Stir together milk, lime peel, and lime juice in a small bowl; set aside. Beat whipping cream in chilled bowl with electric mixer on high speed until soft peaks form. Fold milk/lime mixture unto whip cream until just blended.
Yep, another key lime cupcake recipe for you! I may have mentioned before that I am allergic to key limes, but this recipe works just as well with regular limes (which is good, because I really love the lime-y flavor!)
Heat oven to 350°. Line muffin cups with paper baking liners. Mix cracker crumbs, sugar, and melted butter in medium bowl. Place approx 1 tablespoon crumb mixture in the bottom of each paper liner. Press down.
Add enough water to line juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter equally between muffin cups.
Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with Creamy Key Lime Frosting.