Creamy Key Lime Frosting

All I can say is "yum!"

Ingredients

• 1 (14-oz) can sweetened condensed milk
• 2 tsps grated key lime peel (or regular lime peel)
• 1/2 cup key lime juice (or regular lime juice)
• 1 1/2 cups whipping cream

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.

Key Lime Cream Cupcakes

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!)

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 pkg butter recipe yellow cake mix (18.25 oz)
• 1/2 cup butter, softened
• 2 tbsp grated key lime peel (or regular lime peel)
• 3 eggs
• Creamy Key Lime Frosting

1. 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.
2. 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.
   
3. Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with Creamy Key Lime Frosting.
   

Key Lime Cupcakes

I meant to post these for Mother's Day, but its been a kinda crazy week. I love key lime, but I am allergic to it, so these will have to be regular lime for me--but I am posting the key lime version for you.

This recipe is a Betty Crocker special...

Cupcakes:

• 1 box (18.25 oz) lemon cake mix
• 1 box (3 oz) lime gelatin
• 3/4 cup water
• 1/3 cup Key Lime juice (or just lime juice)
• 1/3 cup vegetable oil
• 3 eggs
• optional--2-3 drops green food coloring

Glaze:

• 1 cup powdered sugar
• 2-2 1/2 tbsp Key Lime juice (or just lime juice)

Frosting

• 1 (8oz) pkg cream cheese, softened
• 1/4 cup softened butter
• 1 tsp vanilla
• 3 1/2 cups powdered sugar
• Grated lime peel

1. Heat oven to 350°. Place paper baking cups in 24 muffin cups. In a large bowl, beat cake mix and gelatin with a stand or electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 2 minutes, scraping bowl as necessary. Divide evenly between muffin cups.
2. Bake 17-22 minutes or until top springs back when lightly touched. Remove from pan. With toothpick, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough lime juice that glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes. Garnish with lime peel.