.