These key lime cupcakes make for a fun and festive dessert during the summer. These amazing cupcakes are easy to make and have a subtle tang of lime.
It’s summer – school is ending, the weather is finally getting hotter and the sun is shining! These key lime cupcakes make for a fun and festive dessert to help celebrate.
One of my objectives when making a recipe is that the ingredients are easily accessible. If I can’t find what I’m looking for at Wal-Mart or the local grocery store, I’m a little more hesitant to make a recipe. As I looked up recipes for this key lime cupcake, I steered away from the recipes that called for Key Lime extract. I did make an attempt to locate it in a couple stores, but I didn’t have any luck. I don’t know about you, but when I get a recipe in my mind to make, I usually want to make it right away. I don’t want to spend days searching stores for that one peculiar ingredient to no avail.
I found this Betty Crocker recipe and decided to give it a try. For the record, I often like making desserts from scratch, but I’m not opposed to using a boxed cake mix, especially if it’s going to taste great! In this recipe, it calls for a boxed lemon cake mix and lime gelatin. I was curious to see if a boxed mix would deliver more lime flavor opposed to just using lime juice in the recipe. The Betty Crocker recipe called for food coloring, but I didn’t use any food coloring in this adaptation. The lime gelatin gave the cupcake a vibrant neon green appearance and I didn’t feel there was a need to give it more color. I also experimented with the batter and only added lime juice to 12 of the 24 cupcakes. The cupcakes came out moist, but surprisingly, the cupcakes without the lime juice didn’t have a distinctive lemon or lime taste. In fact, it tasted more like a vanilla cupcake.
The Betty Crocker recipe called for a glaze consisting of powdered sugar and lime juice heated in a pan and drizzled on top of the cupcake prior to frosting. I decided to leave some of the cupcakes unglazed to see if this would make a difference in taste. I think the glaze is what actually gives this cupcake that slight “Key Lime” tang. The only negative about the glaze is that when you drizzle it over the cupcakes, some of it spreads onto the cupcake liner, making it 1) sticky and 2) a little difficult to peel the cupcake liner off.
The frosting on this cupcake is your typical cream cheese frosting made from scratch, which I absolutely love.
I took some of the cupcakes to my work and my husband took some to his work. We both got favorable results. Overall, this is a very good cupcake. The lime green color and subtle tang of lime flavor produces a delicious cupcake without being overpowering. The addition of lime juice to the cupcake batter and the glaze are definitely required in this recipe to give this cupcake that needed bit of pizzazz.
If you have a favorite “go to” recipe for key lime cupcakes, please share your recipe. I’d love to try it to see how it compares to this recipe.
In the meantime, hope you enjoy your Summer!
Key Lime Cupcakes
These amazing Key Lime cupcakes are fun and festive with a slight tinge of lime. Easy to make.
- 1 box (16.5 oz) Betty Crocker SuperMoist lemon cake mix
- 1 box (3oz) lime flavored gelatin
- 3/4 cup water
- 1/3 cup lime juice (approx 6 limes)
- 1/3 cup vegetable oil
- 3 large eggs, room temperature
For the glaze:
- 1 cup powdered sugar
- 2 1/2 tbsp lime juice
For the frosting:
- 8 oz package of cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Heat oven to 350' F. Place paper baking cup in each of 24 regular size muffin pan.
2. In large bowl, mix cupcake ingredients with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3. Divide batter evenly among muffin cups, filling each about two-thirds full.
4. Bake for 16 - 18 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to cooling rack.
5. Use toothpick or wooden skewer to poke small holes in tops of cupcake.
For the glaze:
1. In small saucepan, combine one cup powdered sugar and lime juice on low heat until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes.
Fort the frosting:
1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until light and fluffy. On low speed, beat in vanilla and one cup of powdered sugar at a time until well mixed and fluffy.
2. Store in airtight container in refrigerator.