Cupcakes are one of my favorite desserts to make for a crowd. There’s no mess with cutting to serve, and they are always the perfect size. We love key lime desserts around our house, and I think they are perfect for any summer gathering. If you like key lime pie, I think you’ll like these cupcakes. They are perfect for the White Chocolate Cream Cheese Frosting.
For a potluck dinner, where there will be several desserts, I think mini cupcakes work well. With a slight adjustment on the baking time, you can make standard-sized cupcakes also.
Key lime cupcakes are best made a few days before serving and stored in the refrigerator. Remove from the refrigerator 30 – 45 minutes before serving. They are good slightly cool, but not so cold that the icing is like cold butter.
- Cupcakes:
- 1 (18.25-oz.) box lemon cake mix with pudding
- 1 box (4-serving size) lime-flavored gelatin
- ¾ c. ginger ale
- ⅓ c. Key lime juice
- 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
- For cupcakes: Heat oven to 350℉ (325℉ 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.